This is dinner at its best. Peaches are at their peak, the pork chops are juicy, and there are plenty of fresh herbs and potatoes to soak up all those good flavours. Flip the pork chops often so they cook evenly, but don’t overdo them—a little pink in the middle is exactly what you want! Keep spooning that butter and all those good aromatics over the pork as it cooks. The blistered peaches might be the best part—they get caramelized and jammy, making the whole dish taste like summer
Ingredients:
- 2 thick-cut pork chops
- 2 ripe but still-firm peaches, halved and sliced into wedges
- 1 tbsp neutral oil
- 2 tbsp unsalted butter
- 1 shallot, thinly sliced
- 2 rosemary sprigs
-
Salt and freshly ground pepper
- Optional: a handful of fresh basil or thyme to finish
Instructions:
- Season the pork chops all over with 1 teaspoon salt and a few grinds of pepper. Heat a large cast-iron skillet over medium-high heat. Add the oil and pork chops. Cook, flipping every 2 minutes, until the internal temperature reaches about 130°F in the thickest part, about 8–12 minutes depending on thickness.
- Add the butter, rosemary and shallot. Reduce the heat to medium-low. If the chops have a fat cap, hold them upright with tongs and sear the fat until crisp, about 1 minute.
- Tilt the pan and baste the pork with the melted butter and pan juices for another minute. Transfer the pork and rosemary to a cutting board to rest.
- Keep all those delicious drippings in the skillet. Add the peach wedges, cut-side down, and cook over medium-high heat without moving them too much, until deeply golden and blistered, about 2–3 minutes per side.
- Return the pork chops to the skillet briefly, spooning the buttery peach juices over top. Serve with the blistered peaches, shallots and plenty of the pan juices. Finish with fresh basil or thyme if you have!
Tip: We served this delicious main with buttery german potatoes and a light herb salad - Everything TUCG of course!
