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  • Rosemary Peaches:
  • 4 boneless pork chops (about 4 to 6 ounces each)
  • Salt and freshly ground black pepper
  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 4 teaspoons butter
  • 4 ripe yet still firm yellow peaches, sliced with the skins on
  • 2 teaspoons apple cider vinegar
  • 1/4 cup light brown sugar
  • 1 teaspoon finely chopped
  • 1 tspfresh rosemary
  • Salt and freshly ground black pepper, to taste



Step 1

In a large skillet over medium-high heat, warm the olive oil and butter. Add pork chops. Cook 4 to 5 minutes, then flip once, and cook another 4 to 5 minutes, or until the outside is browned and crisp and the inside is cooked through yet still tender.

Meanwhile, to make the peaches, heat the butter in a large skillet over medium-high heat. Add the peach slices and cook 2 to 3 minutes, until lightly browned. Add the vinegar, brown sugar, rosemary and salt and
pepper, and stir. Lower heat to medium-low, and cook for 3 to 5 minutes, or until the sauce begins to bubble up and thicken. Spoon peaches and sauce atop hot pork chops, garnish with additional chopped rosemary, if desired, and serve immediately. Serves 4

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