Pork Chops With Fresh Peaches and Basil Recipe

Pan-seared pork chops served with spinach and a rich, sweet peach sauce.

A plated pork chop with fresh peaches and basil.

Serious Eats / Yasmin Fahr

Why It Works

  • Choosing peaches that are just shy of ripe ensures they retain their shape when warmed in the pan drippings.
  • Setting the chops over a bed of spinach and then adding the pan sauce lightly wilts and dresses the leaves.
  • Seasoning the pan sauce with the zest and juice of a lemon tempers the sweetness of the peaches.

I'm a little obsessed with this dish—granted more so with the peaches than anything else, but that might be because I've loved soft, sweet peaches since I was a kid. I think it was the Del Monte brand of canned peaches in syrup that I would always crack open, pour into a bowl and eat plain, or top with a scoop of vanilla ice cream as a "snack." Now, I've decided to make a similar version for serving over pork chops. Made with fresh summer peaches, this fruit-studded pan sauce lacks the excess sugar and preservatives of the canned peach pairings of my youth, and tastes even better, to boot.

"The hot pan drippings are perfect for warming the peaches and pouring over the chops as a finishing touch, infusing them with flavor and lightly wilting the raw spinach served beneath."

I'm not going to say that I actually licked the plate because my mother would severely disapprove and I'm clearly a grown-up now and wouldn't dare do such things...but I'm also not going to deny it, either. The hot pan drippings are perfect for warming the peaches and pouring over the chops as a finishing touch, infusing them with flavor and lightly wilting the raw spinach served beneath.

I made it with three peaches—more than enough to give each chop its fair share—but they're so delicious that I would definitely make more next time, though you may have to adjust the seasoning accordingly. I like fruit skins; if you're not a fan, wait to remove them after the cooking process, when they'll slip right off.

When buying peaches for this recipe (or for any grilling project), look for ones that are on the firm side, with a slight give. Too ripe and the fruit will completely fall apart over the heat; hard as a baseball and it won't have that requisite sweetness. The same goes for other summer stone fruits like apricots, nectarines or plums, any of which would be a great alternative in this recipe (or try using a combination).

I found that the bed of spinach rounded out the meal to make it nutritionally balanced enough for a complete one-pot dinner, but if you want a little something else, then a side of vegetables like sautéed summer squash, eggplant, or some corn could round out the meal. Or, if you want to avoid the possibility of any plate-licking action happening at your dinner table, a piece of bread to sop up the liquid on the plate might be a good idea.

August 2013

Recipe Facts

Active: 20 mins
Total: 20 mins
Serves: 2 servings

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Ingredients

  • 2 bone-in rib or center-cut chops (4 to 6 ounces each)

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons olive oil

  • 3 peaches, pits removed, cut into 1/4-inch slices (see note)

  • 2 teaspoons zest and 2 tablespoons fresh juice from 1 lemon

  • 1 teaspoon sugar

  • 1/2 teaspoon salt

  • Pinch of dried red chili flakes

  • 2 cups fresh raw baby spinach

  • 1/4 cup fresh basil leaves, roughly chopped

  • 1 tablespoon butter

Directions

  1. Season the pork chops generously with salt and pepper. Heat 1 tablespoon olive oil in a 12-inch skillet over high heat until lightly smoking. Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature registers 145°F (63°C) on an instant read thermometer, about 3 minutes longer. Transfer to a plate and tent with foil. Do not wipe out skillet.

  2. Lower heat to medium low and add the peaches, lemon zest, sugar, salt, and dried chili flakes. Stir gently until the peaches begin to soften but don’t lose their shape, 2 to 3 minutes.

  3. Divide the spinach between two plates and put the pork chops on top. Pour any juices from the plate back into the skillet and add butter and lemon juice. Cook, scraping up any browned bits from the bottom of the pan and swirling pan until butter is melted and incorporated into the sauce. Season to taste with salt and pepper. Stir in half of basil. Divide the peaches between the two plates and then pour the pan juices on top and sprinkle with remaining basil. Serve immediately.

Special Equipment

12-inch skillet, instant-read thermometer

Notes

When buying peaches for this recipe and for grilling, you want to make sure that they aren't overly ripe as they will completely fall apart during the cooking process. You don't want ones that feel like baseballs either, as they will not be sweet enough. Instead, feel for ones that give slightly when squeezed.

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Nutrition Facts (per serving)
527 Calories
33g Fat
29g Carbs
32g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 527
% Daily Value*
Total Fat 33g 42%
Saturated Fat 10g 48%
Cholesterol 110mg 37%
Sodium 868mg 38%
Total Carbohydrate 29g 10%
Dietary Fiber 5g 17%
Total Sugars 24g
Protein 32g
Vitamin C 29mg 146%
Calcium 81mg 6%
Iron 3mg 14%
Potassium 1076mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)