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Ingredients

4 boneless thick-cut pork chops

1/2 tsp. salt

1/2 tsp. ground pepper

2 Tbsp. olive oil

1 Tbsp. butter

3 ripe peaches (sliced)

2 Tbsp. brown sugar

1 tsp. fresh thyme

1/2 c. chicken stock

Balsamic glaze (to serve)

Preparation

Dry the pork chops well with paper towels then season both sides with salt and pepper. Heat olive oil in pan over medium-high heat. Add pork chops and sear for 5 minutes, until golden brown. Flip chops over and continue to cook until they reach an internal temperature of 145°F. Lower temperature as needed if they start to brown too quickly. Remove pork chops from pan. While pork chops are cooking, slice peaches into a large bowl and toss with brown sugar. Wipe pork chop pan clean with paper towels then add butter. When it melts, add peaches and let them cook for 2-3 minutes, until they smell sweet. Mix in chicken stock and thyme and let simmer for 3-4 minutes, until liquid reduces by half. Nestle pork chops and any juices into pan then serve drizzled with balsamic glaze.

PEACH PORK CHOPS originally posted on by Elegant Island Living magazine.

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