Pork Chops, Bell Peppers, and Nectarines with Wine Sauce

modified from dontmissmyplate.com
serves 2
Pork chops are inherently sweet and go quite well with nectarines, which offer both a subtle sweetness and tartness. The white wine for poaching at the final stage and the resultant sauce to drizzle over your chops will complete the meal.
Ingredients

2 large pork chops
2 nectarines, sliced into segments
1 tablespoon steak and chops seasoning
1/3 cup white wine (real wine preferred)
2 tablespoons olive oil
2 tablespoons butter
2 bell peppers, sliced into strips (I used purple, you can also use green)
Rosemary sprigs
4 garlic cloves

Wine sauce:

2 tablespoons butter
1 tablespoon shallots, finely chopped (optional)
2 tablespoons mirin
1 teaspoon red wine vinegar
1 teaspoon Worchester sauce
Salt and pepper to taste

Preparation

Pat the pork chops dry. Make small lengthwise slices in the fat to prevent shrinkage—season. Lay them in a cast iron pan once the olive oil and 1 tablespoon of butter are heated. Sear on each side for about 4 minutes until golden brown and crispy. Once flipped to the other side, add the garlic, rosemary and remaining butter.
Pour in the wine, then cover with a lid on low heat and poach until the thickest parts are 165F. Remove the pork chops from the pan and allow to rest for 10 minutes.
While the sauce is simmering, saute the nectarine segments and bell pepper slices, season to taste for about 3 minutes until slightly softened.
Pour the sauce into a serving cup, return all the ingredients to the skillet, and serve with sides of your choice.

To make the wine sauce:

Remove the rosemary and garlic.
Transfer the liquid to a small saucepot, and bring the liquid to a boil.
Add the butter, mirin, vinegar, and Worchester—adjust and season to taste.
Lower the heat to simmer and reduce the liquid until thickened, and stir occasionally.
You can also add some shallots with the butter first for additional flavor, but don't burn it to avoid bitter taste.