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Pork Loin Chops with Sautéed Peaches

385 A Pork Loin Chops Sauteed Peaches.jpg
385 A Pork Loin Chops Sauteed Peaches.jpg

Pork Loin Chops with Sautéed Peaches

1.00

Thin pork loin chops make for an excellent weeknight dinner because they cook in under 15 minutes and are so juicy, you would think they were marinating all day! Serve them with sautéed sweet peaches and not only do they look delicious, they are delicious!

Yield: 2 servings

Oven: N/A

Preparation time: 15 minutes

Cook Time: 20 minutes

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2 tablespoons vegetable oil

kosher salt, as desired,

freshly ground black pepper, as desired

4 boneless pork loin chops (1 1/2 – 2 pounds), 1/2-inch thick

1/3 cup sweet white wine, like Riesling

1 small shallot, thinly sliced

2 peaches, unpeeled, pitted, cut into wedges 1/4-inch thick

1/2 cup chicken or vegetable stock, as needed

Method:

1.   Generously oil, salt and pepper each pork loin on both sides.

2.   In a large dry skillet over medium – high heat, allow to heat until hot approximately 1 – 2 minutes – See kitchen note.

3.   Add prepared pork loins being careful to not overcrowd or overlap. Cook the first side on medium – high heat until golden brown in color, approximately 5 – 8 minutes. Flip and cook the second side until cooked through (internal temperature of 145ºF), approximately 4 – 6 additional minutes.

4.   Remove from pan and cover with foil to rest, approximately 5 minutes.

5.   Meanwhile, return the same pan with the drippings to the stovetop. Off heat, add wine and return to medium heat. Use a wooden spoon to scrape up any bits from the bottom of the pan while allowing wine to reduce by 1/3.

6.   Add shallots and cook until soft, approximately 2 minutes. Add peaches and cook while gently stirring until soft and juicy, approximately 4 – 5 minutes. NOTE: If the pan is too dry, add stock as needed starting with 1/4 cup.

7.   Once the peaches are cooked, spoon peach and shallot mixture over each pork loin chop and serve while hot.

 

Kitchen Note: Consider adding fresh herbs like thyme or rosemary to the pan with the peaches right before serving.