Serves 1
Directions
- 1Set your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- 2Take a paper towel and pat your pork chops dry.
- 3Season the pork chops with salt and pepper.
- 4Cut the peaches into big chunks, leaving the skin on for texture.
- 5Dice your shallot.
- 6Get a cast iron skillet or a thick-bottomed pan and set the temperature to medium-high.
- 7Add about a tablespoon of high smoke point oil, like avocado oil, to the pan.
- 8Wait until the oil is shimmering before adding the pork chops.
- 9Lay your chops away from you into the hot pan.
- 10Cook the pork chops for 2 minutes and 30 seconds without touching them.
- 11While the pork chops are cooking, line a pan with parchment paper.
- 12Flip the pork chops once they have a nice crust.
- 13Add a tablespoon of butter, a smashed garlic clove, and some rosemary sprigs to the pan as soon as you flip them.
- 14Tilt your pan and baste the pork chops with the butter for another 2 and a half minutes.
- 15After 2 and a half minutes, transfer the pork chops to your parchment-lined pan.
- 16Put 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.
- 17Drain out some of the fat from the skillet, leaving about 1 to 2 tablespoons in there.
- 18Sauté your shallots for one minute until they smell nice and look translucent.
- 19Add your peaches to the pan.
- 20Keep stirring your peaches so they don't burn, and let them reduce for about 5 minutes.
- 21Add one sprig of rosemary to the peaches.
- 22Tent the cooked pork chops in tin foil to rest while you finish the sauce.
- 23Once 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.
- 24Scrape all the brown bits off the bottom of the pan to add more flavor to the sauce.
- 25Add 1 cup of chicken stock.
- 26Optionally, add a tablespoon of Dijon mustard for a little more tang.
- 27Let the sauce simmer and thicken up for about 6 to 7 minutes.
- 28Add a little pepper and a pinch of salt to the sauce.
- 29Test 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.
- 30Nestle the pork chops back into the pan with the sauce.
- 31Lay some of your sauce on top of the pork chops.
- 32Slice the pork chops and serve with the peach rosemary compote.
Ingredients
- 2 pork chops
- salt
- pepper
- 2 peaches
- 1 shallot
- 1 tablespoon high smoke point oil (like avocado oil)
- 1 tablespoon butter
- 1 smashed garlic clove
- 2 rosemary sprigs
- 0.5 tablespoon apple cider vinegar
- 1 cup chicken stock
- 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.
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