Seared Pork With Peach Chutney Recipe
Prep Time:
10 minutes
Cook Time:
1 hour
Servings:
4 Servings
Ingredients
  • 1 pound firm peaches (3–4 peaches)
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • 1 teaspoon minced ginger
  • 1 shallot, chopped
  • 1 Thai chili, sliced
  • 4 thin-cut pork chops
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • Arugula, for serving
Directions
  1. Peel the skins off of the peaches with a vegetable peeler, then dice the peaches. Set aside.
  2. In a heavy-bottomed pot or skillet over medium heat, dissolve the brown sugar into the apple cider vinegar. Add the ginger, shallot, and chili pepper and cook until softened, about 5 minutes.
  3. Add the peaches and turn the heat to low. Cook until jammy, about 45–50 minutes. If the peaches start sticking or burning, add a splash of water or a pat of butter to the skillet.
  4. Remove the chutney from the pot, keeping any juices in the skillet. Coated the bottom of the skillet with a thin layer of oil, then turn the heat to medium.
  5. Season the pork chops on both sides with salt and pepper, then add the pork to the hot skillet. Sear on either side until browned on the edges, about 1–2 minutes per side.
  6. Add a few spoonfuls of chutney to the skillet and turn the heat to medium-low. Simmer the pork until golden brown and cooked through, flipping once, about 3–4 minutes longer.
  7. Add pork chops to a plate with arugula. Spoon remaining chutney on top to serve.