Recipes

Pork Chops with Peaches

Image of Pork Chops with Peaches
  • Prep Time10 min
  • Cook Time15 min
  • Total Time25 min
  • Serving Size2
  • Course
    • Main Course

Ingredients

  • 2 boneless pork chops
  • Sea salt and freshly ground black pepper
  • 2 Tbsp olive oil
  • 3 peaches*, pitted and cut into 1/4-inch slices
  • 2 tsp zest and 2 tablespoons fresh juice from 1 lemon
  • 1 tsp sugar
  • 1/2 tsp salt
  • Pinch of dried red chili flakes
  • 2 cups fresh baby spinach
  • ¼ cup fresh basil leaves, stacked and cut into small ribbons
  • 1 Tbsp butter

Cooking Instructions

1

Season the pork chops generously with salt and pepper. Heat 1 tablespoon olive oil in a 12-inch skillet over high heat until shimmering. Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature is 145°F on an instant read thermometer, about 3 minutes longer. Transfer to a plate and tent with foil.

2

Lower heat to medium low and add the peaches, lemon zest, sugar, salt, and dried chili flakes. Stir gently until the peaches begin to soften but don’t lose their shape, 2 to 3 minutes.

3

Divide the spinach between two plates and put the pork chops on top, pouring any remaining juices from the plate back into the skillet and add butter and lemon juice. Cook, scraping up any browned bits from the bottom of the pan and swirling pan until butter is melted and incorporated into the sauce. Season to taste with salt and pepper. Stir in half of basil. Divide the peaches between the two plates and then pour the pan juices on top and sprinkle with remaining basil. Serve immediately.

*Use peaches that are firm and just ripe, not overly soft because when they cook they will soften.

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