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Pork Chops with Agrodolce Peaches

Total time 30 mins
Yield Serves 4
Even imperfect peaches taste wonderful when cooked in honey and vinegar, creating an Italian sauce called agrodolce ("sour-sweet"). Serve with arugula-feta salad.


  • 4 bone-in center-cut pork chops (about 2 lbs. total)
  • About 1 tsp. kosher salt
  • About 1/2 tsp. pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large shallot, minced
  • 2 tablespoons raisins
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 2 ripe peaches, peeled and chopped
  • 1 garlic clove, smashed
  • 1 tablespoon butter
  • 1 tablespoon chopped fresh thyme leaves

Nutrition Information

  • calories 461
  • caloriesfromfat 42 %
  • protein 51 g
  • fat 22 g
  • satfat 5.7 g
  • carbohydrate 14 g
  • fiber 1.6 g
  • sodium 529 mg
  • cholesterol 164 mg

How to Make It

  1. Preheat oven to 400°. Season chops with 1 tsp. salt and 1/2 tsp. pepper. Heat 2 tbsp. oil in a 12-in. heavy frying pan over high heat (a cast-iron pan ensures an especially good sear). Add chops and cook until golden brown on one side, about 4 minutes. Turn over, then put pan in oven to roast until pork is no longer pink in the center, about 8 minutes more.

  2. Heat remaining 1 tbsp. oil in a medium frying pan over medium heat. Add shallot and cook until softened, about 4 minutes. Add raisins, vinegars, honey, and peaches and cook, stirring, until peaches begin to release their juices, about 5 minutes. Season to taste with salt and pepper.

  3. Remove pork chops from oven. Add garlic, butter, and thyme to hot pan, basting pork with melting butter. Serve pork chops with pan juices and peaches.