SKILLET BALSAMIC PEACH PORK CHOPS WITH FETA AND BASIL
Summer in a skillet and SO GOOD. These pork chops are pan seared and cooked with balsamic vinegar and fresh peaches to create the perfect sweet and savory combo. Best part? This skillet dinner is made with less than 10 ingredients and is ready in under 30 minutes.
Provided by Tieghan Gerard
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- 1. Preheat the broiler to high. 2. Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 3-4 minutes. Reduce the heat to medium and continue cooking for about 8-10 minutes, or until the pork chops are cooked through. 3. In a small bowl, whisk together the balsamic vinegar, honey, and oregano. During the last 2 minutes of cooking, pour the balsamic sauce over the pork chops. Remove from the heat and add the peaches. Transfer the skillet to the oven and broil for 4-5 minutes or until the peaches are lightly charred. If the balsamic sauce starts getting too thick, add ¼ cup of water to keep it saucy. 4. Remove from the oven and top with feta, fresh basil, and chili flakes. Serve the pork with the peaches and balsamic sauce from the pan. Enjoy!
Nutrition Facts : Calories 392 kcal, Carbohydrate 18 g, Protein 24 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 96 mg, Sodium 537 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
PORK CHOPS WITH GLAZED PEACHES
This is a really simple, quickie pork chop dish that looks and tastes amazing. We'll use some peaches to bring out that nice, fresh summer flavor and the drippings to make a great pan sauce.
Provided by Seamus Mullen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To cut chops from a bone-in pork loin, follow along the rib bone with a sharp knife to make one clean cut. Season the pork chops thoroughly with kosher salt and fresh ground pepper. One at a time, cover each chop with a piece of plastic wrap and lightly pound with the back of a heavy knife or a spoon to work the seasoning into the chops.Cut the peaches into medium ½-inch chunks. Slice the garlic cloves into thin slivers. Pull the sage leaves from the stems and thinly slice.
- Heat a heavy bottomed cast-iron pan over high heat. Once the pan is hot, add 2 tablespoons of the olive oil.
- To the hot pan, add all of the chops standing up on their fat cap side, to render off some of the fat, and pan-sear for a few minutes. Remove two of the chops, and lay the other two down on their meatier sides, to pan sear and cook through. After a few minutes, carefully turn over and brown the other side for another few minutes. Remove from the pan and set aside to rest.
- Repeat for the remaining chops. Remove from the pan and let rest with the other pork chops.Drain and discard some of the cooking oil. Add the peaches to the pan and sauté vigorously, about 2 minutes. Add the garlic and sage, and immediately add the apple cider. Season the mixture with salt and freshly ground black pepper. Add the butter and swirl the mixture together, to emulsify the butter into the peaches. Remove from the heat.
- Stack the rested pork chops on a platter and finish by spooning the peaches and pan juices over top. Serve immediately.
SKILLET PORK CHOP SAUTE WITH PEACHES (COOKING LIGHT)
Make and share this Skillet Pork Chop Saute With Peaches (Cooking Light) recipe from Food.com.
Provided by jshorton
Categories One Dish Meal
Time 20m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat.
- Add oil to pan; swirl to coat.
- Sprinkle chops evenly with salt and pepper.
- Add chops to pan; cook for 3 minutes on each side or until done.
- Remove chops from pan and keep warm.
- Add shallots, thyme, and peaches to pan; cook for 2 minutes.
- Stir in wine, scraping pan to loosen browned bits; bring to a boil.
- Cook until reduced to 1/3 cup (about 2 minutes).
- Remove from heat; stir in butter.
- Spoon sauce over chops.
Nutrition Facts : Calories 286, Fat 12.4, SaturatedFat 4.4, Cholesterol 81, Sodium 457.5, Carbohydrate 12, Fiber 1.3, Sugar 9.5, Protein 26
SKILLET PORK CHOP SAUTE WITH PEACHES
Make and share this Skillet Pork Chop Saute With Peaches recipe from Food.com.
Provided by weekend cooker
Categories Pork
Time 20m
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large skilletover medium-high heat, add oil to pan, and swirl to coat.
- Sprinkle chops evenly with salt and pepper, and add to heated pan.
- Cook chops 3 minutes each side, or until done.
- Remove chops from pan and keep warm.
- Add shallots, thyme, and peaches to pan, and cook for 2 minutes.
- Stir in wine, scraping pan to loosen browned bits, and bring to a boil.
- Cook until reduced to 1/3 cup, about 2 minutes, and remove from heat.
- Stir in butter.
- Spoon sauce over chops.
PEACH-TOPPED PORK CHOPS
With fresh peaches and sweet caramelized onions, these pork chops from Frankie Mann of Warrior, Alabama are sure to be a hit with folks of all ages. "Even the finicky ones like this," she says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil for 4-5 minutes or until crisp-tender. Remove and keep warm. Sprinkle both sides of pork chops with salt and thyme; add to skillet. Cover and cook for 6-7 minutes on each side or until a thermometer reads 145°. Remove and keep warm. , In the same skillet, combine the peaches, sugar, vinegar and pepper. Bring to a boil. Reduce heat; cook and stir for 2-3 minutes or until thickened. Return pork and onion to the pan; heat through.
Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 328mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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