About
Pork and peaches might not seem like the most logical food combination but trust us... you'll find the pairing as amazing as peanut butter and jelly! Summer Pork Chops feature peaches that are simmered in chicken stock and coated in brown sugar, making them the perfect balance of sweet and savory just like the golden, succulent pork chops themselves! Drizzled with a tangy balsamic glaze, Summer Pork Chops are going to wow you from first bite to the last!
Ingredients
- 4 pork chops, thick-cut and boneless
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 3 ripe peaches, sliced
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1/2 cup chicken stock
- fresh thyme sprigs, to taste
- balsamic glaze, optional, to taste, for serving
Directions
Step 1 -Pat the pork chops dry with paper towels.
Step 2 -Season the pork chops evenly with the salt and the pepper.
Step 3 -In a pan over medium-high heat, add the olive oil.
Step 4 -Add the pork chops to the hot oil and sear until they are golden-brown on the bottom, about 5 minutes.
Step 5 -Flip the pork chops and cook until they reach an internal temperature of 145 degrees F, about 3-5 minutes. Make sure to lower the heat as needed to ensure they don't brown too quickly.
Step 6 -Transfer the pork chops from the pan to a plate and let them rest.
Step 7 -In a large bowl, add the peaches and the brown sugar and toss to combine.
Step 8 -Wipe the pan used to cook the pork chops clean with a paper towel.
Step 9 -In the pan over medium heat, melt the butter.
Step 10 -Add the peach mixture and cook, stirring occasionally, until fragrant, about 2-3 minutes.
Step 11 -Add the chicken stock and the thyme to the peach mixture and let it simmer until the liquid reduces by about half, about 3-4 minutes.
Step 12 -Add the pork chops and any accumulated juices into the peach mixture back to the pan.
Step 13 -Serve topped with the balsamic glaze.
