Pan-Roasted Pork Chops With Balsamic Grilled Peaches

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Pork chops on the bone offer deep flavors that are further enhanced with roasted peaches’ smoky flavors. It’s a new twist on the family favorite pork-and-fruit classic!

READY In

30 Minutes

PREP TIME

10 Minutes

COOK TIME

20 Minutes

SERVES

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Step 1:

For quick pickled onions, whisk apple cider vinegar, sugar and kosher salt in bowl until sugar dissolves. Place onion in bowl. Let sit at room temperature at least 1 hour.

Step 2:

Place pork chops in bowl. Add 1/2 cup dressing and rosemary. Cover and refrigerate at least an hour or overnight.

Step 3:

Preheat oven to 400°F. Remove pork chops from marinade. Discard marinade. Pat pork dry with paper towels. Season with salt and pepper. Heat cast-iron skillet over medium-high heat. Add two tablespoons butter. When hot, add pork chops and cook until seared on the outside, about 2 to 3 minutes per side. Place pan in oven and continue cooking until completely cooked through, reaching an internal temperature of 140°F, about 8 to 10 minutes, depending on thickness of pork.

Step 4:

Brush peaches with remaining dressing.

Step 5:

Heat <a href="grill or grill pan over medium-high heat. Place peaches flesh-side down and cook until they develop grill marks and soften, about 4 to 5 minutes.

Step 6:

Serve pork with grilled peaches and pickled red onions.