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I know meat with fruit can be a very divisive topic, but I am more than here for it, particularly with light meats like chicken and pork or even light fishes.
I first cooked up this combination while working with my local farmer friends to showcase what was in season at the local farmers market, later going on to enter it in a recipe contest held by the state department of agriculture…and WON! I can reassure you its good, that good. Here I’ve made just a handful of tweaks to get it 100% AIP compliant but its just as delicious as the original prize winning entree. Nothing beats in season local fruit!
This dish features succulent, thick-cut bone-in pasture raised pork chops raised by farmers market friends along with peaches, fresh from the orchard. The peaches offer a bright and tangy counterpoint against the sweet pork while helping create a delicious pan sauce. Serve it with a side salad and you’ve got yourself a tasty meal.
Don’t worry if you can’t find a thick-cut pork chop, a 1/2-inch cut is available, skip the oven step and pan sear on both sides until temperature reaches 165 F.
- 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
- 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.
- 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.
- 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.
- Arrange peaches cut side down in hot skillet and place over medium high heat. Cook both sides until nicely caramelized. Transfer to a plate.
- 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.