Summertime sweetness gets a new savory sear! Peachy Pork Chops combine the savory, fatty flavor of pork chops with aromatic juicy fruit for a refreshing take on dinner! Seasoned to perfection with garlic, thyme, and a hint of lemon, Peachy Pork Chops is a dinner for two, ideal for a sunny evening on the patio. Since it only takes 20 minutes to make, you won’t miss a beam of the sunshine!
Ingredients
- 2 (4-6-ounce) pork chops, bone-in rib or center-cut
- kosher salt, to taste
- ground black pepper, to taste
- 2 tablespoons olive oil
- 3 peaches, pitted and halved or cut into 1/4-inch slices
- 2 teaspoons lemon zest
- 1 teaspoon sugar
- 1/2 teaspoon salt
- red chili flakes, to taste
- 1 tablespoon butter
- 2 tablespoons lemon juice
- 2 tablespoons fresh thyme, divided
Directions
Step 1 –Place the pork chops on a cutting board and season them generously with the salt and the pepper.
Step 2 –Heat the oil in a large skillet over medium-high heat.
Step 3 –Cook the pork chops for about 3-6 minutes on each side, until cooked through to 165 degrees F. Transfer the pork chops to a plate and tent with aluminum foil.
Step 4 –Lower the skillet heat to medium-low.
Step 5 –Add the peaches, the lemon zest, the sugar, the salt, and the chili flakes to the skillet, stirring until the peaches just soften.
Step 6 –Add the butter and the lemon juice to the skillet. Continue to cook, while scraping up any brown bits from the bottom of the pan. Stir until the sauce is fully incorporated.
Step 7 –Add more of the salt and the pepper, as needed.
Step 8 –Stir in 1 tablespoon of the fresh thyme.
Step 9 –Plate the pork chops.
Step 10 –Divide the peach mixture between each plate and pour the sauce over top of the chops.
Step 11 –Garnish with the remaining thyme and serve.
