Summertime is when the best fruits and vegetables arrive in the Northeast! While fruits and vegetables are delicious on their own, they are even better when used to different recipes. I like to use seasonal fruit to help create sweet and savory recipes that are fast, easy, and delicious. No one wants to spend time in the kitchen during the summer!
This recipe is so simple and makes a hearty meal that you can customize any way you like. I prefer it more on the sweet side, but with a few simple ingredients it can be made into a sweet and savory, sweet and spicy, or sweet and sour dish. This dish is made in one skillet and the fruit softens and blends into a wonderful sauce. Serve this alongside a green salad or alongside rice or quinoa. Its even better reheated! It is a great dish for company too.
Peach Pork Chops
Makes 2 to 4 servings
- 2 bone in pork chops (or 2 to 4 center cut pork chops)
- salt and pepper
- 2 tablespoons olive oil
- 2 to 3 tablespoons butter or margarine
- 3 peaches, peeled, pit removed, and sliced into ¼ inch slices
- 2 to 3 tablespoons light brown sugar
- zest and juice from 1 lemon
- zest and juice from 1 small orange
- 1 to 2 tablespoons low sodium soy sauce or Worcestershire sauce
- Red pepper flakes
- Preheat oven to 375F.
- Season the pork chops on both sides with salt and pepper.
- In a large skillet or cast iron pan, heat olive oil over medium high heat.
- Sear the pork chops until lightly browned, 2 to 3 minutes on each side. Remove to a plate and keep warm.
- Decrease the heat to medium. Add the peaches, butter, brown sugar, and any of the optional ingredients and stir often until the sauce begins to thicken and the peaches begin to soften.
- Return the chops to the skillet and layer on top of the peaches.
- Bake 10 to 15 minutes until chops are cooked through (about 145 degrees with a meat thermometer inserted in the thickest part of the chops)
- Remove from oven and gently stir the peaches to coat them in sauce.
- Serve pork chops with the peaches and drizzle with additional sauce and pan drippings.
Featured photo by Alex Munsell