In our household, when peaches are in season, it is "all things peaches". Delight your family and dinner guests with this quick and easy recipe that marries our favorite cut of pork with the last of the summertime sweetness of peaches (and bourbon) along with savory rosemary.
For the pork:
4 boneless pork chops 4-6 oz each (we recommend using pork ribeye chops for their tenderness)
Salt and Pepper
2 teaspoons olive oil
2 teaspoons butter
For the peach sauce:
4 teaspoons butter
4 peaches, pealed and cut into slices
1/4 cup of your favorite bourbon
2 teaspoons apple cider vinegar
1 teaspoon finely chopped fresh rosemary
Trim any fat off of the pork chops. Season well with salt and pepper and allow to rest in the refrigerator for one hour.
Warm a large skillet (we love our cast iron!) on medium to medium-high heat. Add the olive oil and melt the butter. Add pork chops. Cook 4 to 5 minutes on each side, flipping once. The outside should be browned and crisp, with the inside cooked, and yet still tender to 145 degrees.
Meanwhile, in a second skillet, melt the butter on medium-high heat. Add the peach slices and cook 2-3 minutes until lightly browned. Add the vinegar, brown sugar, and bourbon. Bring to a bubble and reduce heat to medium-low and cook another 3-5 minutes until sauce thickens. Add rosemary.
Serve pork chops on a plate and spoon peaches and sauce on top of the chops. Enjoy!