Corn & Peach Glazed Pork Chops

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 38g protein
• 32g carbs
• 22g fat
• 4g fiber

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Ingredients

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

Instructions

1. 1Pat the pork chops completely dry with paper towels, then season both sides generously with salt, black pepper, and smoked paprika. Let them sit at room temperature for about 10 minutes so the seasoning adheres and the meat cooks more evenly.
2. 2Heat a large heavy skillet (12-inch cast iron works best) over medium-high heat until it is quite hot, about 2 minutes. Add the olive oil and swirl to coat the pan.
3. 3Place the pork chops in the skillet without crowding and sear undisturbed until a deep golden crust forms, about 4 to 5 minutes. Flip and sear the second side another 3 to 4 minutes until the internal temperature reaches 140°F. Transfer chops to a plate and tent loosely with foil; they will finish cooking in residual heat.
4. 4Reduce the heat to medium. In the same skillet, add the minced shallot and cook, stirring, until softened and fragrant, about 1 minute. Stir in the garlic and cook just until aromatic, 30 seconds more.
5. 5Add the diced peaches and fresh corn kernels to the skillet. Cook, stirring occasionally, until the peaches begin to soften and release juices and the corn brightens and lightly chars in spots, about 3 to 4 minutes.
6. 6Pour in the apple cider vinegar to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the honey, Dijon mustard, soy sauce, thyme, and red pepper flakes.
7. 7Simmer the glaze mixture until it thickens slightly and coats the back of a spoon, about 2 to 3 minutes. Swirl in the butter until melted and glossy, then taste and adjust seasoning with a pinch more salt if needed.
8. 8Return the pork chops and any accumulated juices to the skillet, spooning the peach-corn glaze generously over each chop. Warm everything together for 1 to 2 minutes so the chops pick up the glaze and reach about 145°F inside.
9. 9Remove from heat, scatter chopped parsley over the top, and rest 2 minutes before serving. Plate each chop with a generous spoonful of the warm peach-corn glaze and pan juices.
10. 10Serve immediately while the glaze is sticky and bright—perfect with a simple green salad or crusty bread to catch every drop.