Peach Pork Chops
Sweet and savory, caramelized and juicy. And you don’t have to wait till summer for fresh peaches!
Ingredients
- 2 pork chops
- 1 tbsp red wine vinegar
- 2 sprigs rosemary, chopped
- 2 tbsp olive oil, divided
- 4 canned peach halves, plus syrup
- 3 cloves garlic, minced
- ½ cup chicken stock
- salt and black pepper
Instructions
- Pat the pork chops dry and add to a bowl. Season with salt and pepper, then rub the red wine vinegar and half chopped rosemary into the pork chops.
- Heat 1 tbsp olive oil in a cast-iron or heavy-bottom skillet over medium high until it shimmers. Carefully add the pork chops and sear on both sides, about 2-3 minutes per side.
- Reduce the heat to medium and continue to cook, until they are deep brown and cooked through, about 3-5 more minutes per side (an instant-read thermometer should register 145F when inserted into the thickest part of the chop). Remove from the skillet and set aside.
- Add remaining olive oil into the same skillet. Add garlic and rosemary and cook until fragrant, about 1 minute.
- Add peach halves, flat side down and cook until starting to brown.
- Add the chicken stock and a few tablespoons of the peach syrup. Season with a little bit of salt and pepper. Cook until sauce has reduced and peaches are caramelized, 3 to 5 minutes.
- Top pork chops with caramelized peaches and sauce. Serve.