Peaches and Pork Chops

Peaches and Pork Chops

Published on July 28, 2020 | By
    • Yield
    • 4

A delicious dish easy enough for a weeknight dinner and beautiful enough for entertaining. These pork chops are best served with a loaf of crusty bread and a simple green salad. Enjoy this recipe courtesy of Lauren Lane. You can find this recipe and more from Lauren at lauren-lane.com.

Ingredients

  • 4 thick bone-in pork chops, patted dry
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons Cervasi Extra Virgin Olive Oil
  • 3-4 peaches cut into wedges
  • 1/2 cup balsamic vinegar
  • 1/2 cup honey
  • 3 green onions, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh thyme, plus a sprig for garnish
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup butter, cubed

Instructions

  1. Preheat broiler.
  2. Bring pork to room temperature and generously season pork chops with salt and pepper.
  3. Heat olive oil in a large skillet over high heat.
  4. Carefully place pork chop in the pan, making sure not to splatter.
  5. Pan sear the pork chops for 1-2 minutes (not moving) to give them a nice crust, then flip and cook the other side.
  6. Move skillet to the top rack of the oven under the broiler and cook an additional 2-3 minutes depending on thickness.
  7. Remove from the oven and take the pork chops out of the skillet and place on a plate.
  8. Move skillet back to stovetop, add the vinegar, honey, green onions, garlic, thyme, salt, and pepper.
  9. Add in 1/2 the peaches; bring to a simmer over medium for 3-4 minutes.
  10. Add the pork chops back to the skillet. Check to see if the pork has reached an internal temperature of 135-140 degrees (or the juices run clear). If not there, simmer a bit longer.
  11. Remove from the heat; whisk in butter until melted. Taste the sauce to see if you’d like to add more salt.
  12. Garnish with a drizzle of olive oil and thyme sprigs.