Peach Pork Chops | Dorothy Lane Market

Peach Pork Chops

PREP TIME 10 mins
COOK TIME 30 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Jun 24th, 2024
  • BY Chef Carrie Walters

INGREDIENTS

  • 4 thick-cut pork chops (boneless or bone-in)
  • Salt and pepper to taste
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • 2 large garlic cloves, thinly sliced
  • 1 lemon, cut into 1/2-inch thick slices
  • 3 ripe peaches, sliced
  • 2 Tbsp brown sugar
  • 1 Tbsp butter
  • ½ cup chicken stock
  • 1 tsp fresh thyme
  • DLM Aged Balsamic Vinegar of Modena, for drizzling

INSTRUCTIONS

1
Dry pork chops with paper towel and season with salt and pepper.
2
Heat olive oil in a pan over medium-high heat and sauté garlic until softened. Remove and set aside.
3
Add lemon slices to the pan and lightly brown on both sides. Remove and set aside.
4
Add pork chops and sear for approximately 5 minutes per side until they're golden brown and reach an internal temperature of 145°F. Remove pork from pan and wipe pan clean.
5
In a bowl, toss sliced peaches with brown sugar.
6
Return pan to medium heat and add butter. Once melted, add peaches and cook for 2 to 3 minutes. Add chicken stock and thyme, letting simmer for 3 to 4 minutes. Nestle pork chops into pan along with reserved lemon slices, garlic, and any accumulated juices. Drizzle with balsamic.

IN THIS RECIPE

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Peach Pork Chops

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 30 mins
SERVINGS 4

INGREDIENTS

  • 4 thick-cut pork chops (boneless or bone-in)
  • Salt and pepper to taste
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • 2 large garlic cloves, thinly sliced
  • 1 lemon, cut into 1/2-inch thick slices
  • 3 ripe peaches, sliced
  • 2 Tbsp brown sugar
  • 1 Tbsp butter
  • ½ cup chicken stock
  • 1 tsp fresh thyme
  • DLM Aged Balsamic Vinegar of Modena, for drizzling

INSTRUCTIONS

1
Dry pork chops with paper towel and season with salt and pepper.
2
Heat olive oil in a pan over medium-high heat and sauté garlic until softened. Remove and set aside.
3
Add lemon slices to the pan and lightly brown on both sides. Remove and set aside.
4
Add pork chops and sear for approximately 5 minutes per side until they're golden brown and reach an internal temperature of 145°F. Remove pork from pan and wipe pan clean.
5
In a bowl, toss sliced peaches with brown sugar.
6
Return pan to medium heat and add butter. Once melted, add peaches and cook for 2 to 3 minutes. Add chicken stock and thyme, letting simmer for 3 to 4 minutes. Nestle pork chops into pan along with reserved lemon slices, garlic, and any accumulated juices. Drizzle with balsamic.

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