Skillet Balsamic Peach Pork Chops

Are you wondering what to make for dinner tonight ?? Well, how about this beauty? 💕 Skillet Balsamic Peach 🍑Pork Chops with Gorgonzola and fresh herbs. Summer in a skillet, and it’s SO delicious.

The chops are pan-seared and cooked with balsamic vinegar, a bit of honey, and fresh peaches to create the perfect sweet and savory combo. I use this same balsamic vinaigrette to dress the greens so you have your salad and main course on one platter! That means less clean-up:)

But the best part? This skillet dinner is made with less than 10 ingredients and is ready in under 30 minutes. Yes, please!

Yield: 4 (depending on size of pork chops you purchase)

Author: Lauren Lane

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Skillet Balsamic Pork Chops with Peach and Gorgonzola Salad

These Skillet Balsamic Pork Chops are pan-seared and cooked with balsamic vinegar, a bit of honey, and fresh peaches to create the perfect sweet and savory combo. I use this same balsamic vinaigrette to dress the greens so you have your salad and main course on one platter! That means less clean-up:)

Prep time: 1 H & 30 MTotal time: 1 H & 30 M

Ingredients

• Pork Chops:
• Kosher salt
• 2-4  bone-in pork thick-cut chops
• 2-3 Tablespoons Olive Oil
• Vinaigrette:
• 1/3 cup balsamic vinegar
• ¼ cup honey
• 1-2 Tablespoons chopped fresh thyme leaves or rosemary
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 Tablespoons extra virgin olive oil
• Salad
• 2 peaches, sliced
• 3 ounces of gorgonzola (or crumbled blue cheese)
• 3-4 handfuls of Arugula, or any other salad green you like!

Instructions

1. Brine the Pork to make them super juicy!
2. To brine the chops, you pat the chops dry with paper towels, then dry-brine, sprinkling them with salt and pepper (1 teaspoon salt and 1/2 teaspoon pepper for 4 chops). Refrigerate them, uncovered, for 30 minutes. Pat them dry again before cooking.
3. Preheat oven broiler to high with the oven rack in the middle position
4. Rinse the salt water off the pork chops and dry well with paper towels.
5. Season pork chops lightly with salt and pepper.
6. Add 2-3 Tablespoons of olive oil to a heavy oven-proof skillet and heat on medium-high heat until the oil is HOT and shimmering.
7. Carefully, add pork chops (away from you so you don't get splattered) to skillet and cook until very brown. (lower heat if needed)
8. Meanwhile, combine the first 5 ingredients of the Vinaigrette into small bowl or jar. (don’t add the olive oil)
9. After searing pork chops, flip pork chops and pour all but 1 ½ Tablespoons of vinaigrette mixture to the pork skillet. Immediately place the skillet in the preheated oven and broil until the pork’s internal temperature is 145 degrees and charred. (about 2-4 minutes) Add a splash of water if the sauce is too thick when removed from the oven. If you’d like the sauce thicker, remove the chops after they are cooked through and simmer sauce until reduced.
10. Add additional 2 Tablespoons of olive oil to the remaining Vinaigrette and whisk. Toss the peaches, gorgonzola, and arugula with the Vinaigrette. Taste the greens and add more salt and pepper if needed.
11. Place the pork chops on a platter and arrange the peach salad around the pork. Serve with the sauce from the pork pan.

Notes:

Lauren’s Tips and Tricks: - Brining pork for even a brief period makes the pork juicy and ensures no more dried pork! You pat the chops dry with paper towels, then dry-brine, sprinkling them with salt and pepper (1 teaspoon salt and 1/2 teaspoon pepper for 4 chops). Refrigerate them, uncovered, for 30 minutes. Pat them dry again before cooking.

-Is perfect for chicken too!

- I love to use a grease splatter guard when I'm searing meats. Less meat and burns;) - If using thinner chops, reduce the cooking time. And for sure, brine! - You can store the vinaigrette at room temperature until needed. - Any leftover vinaigrette will keep refrigerated for up to two weeks. When ready to use, let the dressing come to room temperature and shake/whisk before serving.

Nutrition Facts

Calories

553.28

Fat (grams)

33.82

Sat. Fat (grams)

10.33

Carbs (grams)

34.29

Fiber (grams)

3.26

Net carbs

31.03

Sugar (grams)

29.93

Protein (grams)

29.89

Sodium (milligrams)

4244.09

Cholesterol (grams)

90.75

© Lauren Lane

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