Pork Chops with a Peach Rosemary Compote

Serves 1
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Directions

  1. 1Set your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. 2Set your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  3. 3Set your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  4. 4Take a paper towel and pat your pork chops dry.
  5. 5Take a paper towel and pat your pork chops dry.
  6. 6Take a paper towel and pat your pork chops dry.
  7. 7Season the pork chops with salt and pepper.
  8. 8Season the pork chops with salt and pepper.
  9. 9Season the pork chops with salt and pepper.
  10. 10Cut the peaches into big chunks, leaving the skin on for texture.
  11. 11Cut the peaches into big chunks, leaving the skin on for texture.
  12. 12Cut the peaches into big chunks, leaving the skin on for texture.
  13. 13Dice your shallot.
  14. 14Dice your shallot.
  15. 15Dice your shallot.
  16. 16Get a cast iron skillet or a thick-bottomed pan and set the temperature to medium-high.
  17. 17Get a cast iron skillet or a thick-bottomed pan and set the temperature to medium-high.
  18. 18Get a cast iron skillet or a thick-bottomed pan and set the temperature to medium-high.
  19. 19Add about a tablespoon of high smoke point oil, like avocado oil, to the pan.
  20. 20Add about a tablespoon of high smoke point oil, like avocado oil, to the pan.
  21. 21Add about a tablespoon of high smoke point oil, like avocado oil, to the pan.
  22. 22Wait until the oil is shimmering before adding the pork chops.
  23. 23Wait until the oil is shimmering before adding the pork chops.
  24. 24Wait until the oil is shimmering before adding the pork chops.
  25. 25Lay your chops away from you into the hot pan.
  26. 26Lay your chops away from you into the hot pan.
  27. 27Lay your chops away from you into the hot pan.
  28. 28Cook the pork chops for 2 minutes and 30 seconds without touching them.
  29. 29Cook the pork chops for 2 minutes and 30 seconds without touching them.
  30. 30Cook the pork chops for 2 minutes and 30 seconds without touching them.
  31. 31While the pork chops are cooking, line a pan with parchment paper.
  32. 32While the pork chops are cooking, line a pan with parchment paper.
  33. 33While the pork chops are cooking, line a pan with parchment paper.
  34. 34Flip the pork chops once they have a nice crust.
  35. 35Flip the pork chops once they have a nice crust.
  36. 36Flip the pork chops once they have a nice crust.
  37. 37Add a tablespoon of butter, a smashed garlic clove, and some rosemary sprigs to the pan as soon as you flip them.
  38. 38Add a tablespoon of butter, a smashed garlic clove, and some rosemary sprigs to the pan as soon as you flip them.
  39. 39Add a tablespoon of butter, a smashed garlic clove, and some rosemary sprigs to the pan as soon as you flip them.
  40. 40Tilt your pan and baste the pork chops with the butter for another 2 and a half minutes.
  41. 41Tilt your pan and baste the pork chops with the butter for another 2 and a half minutes.
  42. 42Tilt your pan and baste the pork chops with the butter for another 2 and a half minutes.
  43. 43After 2 and a half minutes, transfer the pork chops to your parchment-lined pan.
  44. 44After 2 and a half minutes, transfer the pork chops to your parchment-lined pan.
  45. 45After 2 and a half minutes, transfer the pork chops to your parchment-lined pan.
  46. 46Put the pork chops in your oven for 6 to 8 minutes, or until the internal temperature is 145 degrees Fahrenheit (63 degrees Celsius) or higher.
  47. 47Put the pork chops in your oven for 6 to 8 minutes, or until the internal temperature is 145 degrees Fahrenheit (63 degrees Celsius) or higher.
  48. 48Put the pork chops in your oven for 6 to 8 minutes, or until the internal temperature is 145 degrees Fahrenheit (63 degrees Celsius) or higher.
  49. 49Drain out some of the fat from the skillet, leaving about 1 to 2 tablespoons in there.
  50. 50Drain out some of the fat from the skillet, leaving about 1 to 2 tablespoons in there.
  51. 51Drain out some of the fat from the skillet, leaving about 1 to 2 tablespoons in there.
  52. 52Sauté your shallots for one minute until they smell nice and look translucent.
  53. 53Sauté your shallots for one minute until they smell nice and look translucent.
  54. 54Sauté your shallots for one minute until they smell nice and look translucent.
  55. 55Add your peaches to the pan.
  56. 56Add your peaches to the pan.
  57. 57Add your peaches to the pan.
  58. 58Keep stirring your peaches so they don't burn, and let them reduce for about 5 minutes.
  59. 59Keep stirring your peaches so they don't burn, and let them reduce for about 5 minutes.
  60. 60Keep stirring your peaches so they don't burn, and let them reduce for about 5 minutes.
  61. 61Add one sprig of rosemary to the peaches.
  62. 62Add one sprig of rosemary to the peaches.
  63. 63Add one sprig of rosemary to the peaches.
  64. 64Tent the cooked pork chops in tin foil to rest while you finish the sauce.
  65. 65Tent the cooked pork chops in tin foil to rest while you finish the sauce.
  66. 66Tent the cooked pork chops in tin foil to rest while you finish the sauce.
  67. 67Once the peaches are breaking down, getting squishy, and have a nice dark color, add a half a tablespoon of apple cider vinegar to deglaze the pan.
  68. 68Once the peaches are breaking down, getting squishy, and have a nice dark color, add a half a tablespoon of apple cider vinegar to deglaze the pan.
  69. 69Once the peaches are breaking down, getting squishy, and have a nice dark color, add a half a tablespoon of apple cider vinegar to deglaze the pan.
  70. 70Scrape all the brown bits off the bottom of the pan to add more flavor to the sauce.
  71. 71Scrape all the brown bits off the bottom of the pan to add more flavor to the sauce.
  72. 72Scrape all the brown bits off the bottom of the pan to add more flavor to the sauce.
  73. 73Add 1 cup of chicken stock.
  74. 74Add 1 cup of chicken stock.
  75. 75Add 1 cup of chicken stock.
  76. 76Optionally, add a tablespoon of Dijon mustard for a little more tang.
  77. 77Optionally, add a tablespoon of Dijon mustard for a little more tang.
  78. 78Optionally, add a tablespoon of Dijon mustard for a little more tang.
  79. 79Let the sauce simmer and thicken up for about 6 to 7 minutes.
  80. 80Let the sauce simmer and thicken up for about 6 to 7 minutes.
  81. 81Let the sauce simmer and thicken up for about 6 to 7 minutes.
  82. 82Add a little pepper and a pinch of salt to the sauce.
  83. 83Add a little pepper and a pinch of salt to the sauce.
  84. 84Add a little pepper and a pinch of salt to the sauce.
  85. 85Test the thickness of the sauce by pulling a spatula across the bottom of the pan; if you can see the bottom, it's thick enough.
  86. 86Test the thickness of the sauce by pulling a spatula across the bottom of the pan; if you can see the bottom, it's thick enough.
  87. 87Test the thickness of the sauce by pulling a spatula across the bottom of the pan; if you can see the bottom, it's thick enough.
  88. 88Nestle the pork chops back into the pan with the sauce.
  89. 89Nestle the pork chops back into the pan with the sauce.
  90. 90Nestle the pork chops back into the pan with the sauce.
  91. 91Lay some of your sauce on top of the pork chops.
  92. 92Lay some of your sauce on top of the pork chops.
  93. 93Lay some of your sauce on top of the pork chops.
  94. 94Slice the pork chops and serve with the peach rosemary compote.
  95. 95Slice the pork chops and serve with the peach rosemary compote.
  96. 96Slice the pork chops and serve with the peach rosemary compote.

Ingredients

  • 2 pork chops
  • 2 pork chops
  • 2 pork chops
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 2 peaches
  • 2 peaches
  • 2 peaches
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 1 tablespoon high smoke point oil (like avocado oil)
  • 1 tablespoon high smoke point oil (like avocado oil)
  • 1 tablespoon high smoke point oil (like avocado oil)
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 smashed garlic clove
  • 1 smashed garlic clove
  • 1 smashed garlic clove
  • 2 rosemary sprigs
  • 2 rosemary sprigs
  • 2 rosemary sprigs
  • 0.5 tablespoon apple cider vinegar
  • 0.5 tablespoon apple cider vinegar
  • 0.5 tablespoon apple cider vinegar
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard

Equipment

ovenpaper towelcutting boardknifecast iron skilletthick bottom pantongsparchment papertin foilspatulaplatefork

Tips

  • For a smoother sauce, peel your peaches; otherwise, leave the skin on for more texture.
  • Do not touch the pork chops for the first 2 minutes and 30 seconds of cooking in the pan to form a good crust.