Double Cut Pork Chops with Peach Sauce

When cooking double cut chops, searing them on the stove and finishing them in the oven gives you a lovely, savory brown crust and moist, tender meat. (Thick chops cannot be cooked entirely on the stove, or they will burn on the outside by the time the inside is cooked).

Servings: 4-6

Ingredients

  • Pork Chops
  • 3 tablespoons extra virgin olive oil, divided
  • 1 tablespoon soy sauce
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dry mustard
  • 4 sprigs fresh thyme
  • 4 (1 1/2-inch thick) bone-in center cut pork chops, about 4 pounds
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Sauce
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and chopped
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3 (about 1 1/2 pounds) large peaches, peeled, pitted and chopped
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt

Directions

  1. Combine 2 tablespoons of the oil, soy sauce, coriander, garlic powder, smoked paprika, dry mustard and thyme sprigs in a bowl. Add the pork chops and turn to coat. Let stand at room temperature for 30 minutes or up to 24 hours in the refrigerator.
  2. Meanwhile, make the sauce. Heat the oil in a medium Farberware skillet over medium heat. Add the onion, garlic and jalapeño pepper; cook, stirring occasionally, until translucent, about 5-6 minutes. Stir in the cinnamon and allspice and cook 30 seconds. Add the peaches and sugar and cook until very soft, 9-11 minutes. Transfer to the bowl of a food processor; add the vinegar and salt and process until smooth.
  3. Preheat the oven to 400°F.
  4. Heat the remaining 1 tablespoon oil in a Farberware grill pan over medium-high heat. Season the pork chops with the salt and pepper. Add chops to the pan and cook until well marked and lightly browned, 4 minutes, turn the chops over and cook 3 minutes longer. Transfer the pan to the oven and cook until an instant-read thermometer inserted into the center of the chop, without touching the bone, registers 145°F, about 14-15 minutes. Let rest 3 minutes before slicing.


Recipe Note:
Make the ketchup with fresh in-season peaches when you can—and frozen peach slices the rest of the year.