Peachy Pork Chops

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Fresh peaches and a honey-balsamic reduction provide a tasty way to transform the other white meat into a mouth-watering dinner.

Peachy Pork Chops
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Peachy Pork Chops

Recipe by The Cooking LawyerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

30

minutes

Ingredients

  • 2 pounds pork chops (bone-in or boneless)

  • Salt and pepper

  • 2 large peaches, thinly sliced

  • 2 large tomatoes, diced

  • 1/4 cup balsamic vinegar

  • 1 TBS honey

  • 1 TBS dried thyme or handful of fresh thyme

  • 1 TBS dried basil or handful of fresh basil chiffonade

  • 1/4 cup feta

Directions

  • Season pork chops with salt and pepper.
  • Slice your peaches and tomatoes.
  • Heat a large cast-iron skillet. Sear the pork chops for 1-2 minutes. You will most likely need to brown a few at a time depending on the size of your skillet. You don’t need to cook it through at this point, just brown it. Once browned on each side, place the pork chops on a plate.
  • As the pork chops are searing, whisk together balsamic vinegar, honey, and thyme.
  • Once pork chops are done browning and resting on a plate, add the balsamic vinegar mixture into the skillet. Using a wooden spoon, deglaze the pan to mix any brown bits into your sauce. Bring the sauce to a boil. Let simmer for 2-3 minutes until it thickens.
  • Add the tomatoes and peaches to the sauce. Let cook for another 10 minutes until peaches soften.
  • Add the pork back into the sauce making sure to add the juice from the pork chops into the skillet. Continue cooking until pork chops are thoroughly cooked.
  • Sprinkle with the basil and feta cheese. Serve immediately.

Notes

  • Pro tip: To get the honey out of the measuring cup, spray with some non-sticking cooking spray. It will come right out without a mess.