Pan Seared Pork Chops with Peaches
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 2 pork chops, thick-cut (3/4-inch), bone-in
  • 2 teaspoons sea salt
  • 4 medium peaches, pits removed, cut into quarters
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons water or chicken broth
  • 1 tablespoon honey
Instructions
  1. Trim fat cap as necessary, reserve. Salt the pork chops on all sides. Allow the pork chops to come to room temperature, 30-60 minutes depending on thickness.
  2. Place pork chops and any reserved fat in cast iron skillet in 320 degree oven for about 20 minutes, until the internal temperature reaches 150 F.
  3. Remove pork chops from oven and place skillet over medium-high burner. When pan is very hot sear the pork chops on both sides until golden brown and the temperature reaches 165 F. Transfer pork chops to a plate, cover and set aside to rest.
  4. Arrange peaches cut side down in hot skillet and place over medium high heat. Cook both sides until nicely caramelized. Transfer to a plate.
  5. Reduce heat to medium-low. Add Balsamic vinegar, water and honey to skillet along with any juices released from the resting pork chops. Scrape any fond from the pan and stir until liquids thicken and the rendered fats are emulsified. Spoon over pork chops and peaches.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/pan-seared-pork-chops-with-peaches/