Cowboy cut pork chops seared to perfection in a sweet peach sauce with just enough spice to keep things interesting. A showstopper for date nights in, or you can slice the chops to feed up to four.
2 1-inch thick bone-in pork chops
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
2 Tablespoons extra virgin olive oil, divided
2 large ripe peaches, cut into wedges (about 2 cups)
3 Tablespoons brown sugar
1/8 teaspoon red pepper flakes
1/2 cup orange juice
1 teaspoon soy sauce
1 Tablespoon ginger paste
1/4 cup dry white wine such as sauvignon blanc (use more orange juice or water and a splash of white balsamic vinegar as a substitute)
2 Tablespoons chopped fresh sage
Optional: Serve over brown rice
9–10 inch oven-proof pan, preferably stainless steel or ceramic coating*
Preheat the oven to 400º F and heat an oven-proof skillet for 5 minutes.
Meanwhile, pat the pork chops dry with paper towels, season with salt and pepper, then brush them with the olive oil.
Heat a burner on the stove to medium heat and carefully place the hot skillet on it. Sear the pork chops for 3 minutes on one side.
Turn the chops over and return the pan to the oven immediately. Bake for 6-7 minutes, or until the chops have a golden-brown sear and register 140º F. Set the chops aside on a cutting board to rest.
Put the pan back on the stove over medium heat and add the olive oil, then the peaches. Sear them until they’re blistered, about 3-4 minutes.
Add in the brown sugar, ginger, red pepper flakes and orange juice and bring to a simmer. Cook, stirring occasionally to make sure nothing sticks, for about 3 minutes.
Add the white wine and sage and simmer until the sauce is thick enough to coat the back of a spoon, 3-5 more minutes. Remove from heat.
Clear a space in the middle and return the pork chops to the pan. Spoon the sauce over the meat.
Serve immediately with brown rice and enjoy!
* The reason I suggest stainless steel or ceramic coating is because though regular cast iron is amazing for putting a good crust on meat, it can change the color of your peach sauce. If you don’t care about that, neither do I! I also tend to avoid non-stick altogether so bad stuff doesn’t leech into my food, particularly with saucy things.