We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Seared Pork Chops with Sautéed Peaches & Rosemary-Infused Honey
Autumn 2013
Purchase peaches that are not overly ripe so that they will hold their shape and not become too soft when cooked.
Serves 4
½ cup (125 mL) honey
1 tbsp (15 mL) rosemary leaves, coarsely chopped
1 tbsp (15 mL) unsalted butter
2 cups (500 mL) peaches, about 2 peaches, sliced thinly
½ tsp (2 mL) brown sugar
½ tsp (2 mL) lemon juice
1 tbsp (15 mL) olive oil
4 thick-cut pork loin chops, bone-in, about 2 inches (5 cm) thick
Salt and freshly ground pepper to taste
1 Preheat oven to 300°F (150°C).
2 In a small bowl, microwave the honey until quite warm, about 40 seconds. Do not let boil. Stir in rosemary and set aside for at least 1 hour and no longer than 2 hours. Strain, add a few new leaves for garnish and set aside until ready to use.
3 In a medium sauté pan, heat butter over medium until lightly browned. Add peach slices, brown sugar and lemon juice. Cook until softened, but not until mushy, about 5 to 6 minutes depending on ripeness. Set aside.
4 In a large ovenproof pan, heat oil over medium-high, season chops generously with salt and pepper and sear until well browned, about 4 to 5 minutes on each side. Place in preheated oven and cook until internal temperature reaches 160°F (70°C).
5 When finished, top with warm peaches and drizzle with honey. If honey is too thick to drizzle, pop into microwave for a few seconds.
Serves 4
