Pork Chops With Fresh Peaches and Basil Recipe

By
Yasmin Fahr
Yasmin Fahr: Contributing Writer at Serious Eats
Yasmin Fahr
Yasmin Fahr is a food writer, recipe developer and author of the cookbook Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin.
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Updated Sep. 11, 2020
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Pan-seared pork chops served with spinach and a rich, sweet peach sauce make up this simple, seasonal one-pot meal. Yasmin Fahr

Note: 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 ones that feel like baseballs, instead feel for ones with a slight give and are tender to the touch so they maintain their sweetness.

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

  • 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 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.

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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.)

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