Pan-Roasted Pork Chops with Peaches
Pan-Roasted Pork Chops with Peaches
Ingredients
For the Pork Chops
- 4 bone-in pork chops, about 1-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Peach Glaze
- 2 peaches, ripe, pitted and sliced into 1/2-inch wedges
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon fresh thyme, chopped
- 1/4 cup chicken broth
For Garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F. Pat the pork chops dry with paper towels and season generously on both sides with kosher salt and freshly ground black pepper.
⏱️ 3 min•🌡️ 375
- 2
Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Once the oil is shimmering, add the pork chops to the skillet. Sear for 3-4 minutes per side, until deeply golden brown and a crust has formed.
⏱️ 8 min
- 3
Transfer the skillet with the pork chops to the preheated oven. Roast for 8-12 minutes, or until the internal temperature of the pork reaches 145°F when measured with an instant-read thermometer.
⏱️ 12 min•🌡️ 375
- 4
While the pork chops are roasting, prepare the peach glaze. In a separate medium skillet, melt the unsalted butter over medium heat. Add the sliced peaches and red onion, and sauté for 3-4 minutes until slightly softened.
⏱️ 4 min
- 5
Add the minced garlic to the peach mixture and cook for 1 minute more, until fragrant. Stir in the apple cider vinegar, brown sugar, fresh thyme, and chicken broth. Bring to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce has slightly thickened and the peaches are tender.
⏱️ 5 min
- 6
Once the pork chops are cooked, remove them from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 5 minutes.
⏱️ 5 min
- 7
Serve the pan-roasted pork chops immediately, topped with the warm peach glaze. Garnish with fresh chopped parsley.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Roasted Pork Chops with Peaches
For the Pork Chops
- 4 bone-in pork chops, about 1-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Peach Glaze
- 2 peaches, ripe, pitted and sliced into 1/2-inch wedges
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon fresh thyme, chopped
- 1/4 cup chicken broth
For Garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F. Pat the pork chops dry with paper towels and season generously on both sides with kosher salt and freshly ground black pepper.
⏱️ 3 min•🌡️ 375 - 2
Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Once the oil is shimmering, add the pork chops to the skillet. Sear for 3-4 minutes per side, until deeply golden brown and a crust has formed.
⏱️ 8 min - 3
Transfer the skillet with the pork chops to the preheated oven. Roast for 8-12 minutes, or until the internal temperature of the pork reaches 145°F when measured with an instant-read thermometer.
⏱️ 12 min•🌡️ 375 - 4
While the pork chops are roasting, prepare the peach glaze. In a separate medium skillet, melt the unsalted butter over medium heat. Add the sliced peaches and red onion, and sauté for 3-4 minutes until slightly softened.
⏱️ 4 min - 5
Add the minced garlic to the peach mixture and cook for 1 minute more, until fragrant. Stir in the apple cider vinegar, brown sugar, fresh thyme, and chicken broth. Bring to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce has slightly thickened and the peaches are tender.
⏱️ 5 min - 6
Once the pork chops are cooked, remove them from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 5 minutes.
⏱️ 5 min - 7
Serve the pan-roasted pork chops immediately, topped with the warm peach glaze. Garnish with fresh chopped parsley.
⏱️ 3 min