Chuletas de Cerdo con Melocotones

Ingredientes

• 4 fresh peaches, skin-on (ripe but slightly firm)
• 2 tablespoons light brown sugar
• 2 tablespoons balsamic vinegar
• 4 boneless pork chops (about 3/4 inch thick)
• Olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper
• 3 tablespoons unsalted butter, divided
• 1/3 cup chicken broth (plus more as needed)
• 3 sprigs fresh thyme and rosemary
• Balsamic glaze for serving (store-bought glaze is great)

Preparación

1. 1

   Slice the peaches and remove the pit. Then, in a bowl, toss with brown sugar and balsamic vinegar (not the glaze). Set aside.

2. 2

   Season pork chops with a few drizzles of olive oil, garlic powder, Italian seasoning, Kosher salt (about ½ teaspoon per pork chop), and ground black pepper.

3. 3

   In a skillet, add a few drizzles of olive oil over medium heat. Once the skillet is hot, cook the pork chops about 5 minutes per side. See notes for internal temperatures. Transfer to a plate and set aside.

4. 4

   Wipe the skillet clean. Then, melt 2 tablespoon of the butter and then add the peaches. Sauté until slightly caramelized. Then, add the chicken broth along with the thyme and rosemary sprigs. Simmer over low heat for a few minutes until the sauce is caramelized slightly thickened. Season with salt and pepper to taste.

5. 5

   Turn off the heat. Then, immediately add the remaining 1 tablespoon of butter and stir until melted. This will help thicken the sauce and make it glossy. Note: It's important to add the butter after the heat is off, otherwise it will liquify and not thicken the sauce.

6. 6

   Return the seared pork chops to the pan, and spoon some of the sauce and peaches over. To serve, drizzle with balsamic glaze (not vinegar) on top.