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Pork Chops and Peaches

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 5

Ingredients

  • 5 boneless pork chops 1/2-inch thick
  • 1 ½ teaspoon pork rub
  • 2 tablespoons canola oil
  • 1 can 15 ounces sliced peaches
  • 1/4 cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons white balsamic vinegar dressing
  • Garnish with flat leaf parsley optional.

Instructions

  1. Rinse and pat dry pork chops; sprinkle both sides with rub.
  2. Add white balsamic vinegar dressing to a gallon size storage bag and place pork chops inside the bag and massage thoroughly to ensure they are evenly coated. Place bag in the fridge and marinate for 1 hour.
  3. Heat oil in cast iron grill skillet (or skillet/frying pan of choice) on medium heat. Add pork chops; cook 6-8 minutes on each side or until desired doneness. Do NOT move chops around in the pan if you desire grill marks. Remove from skillet, set aside and keep warm.
  4. Drain peaches, reserving 1/4 cup of the juice. Stir juice, brown sugar and ACV into skillet. Bring to boil. Reduce heat to low. Add peaches; simmer 2 minutes. Spoon over pork chops to serve and garnish with parsley.