Corn & Peach Glazed Pork Chops

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 4 bone-in pork chops (about 1-inch thick)
• 3 medium fresh peaches
• 2 cups fresh corn kernels (from about 3 ears)
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves
• 2 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh parsley

Instructions

1. 1Pat the pork chops dry with paper towels and season both sides generously with salt and black pepper. Let them sit at room temperature for about 15 minutes while you prep the fruit and corn.
2. 2Pit and dice two of the peaches into small chunks; slice the third peach into thin wedges and set the wedges aside for finishing. Cut the kernels from the corn cobs if you have not already.
3. 3Heat a large cast-iron skillet or heavy pan over medium-high heat and add the olive oil. When the oil shimmers, sear the pork chops without moving them until a deep golden crust forms, about 4 to 5 minutes.
4. 4Flip the chops and cook the second side another 3 to 4 minutes until nearly cooked through (internal temperature around 140°F). Transfer the chops to a plate and tent loosely with foil.
5. 5Reduce heat to medium and add the butter to the same skillet. Stir in the minced garlic and red pepper flakes and cook just until fragrant, about 30 seconds.
6. 6Add the diced peaches and corn kernels to the skillet. Cook, stirring occasionally, until the peaches begin to soften and the corn picks up a little color, about 3 to 4 minutes.
7. 7Stir in the honey, apple cider vinegar, Dijon mustard, and thyme. Simmer the mixture until it thickens into a glossy glaze that coats the fruit and corn, about 2 to 3 minutes. Taste and adjust salt if needed.
8. 8Return the pork chops and any resting juices to the skillet, spooning the peach-corn glaze over the tops. Nestle the reserved peach wedges the chops and warm everything together for 1 to 2 minutes until the chops reach 145°F.
9. 9Remove from heat, scatter chopped parsley over the skillet, and rest 2 minutes so the juices settle. Serve each chop with a generous spoonful of the warm peach-corn glaze and pan juices.