Peach-Smothered Pork Chops

• Details
• Ingredients
• Directions
• Additional Resources

A recipe by Julia Moskin (adapted from “Today We Are Cooking…” by Tini Younger (Clarkson Potter, 2026)) from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.

§Details

• ⏲️ Prep time: 15 minutes
• 🍳 Cook time: 35 minutes
• ⏱️ Total time: 50 minutes
• 🍽️ Servings: 4

§Ingredients

• 4 fresh ripe peaches (about 1½ pounds total), or use frozen sliced peaches or apples (see Tip)
• Ice
• 1 (2-inch) piece fresh ginger, peeled
• ¼ cup all-purpose flour
• 1½ teaspoons kosher salt (such as Diamond Crystal)
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika
• 4 bone-in loin (or center-cut) pork chops (about 1 inch thick)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 large shallots, thinly sliced
• 3 garlic cloves, finely grated
• ¾ cup homemade chicken stock (or store-bought)
• 2 tablespoons packed light brown sugar
• 1 tablespoon apple cider vinegar
• 2 sprigs fresh rosemary

§Directions

1. Peel the peaches: Cut a small x in the bottom (the non-stem side) of each peach. Bring a pot of water to a boil and fill a bowl with ice and water. Add the peaches to the boiling water and cook until the skin starts to peel back from the flesh, 1 to 2 minutes. Using a slotted spoon, transfer the peaches to the ice bath and let them cool for 2 minutes. Remove the peaches and peel. Cut the peaches into quarters and place in a small bowl. Discard the pits.
2. Thinly slice the ginger, then stack a couple of the slices and cut into thin strips like matchsticks. Repeat with the remaining slices. Set aside.
3. In a shallow bowl or dish, stir together the flour, salt, chili powder, garlic powder, black pepper and smoked paprika. Press the pork chops into the seasoning to coat all over, then place them on a plate or baking sheet.
4. In a large skillet over high heat, add the olive oil and heat until it shimmers. Add the seasoned chops and cook until golden brown on both sides, about 3 minutes per side. (They won’t be cooked all the way through yet.) Using tongs, hold each piece on its side to render and brown the fat cap. Transfer the browned pork chops to a clean plate.
5. To the same pan, add the butter and cook over medium heat until it melts. Add the peaches and cook, stirring occasionally, until they begin to caramelize, 3 to 5 minutes. Remove four of the nicest pieces and set them aside for garnish. To the pan, add the shallots, garlic and ginger. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes.
6. Stir in the chicken stock, brown sugar and vinegar and bring to a boil, scraping up any browned bits from the bottom of the pan. Return the pork chops to the pan, snuggling them in as much as you can, along with the rosemary sprigs. Return the liquid to a boil.
7. Cover and reduce the heat to medium. Simmer until the pork chops are cooked through (an instant-read thermometer inserted in the thickest part of the meat next to the bone should read about 140 degrees), mashing some peaches into the liquid as it cooks to help thicken the juices, 4 to 6 minutes.
8. Serve from the pan, topped with the pretty sautéed peaches you set aside. If you prefer to plate the chops, top each one with a couple spoonfuls of sauce and a peach quarter.

§Additional Resources

The original recipe at cooking.nytimes.com

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