# Pork Chops with a Peach Rosemary Compote

Learn to cook the least expensive meat, pork chops, the right way with a delicious peach rosemary compote.

- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- oven
- paper towel
- cutting board
- knife
- cast iron skillet
- thick bottom pan
- tongs
- parchment paper
- tin foil
- spatula
- plate
- fork

## 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.

## Source

- Original video: https://www.instagram.com/reel/DOJsQ_4kY59/?igsh=NWlwMG5keGh5ZmRx
- Recipe page: https://www.cliprecipe.com/recipe/a2d1fbbc-51b7-4ad4-976b-145076ceb72a
- Extracted: 2025-09-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt