Pan-Roasted Pork Chops With Balsamic Grilled Peaches
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
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.
Place pork chops in bowl. Add 1/2 cup dressing and rosemary. Cover and refrigerate at least an hour or overnight.
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.
Brush peaches with remaining dressing.
Heat 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.
Serve pork with grilled peaches and pickled red onions.
