Ingredients
4 fresh peaches, skin-on, ripe but slightly firm
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
4 boneless pork chops (about ¾ inch thick)
Olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and black pepper, to taste
3 tablespoons unsalted butter, divided
⅓ cup chicken broth (plus more if needed)
3 sprigs fresh thyme
3 sprigs fresh rosemary
Balsamic glaze, for serving
Directions
- Prepare the peaches: Slice the peaches into wedges. In a bowl, toss them with: brown sugar & balsamic vinegar, Set aside.
- Season the Pork Chops: Pat the pork chops dry with paper towels. Season both sides with: garlic powder, Italian seasoning, salt, and black pepper.
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil and 1 tablespoon butter. Allow the butter to melt.
- Heat the skillet: Place the pork chops into the hot skillet. Cook for about: 4–5 minutes per side. Cook until golden brown and the internal temperature reaches 145°F. Remove the pork chops from the skillet and set aside.
- Cook the Peaches: In the same skillet, add: remaining butter, peach mixture, thyme, and rosemary. Cook for 3–5 minutes until the peaches soften slightly and caramelize.
- Make the Sauce: Pour in the chicken broth. Stir and scrape up the browned bits from the pan. Let simmer for 2–3 minutes until slightly reduced. If needed, add a splash more broth to loosen the sauce.
- Return the Pork Chops: Add the pork chops back into the skillet. Spoon the peach sauce over the top. Cook for another 1–2 minutes until warmed through.
- Finish & Serve: Remove from heat. Drizzle with balsamic glaze before serving. Serve warm with the caramelized peaches and pan sauce spooned over the pork chops.
Servings 4
Prep Time 15 minutes
Cook Time 25 minutes
Recipe and photo compliments Pick Pork
pickpork.ca
