Juicy summer peaches with savory pork highlighted with Rosemary and Thyme and drizzled with a balsamic reduction glaze.
The Best part?
All on one pan. Oh yeah!!
- Two boneless pork chops about 3/4 - 1 inch thick
- 1 large or 2 medium shallots sliced 1/2 inch thick
- 2 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 teaspoon kosher salt plus more as needed
- 1 teaspoon freshly ground black pepper plus more as needed
- 1 tablespoon fresh rosemary pulled from the stem. Use 1 tsp dried if this is all you have.
- 1 tablespoon fresh thyme pulled from the stem. Use 1 tsp dried if this is all you have
- 2 medium peaches or nectarines about 12 oz, pitted and cut into thick wedges
- Balsamic glaze optional - make your own with just two ingredients. The store-bought is full of crap.
- Preheat the oven to 475°F (250°C). Adjust the oven rack to the upper position. Line a rimmed baking sheet with heavy-duty aluminum foil.
- Arrange the pork chops and shallots on the baking sheet, keeping the pork chops on one side to leave space for adding the peaches later.
- Drizzle with 2 tablespoons of olive oil.
- Massage with hands or toss with a spatula so everything is coated with oil
- Sprinkle with salt, pepper, rosemary, and thyme.
- Roast for 5 minutes.
- Meanwhile, in a large bowl or ziplock bag, toss the peaches with the remaining 1 teaspoon olive oil and sprinkle with a generous pinch each salt and pepper.
- Remove the baking sheet from the oven. Set the oven to broil.
- Flip the chops and add the peaches to the cleared space on the baking sheet.
- Slide the baking sheet back in the oven and roast until everything is lightly charred and the chops are just cooked through 5 to 8 minutes.
- Divide the chops and peaches among plates, drizzle with balsamic glaze, if desired.