3. Peach and Basil Pork Chops

Peach topped pork for a plate that tastes as good as it looks

Prep to plate time: 45 min
Servings: 4

Materials

  • 4 Pork Chops (4-6 oz), bone-in, center-cut
  • 3 Peaches (tender, but not overly ripe), cut into 1/4″ slices
  • 1 Lemon, zested (2 tsp) and juiced (2 Tbsp)
  • 4 cups Baby Spinach
  • 1/3 cup Basil, chopped
  • 2 Tbsp Olive Oil
  • 1 tsp Sugar
  • 1 Tbsp Butter
  • Crushed Red Pepper Flakes
  • Salt
  • Black Pepper

Protocol

  1. PREP: Zest the lemon then juice it. You should end up with close to 2 tsp of zest and 2 Tbsp of juice
  2. PREP: Cut the peaches into 1/4″ slices
  3. PREP: Wash and drain the spinach. Roughly chop the basil
  4. Season both sides of the pork chops with salt and pepper
  5. In a large skillet, heat 1 Tbsp of olive oil over high heat. Add the pork chops and cook each side until nicely browned, about 6 min for the first and 3 min for the second. The interior temperature should read 145°F
  6. Transfer to a large plate and place an inverted plate on top to retain heat
  7. Without wiping the skillet, lower the heat to medium and add the peaches, lemon zest, sugar, 1/2 tsp salt and a pinch of red pepper flakes
  8. Cook while stirring for 3 min without letting the peaches lose their shape
  9. Divide the spinach between 4 plates and place pork chops on top
  10. Pour any liquid remaining on the plate back into the skillet along with the lemon juice and butter. Cook, scraping up browned bits on the bottom until everything is cooked well. Season with salt and pepper to taste then stir in half of the basil
  11. PLATE: Divide the peaches evenly among all plates and place on top of the pork chop. Pour the sauce from the skillet over each chop. Sprinkle the remaining basil on top

Inspired by: Serious Eats

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