SKILLET BONELESS PORK CHOPS WITH ROSEMARY PEACHES
By á-33728
Ingredients
- 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
Details
Preparation
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
You'll also love
- Chorizo stuffed Jalapeno with... 0/5 (0 Votes)
- Paula Deen's Peach Ice Cream 3.4/5 (5 Votes)
- Fig-Jalapeno Jam 3.1/5 (18 Votes)
- Crispy Sous-Vide Chicken Thighs... 0/5 (0 Votes)
- White Bean and Bacon Chicken Chili 0/5 (0 Votes)
- Magic Peach Cobbler 0/5 (0 Votes)
Review this recipe