Pan- Seared Pork Chops with Drunken Peaches

Categories: Pork-main dish

Ingredients

• 1 lb. pork chops, well trimmed
• Kosher salt and ground black pepper
• 1 to 2 Tbsp. olive oil
• 1 Tbsp. butter
• 1 large red onion, sliced
• 1/2 tsp. dried thyme
• 1/4 cup bourbon or other whiskey
• 1/2 (16 oz.) bag frozen peaches, partially
• thawed and roughly chopped
• 1 Tbsp. brown sugar, optional

Directions

1. Heat oven to 375 degrees.
2. Season pork on both sides with slat and pepper.
3. In a large, oven- safe skillet ( we used cast iron) over medium-high, heat enough olive oil to coat until hot, but not smoking.

4. Add pork and cook 3 to 4 minutes or until browned, about 4 minutes. Transfer pork to a plate.

5. Add butter to skillet and heat until foamy. Add onion and thyme and cook, stirring frequently until onions are tender. Add the bourbon and peaches and bring to a boil. Stir in the brown sugar, if using, and cook, stirring frequently, until most of the alcohol has evaporated, 2 to 3 minutes. Return pork to skillet. Transfer skillet to oven and cook 8 minutes until pork reaches an internal temperature of 145 to 150 degrees. let rest 5 minutes before serving.

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