I absolutely loved this dish. This recipe is great for a beginner cook or if you are afraid to mingle with seasonings and spice. I definitely played around with the chops and seasoned to my likings and added ginger. As far as the sauce is concerned, I would not mix it with the tidbits from the pork. This causes the sauce to become salty. I would use a fresh pan and go from there. I used a cp of brown sugar instead of tbsp. And then let it caramel into a thick sauce.Peeled the peaches and diced. The leftover sauce can be used in the morning over frozen or fresh waffles. Of course salt and pepper is going to be bland on anything esp. pork chops. Like all recipes sometimes they have to be tweaked. TRY IT! you just might be surprised!!:D

I really wanted to like this, but this simply doesn't make what it says it does. First off 3 under ripened peaches to 1 cup of wine that is reduced is going to produce wine soaked peaches. Even doubling the wine and spices didn't create any sort of sauce, it essentially created peaches in juice. The peach/riesling/nutmeg/cinnamon combo was great, however using the word sauce here is entirely misleading. Also, the pork only being seasoned with salt and pepper before going into the oven? This made a bland pork, which in all fairness I expected, but counted on the sauce to redeem the recipe. The flavors are on point, however this recipe is no where near a state of completion.