Pork chops with end of summer nectarines & a tangy mustard sauce. This simple dish is too good to be true, especially when it comes together so easily.
I cannot tell you how much I love this recipe. It’s one of those things I quickly made for dinner one night since my counter was overflowing with nectarines from the farmer’s market, and I honestly wasn’t intending on sharing it.
But… it turned out so incredibly well that I couldn’t resist.
I mean, perfectly seared, juicy bone-in pork chops topped with a sweet, irresistibly syrupy and slightly tangy mustard sauce bursting with plump summer nectarines?!
- 4 bone-in pork chops
- kosher salt
- freshly cracked black pepper
- neutral-flavored oil (my preference is safflower oil)
- 1 shallot, thinly sliced
- 4 nectarines, sliced into wedges
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 2 tbsp whole grain mustard
- ¼ cup + 2 tbsp water
- 1 tbsp butter
- 1. Preheat the oven to 350F. Let the pork chops sit at room temperature for 20 minutes. Pat them dry and season them on both sides with a generous amount of salt and freshly cracked black pepper.
- 2. Heat a large, heavy-bottom sauté pan or cast-iron skillet over medium-high heat. When the pan is hot, add enough oil to lightly coat the bottom of the pan. When the oil is hot, place the pork chops into the pan.
- 3. Sear on one side for a few minutes until golden brown and crisp (do not check the bottom for at least 2 minutes or else the meat will stick).
- 4. Once there’s a good crust on the meat, flip the pork chops over.
- 5. Add the shallots and nectarines to the pan, distributing them between the pork chops. Transfer the pan to the oven and cook for about 8 minutes for medium pork. Cook longer if you like your pork more done.
- 6. Remove the pan from the oven and transfer the pork chops to a plate. Cover them with foil.
- 7. Meanwhile, place the pan (with the shallots and nectarines still in it) back over medium heat on the stove.
- 8. Stir in the vinegar, honey, mustard, and water. Bring the mixture to a boil and then reduce the heat to low. Let the sauce simmer until the water has evaporated and it’s nice and syrupy, just a few minutes. Turn off the heat, and stir in the butter.
- 9. Serve the pork chops with the nectarines and mustard sauce spooned right over top.
- If you can't spaciously fit the pork chops into one pan, split them up and use two. You don't want to overcrowd them or else they will steam and become somewhat soggy. Simply divide the shallots and nectarines as well. Then, when it's time to make the sauce, remove the pork chops and consolidate the shallots and nectarines into one pan before proceeding.
These pork chops would be so perfect with these roasted potatoes & sweet pepper mostarda.