Inspired by author and chef Melissa Clark’s wonderful book, Dinner: Changing the Game: A Cookbook, and maybe by a tiny bit of overexposure to our kitchen these last few months, we decided to chart a simple course for everyday meals this summer. Sheet pan dinners to get us through the weekdays. Fresh ingredients. Loads of flavor. One pan. From oven to plate… simply delicious!
Try this straightforward recipe for roasted pork chops and sweet peaches topped with a delicious balsamic and orange juice dressing. Just season, roast, and enjoy!
Pork Chops and Peaches Recipe
1/2 cup white balsamic
1/2 tsp garam masala
1 tbsp brown sugar
1/2 tsp smoked paprika
2 tbsp orange juice
1/2 cup olive oil
1-inch thick pork chops
Sprigs of thyme
Sliced red onion
- First, make the dressing: Heat ½ cup white balsamic in a saucepan with ½ tsp. garam masala, ½ tsp smoked paprika, 1 tbsp brown sugar and 2 tbsp orange juice. Remove from heat when it begins to boil. Let cool. While still warm, whisk in ½ cup olive oil.
- Rub 1-inch thick pork chops with olive oil, and dust generously with kosher salt and black pepper. Rub again.
- Sear pork chops on both sides under the broiler before adding peaches and sprigs of thyme. Then roast at 450 degrees for 12 to 15 minutes.
- After chops and peaches have roasted for 10 minutes, add very thinly sliced red onion to the pan and finish cooking.
- Drizzle chops lightly with dressing before serving — salt and pepper to taste.
We gratefully acknowledge the wonderful author and chef Melissa Clark, who set us on this flavorful path! Please order her very helpful and delicious book: Dinner: Changing the Game: A Cook Book.
Story by Keith Recker / Photography and Styling by Erin Kelly / Recipes Inspired by Melissa Clark
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