Porking Out
Sep. 7th, 2025 09:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Skillet Pork Chops with Peach Garlic Sauce.
"A simple, summer-y recipe that comes together quickly and in one pan."
2 thick bone-in pork chops (about 1.5 lbs)
salt and pepper
3-4 small to medium peaches, ripe but still firm
5 cloves garlic (Ha! I used... actually that amount.)
1 Tbsp veg oil
1 small Thai or other quite hot chile
2 tsp red wine vinegar
oregano and salt
Season the pork chops with salt and pepper all over. Set aside for at least 30 minutes, or up to 1 day ahead in the fridge, covered.
Halve and pit the peaches, and mince the garlic. Heat a large skillet over high heat. Add the oil, and once it's super shimmery, lay the pork chops down with at least 1" space in between them. Weigh them down so they have solid, pressured contact. Turn down the heat to medium-high and cook about 4-6 minutes, until a golden brown crust has formed. Turn down the heat to medium, take the weight off the chops, and flip them over. Add the garlic. Tear the peach pieces in half and add to the pan. Cook until the chops are cooked through and the peaches have caramelized in some spots, 6-8 minutes. (Lies!) Transfer the chops to a plate to rest.
Turn down the heat to medium-low and toss the peaches and garlic for about 2 minutes. Transfer the peaches to serving plates. Add 1/2 cup water and diced chile to the pan, let it come to a simmer, and deglaze. Reduce slightly, then turn off the heat and stir in the vinegar.
Plate the pork chops with peaches. Sprinkle some oregano over and spoon the sauce over. Season with pepper.
What worked: Yum. I often have a problem getting the uber-thick pork chops to cook sufficiently, so we cheated and had the butcher slice one in half. The chile added a bit of zing but wasn't excessively hot.
What didn't: My (slightly thicker) half still wasn't quite cooked in the middle.
Will I make it again? The wife has decreed it so during peach season. I am fine with this.
"A simple, summer-y recipe that comes together quickly and in one pan."
2 thick bone-in pork chops (about 1.5 lbs)
salt and pepper
3-4 small to medium peaches, ripe but still firm
5 cloves garlic (Ha! I used... actually that amount.)
1 Tbsp veg oil
1 small Thai or other quite hot chile
2 tsp red wine vinegar
oregano and salt
Season the pork chops with salt and pepper all over. Set aside for at least 30 minutes, or up to 1 day ahead in the fridge, covered.
Halve and pit the peaches, and mince the garlic. Heat a large skillet over high heat. Add the oil, and once it's super shimmery, lay the pork chops down with at least 1" space in between them. Weigh them down so they have solid, pressured contact. Turn down the heat to medium-high and cook about 4-6 minutes, until a golden brown crust has formed. Turn down the heat to medium, take the weight off the chops, and flip them over. Add the garlic. Tear the peach pieces in half and add to the pan. Cook until the chops are cooked through and the peaches have caramelized in some spots, 6-8 minutes. (Lies!) Transfer the chops to a plate to rest.
Turn down the heat to medium-low and toss the peaches and garlic for about 2 minutes. Transfer the peaches to serving plates. Add 1/2 cup water and diced chile to the pan, let it come to a simmer, and deglaze. Reduce slightly, then turn off the heat and stir in the vinegar.
Plate the pork chops with peaches. Sprinkle some oregano over and spoon the sauce over. Season with pepper.
What worked: Yum. I often have a problem getting the uber-thick pork chops to cook sufficiently, so we cheated and had the butcher slice one in half. The chile added a bit of zing but wasn't excessively hot.
What didn't: My (slightly thicker) half still wasn't quite cooked in the middle.
Will I make it again? The wife has decreed it so during peach season. I am fine with this.
