These Peach Pork Chops are so quick and easy to make, perfect for a cozy date night. Pork has an affinity for sweet sauces, so fruit-based sauces like this one complement it really well. Canned peaches are easily available all year round, which makes this dish not only perfect for any season, but also very affordable. It looks nice and fancy, but it’s dinner on a budget.
How to Cook Pork
Pork is relatively lean, so it’s easy to overcook. One way to make sure that doesn’t happen is by keeping an eye on chops and monitoring the temperature. That way they’ll end up nice and juicy. Pork chops have a tendency to buckle as they cook, which makes it hard to maintain even contact with the pan. That layer of fat around the chop’s exterior shrinks faster than the meat inside, causing it to buckle.
The chops that I got didn’t have that fat layer, but in case the the ones you get do, score the fat in two or three places with a knife. That way the chops will cook more evenly.
Bone-in pork is better to cook because although the bone doesn’t add flavor to the meat, it acts as an insulator – that helps retain moisture as it cooks.
If you want a more grown-up version, substitute half the chicken stock for white wine. Add a few tablespoons of the peach syrup when adding the chicken stock. The sugary liquid not only adds a nice sweet touch, but also helps thicken the sauce, making it more luscious. Cook it down for a rich glaze, but add more chicken stock for saucier sauce.
I like serving it with a nice, simple salad, but mashed potatoes or sautéed veggies would also make wonderful sides. This quick and simple dish is a favorite around here. If you make this Peach Pork Chops please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!
Peach Pork Chops
- 2 pork chops
- 1 tbsp red wine vinegar
- 2 sprigs rosemary, shopped
- 1 can peach halves
- 3 cloves garlic
- 1 tbsp olive oil
- 1/2 cup chicken stock
- salt and black pepper
- Pat the pork chops dry and season with salt and pepper. Add the red wine vinegar and rosemary leaves.
- Heat olive oil in a cast-iron or heavy-bottom skillet until shimmering. Carefully add the pork chops and sear on both sides, about 5 minutes.
- Reduce the heat to medium and continue to cook, turning the chops frequently, until they are deep brown and cooked through, about 5 more minutes. (an instant-read thermometer should register 135F for medium). Remove from skillet and set aside.
- Add garlic and rosemary leaves into skillet, and cook until golden, about 1 minute.
- Add peach halves, flat side down and cook until golden.
- Add the chicken stock and a few tablespoons of the peach syrup. Cook until sauce has slightly reduced, 3 to 5 minutes.
- Return the chops to skillet and serve.
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