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Categories:
center kosher salt pepper extra-virgin olive oil shallot raisins red wine vinegar balsamic vinegar honey peaches garlic butter thyme
Viewed: 53 - Published at: 3 years agoIngredients
- 4 bone-in center-cut pork chops (about 2 lbs. total)
- About 1 tsp. kosher salt
- About 1/2 tsp. pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1 large shallot, minced
- 2 tablespoons raisins
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 2 ripe peaches, peeled and chopped
- 1 garlic clove, smashed
- 1 tablespoon butter
- 1 tablespoon chopped fresh thyme leaves
Method
- Preheat oven to 400°. Season chops with 1 tsp. salt and 1/2 tsp. pepper. Heat 2 tbsp. oil in a 12-in. heavy frying pan over high heat (a cast-iron pan ensures an especially good sear). Add chops and cook until golden brown on one side, about 4 minutes. Turn over, then put pan in oven to roast until pork is no longer pink in the center, about 8 minutes more.
- Heat remaining 1 tbsp. oil in a medium frying pan over medium heat. Add shallot and cook until softened, about 4 minutes. Add raisins, vinegars, honey, and peaches and cook, stirring, until peaches begin to release their juices, about 5 minutes. Season to taste with salt and pepper.
- Remove pork chops from oven. Add garlic, butter, and thyme to hot pan, basting pork with melting butter. Serve pork chops with pan juices and peaches.
