Peach Pork Chops Delight
Elevate your dinner table with "Peach Pork Chops Delight," a mouthwatering fusion of savory and sweet flavors that's as elegant as it is easy to make. Juicy, bone-in pork chops are perfectly seared until golden brown, then nestled in a luxurious skillet sauce made with caramelized peaches, honey, and a splash of balsamic vinegar. Fresh rosemary adds aromatic depth, while a touch of garlic brings a savory warmth to the dish. This one-skillet wonder, complete in just 40 minutes, offers a harmony of flavors that's perfect for weeknight meals or special occasions. Serve these tender pork chops with their peach-infused glaze over creamy mashed potatoes or alongside a crisp, green salad for a dinner that's both comforting and sophisticated. Keywords: peach pork chops, skillet dinner, savory-sweet recipe, pork chop recipe, easy dinner ideas.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 ripe peaches
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 cloves garlic
- 2 sprigs fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
Instructions
Season the pork chops with salt and pepper on both sides, and let them rest at room temperature for 10 minutes.
Slice the peaches into thick wedges and finely mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Once the butter has melted, add the pork chops to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the chops from the skillet and set aside.
Reduce the heat to medium and add the remaining olive oil and butter to the skillet.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Be careful not to burn it.
Add the peach wedges to the skillet and cook for 2-3 minutes, gently stirring until they begin to caramelize.
Drizzle the honey and balsamic vinegar over the peaches, stirring gently to coat them evenly.
Pour in the chicken broth and toss in the rosemary sprigs. Simmer for 2 minutes to let the flavors meld together.
Return the pork chops to the skillet, nestling them among the peaches and sauce.
Reduce the heat to low, cover the skillet, and cook for 5-7 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the rosemary sprigs, adjust the seasoning if necessary, and serve the pork chops topped with the peaches and sauce.
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3122 mg | 136% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 63.1 g | ||
| Protein | 196.6 g | 393% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3301 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
