Enjoy this summer pork chop recipe with our summer tomato and grilled corn salad or grilled potato salad with scallion pesto. To make them, we start by pan-searing the pork chops to golden perfection. Then, we lightly caramelize the peaches with thyme and brown sugar to make a delicious sweet sauce. Finally, we nestle the cooked pork chops into the fruity sauce and drizzle the whole deal with a tangy balsamic glaze to finish things off. It’s a summery meal with a fancy feel that’s so easy to make. And it’s all made in one pot so clean up is a breeze. Serve it on a weeknight (or anytime) with a simple salad or vegetable side for a laid-back summer meal.
Pork chops – we use thick-cut boneless pork chops for easy and even cooking, but you can use bone-in if you prefer. Salt + pepper – for seasoning the pork chops. Olive oil – to sear the pork chops. Peaches – ripe peaches that still have a bit of firmness work best and hold their shape when cooked. Brown sugar – this gives a rich, sweet flavor to the peach sauce. Fresh thyme – for its wonderful unique and delicate flavor. Chicken stock – for deglazing the pan and creating a sauce. Balsamic glaze – for drizzling before serving, it adds a wonderful tangy taste, and the acidity balances out the sweetness.
It’s also the perfect dish to eat before or after our sweet corn gazpacho. For something a little heartier, try it with our favorite coconut rice, or a side of crusty bread to soak up all the delicious peachy sauce.
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