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Delicious Balsamic Peach Pork Chops!

I have become a better cook in recent years, but I am definitely still an amateur by all means. I typically cook things that are in my wheelhouse, like I have a good go-to chili recipe, some good chicken options, I can cook a steak, I have the basics covered.

Now that I have some of these basics, I am trying to expand my cooking prowess and grow my skill-set so I have been venturing into new meat realms like pork chops. Because I am only comfortable with pretty simple recipes I often head to my favorite blog, Half Baked Harvest, to find some quick wins, and let me tell you this Peach Pork Chop recipe is so good and so easy, you'll think you're a pro chef! Also, the peaches give this an ever-so sweet touch that your mouth just loves!!! OMG, okay go make it!

Below you'll find a few of my tips for making this one.

Tip: Read this one through before starting. It's pretty simple, but I bolded the important step of adding your balsamic mixture with 2 minutes remaining to cook and then removing from heat to add your peaches. One other thing, I didn't have the easiest time broiling, but I think that's because I didn't have my oven shelf high enough. Make sure you move that shelf to the top notch before starting. My last tip, we like things with a little kick around here so I tapped a good amount of red pepper flakes over our pork chops, but use sparingly if you don't like a lot of heat.


1. Preheat the broiler to high.

2. Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 3-4 minutes. Reduce the heat to medium and continue cooking for about 8-10 minutes, or until the pork chops are cooked through. 

3. In a small bowl, whisk together the balsamic vinegar, honey, and oregano. During the last 2 minutes of cooking, pour the balsamic sauce over the pork chops. Transfer the skillet to the oven and broil for 4-5 minutes or until the peaches are lightly charred. If the balsamic sauce starts getting too thick, add ¼ cup of water to keep it saucy.

4. Remove from the oven and top with feta, fresh basil, and chili flakes. Serve the pork with the peaches and balsamic sauce from the pan. Enjoy!


2 bone-in pork chops

Kosher salt and black pepper

2 tablespoons extra virgin olive oil

½ cup balsamic vinegar

1 tablespoon honey

1 tablespoon chopped fresh oregano

2 peaches, sliced

6 ounces feta cheese, cubed or crumbled

1/2 cup fresh basil

crushed red pepper flakes

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