I know I am constantly claiming new favorites, but this…this is something extra special.
Welcome back to another episode of “Turning Pork into Candy.”
Oh, and be sure to check out our last episode.
My tiny garden is seemingly unaware of their caretaker’s lack of talent or colorblind when it comes to thumbs, because my little garden boxes are brimming with lush green things that smell divine and taste even better.
This means that I am suddenly finding myself in the blissful predicament of having to find new uses for my forever herb crush - Basil.
If you are 14 you have celebrity crushes; if you’re a twenty-something foodie, you have herb crushes.
I will never be mad at an abundance of basil, and typically, I would not have to spend one ounce of creativity finding a good use, but here’s the thing, Mr. Pedantic isn’t quite as fanatical about bruschetta and caprese as I am, so I’ve been pulling out my notebook and dreaming up fresh uses.
This recipe is not the first I have created this year, but is without a doubt my favorite. I want to eat these pork chops every single day forever and ever.
Or, at least until next month, when I have a completely new favorite.
It might sound a bit odd to put peach jam on pork chops, but the combination is truly incredible. I used a Peach Bellini jam from Trader Joe’s but you could use any peach jam you like.
To balance out the sweetness, I also added a bit of vinegar and white wine. The acid cuts through the sweetness to bring balance and prevent the chops from becoming cloying.
The pork renderings, garlic, and onion combine with our jam, white wine, and vinegar to create the most succulent chutney-like glaze that will not only glaze our pork chops, but is pretty fantastic spooned over roasted potatoes too.
After the pork chops have been seared, the pan deglazed, and the glaze and fresh peaches have simmered to perfection, a generous handful of torn basil is tossed in.
The bold, savory herbs compliment the sweet, caramel notes of the peaches marvelously - making this hearty dish feel fresh and summery.
I served this dish alongside roasted potatoes but you could also serve it with rice or even farro!
Another weeknight favorite in the books!
FRESH PEACH & BASIL PORK CHOPS
2 thick-cut, bone-in pork chops
2 tablespoons unsalted butter
3 cloves garlic, minced
1 medium sweet onion, sliced
1/2 cup Sauvignon Blanc
1/2 cup peach jam
2 tablespoons white wine vinegar
2 medium peaches, pitted and halved
1/2 cup fresh basil, roughly torn
freshly ground black pepper
Season the pork chops on both sides with salt and pepper.
Place butter in a cast iron skillet and set over medium high heat. Once the butter has melted and is popping, add the pork chops and sear well on both sides. Cook the chops until they reach 140-145 degrees F. Depending on the thickness of your chops, this should take about 5 minutes on each side.
Remove the pork chops from the pan and set aside for now. Reduce heat to medium and add garlic, onion, and 1/2 teaspoon kosher salt to the pan and cook, stirring often until the onions are deep brown and caramelized. This should take roughly 5-7 minutes.
Deglaze the pan with Sauvignon Blanc, using a wooden spoon to scrape up any bits of flavor from the bottom of the pan. Simmer for 2 minutes, then stir in peach jam and vinegar.
Add the peaches to the pan cut-side-down, and simmer for 5 minutes; until the peaches have just begun to soften.
Return the pork chops to the pan and simmer for 5 more minutes; until the internal temperature reaches 155-160 degrees F.
Just before serving, sprinkle the pan with fresh basil. Serve immediately, along with roasted potatoes, if desired.