Pan seared pork chops and peaches

5 from 1 vote

Pork chops are seared in a skillet, then cooked alongside peaches, ginger, and brown sugar in the same pan. Ready in 20 minutes.

Prep Time10

Cook Time10

Total Time20

Servings: pork chops

Calories: 410kcal

Dry the pork chops and season with salt and pepper (if they are wet, they don't get as good of a sear). If preferred, cut the fat off the edge (optional). Cut the peaches into large chunks. Dice the fresh ginger (removing skin is optional). Remove basil leaves from stems and chop.

Heat a stainless steel or cast iron skillet over medium-high heat. No need for oil. Once hot, add the pork chops - they will release from the pan once browned, even without oil. This also means you won't get oil splatter or have a smokey kitchen!
If you left the fat on the edge of the pork chops, first add them to the pan with the fat side down, holding them upright with tongs. Once the fat crisps up, lay the pork chop flat in the pan and continue to cook as instructed.
Immediately add the peaches around the pork (not on top) and let them char for 30-60 seconds. Then add the broth, brown sugar, and ginger. Reduce heat to medium.
The pork will be browned after 3-6 minutes. Flip to finish cooking the other side. Add more broth if needed to keep the peaches from sticking and burning. The sauce thickens as it bubbles, cooking down to a glaze-like consistency.
Pork is done once it reaches 145℉. Stir in basil and serve immediately (so pork doesn't keep cooking!)

Broth: I usually use chicken broth (better than bouillon brand paste, actually). Vegetable broth also works great.

The sauce mostly evaporates to leave a peach glaze for spooning over the pork chops.

Nutrition is calculated assuming lean boneless pork chops at 8 ounces each.

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