Sage-Rubbed Pork Chops with Pickled Peach Relish

Sage-Rubbed Pork Chops with Pickled Peach Relish Recipe
Cedric Angeles
For the sweet-savory peach relish that accompanies these big, juicy pork chops, Amelia O'Reilly says it's important to use firm, ripe fruit that won't get mushy during pickling.


Total time: 2 Hours

Recipe from

Food & Wine

Recipe Time

Active: 35 Minutes
Total: 2 Hours


2 cups white wine vinegar
1 1/2 cups water
1/4 cup sugar
2 tablespoons yellow mustard seeds
1 bay leaf
1 tablespoon whole black peppercorns, plus 1 tablespoon coarsely ground black pepper
Kosher salt
4 (large) ripe-but-firm peaches, pitted and cut into 1/2-inch dice
3 tablespoons extra-virgin olive oil
20 (small) sage leaves, plus 1 tablespoon chopped sage
4 (10 to 12 ounces each) bone-in pork rib chops, 1-inch-thick


In a large saucepan, combine the white wine vinegar with the water, sugar, mustard seeds, bay leaf, 1 tablespoon of whole peppercorns and 2 tablespoons of salt and bring to a boil to dissolve the sugar. Put the diced peaches in a large, heatproof bowl and pour the hot brine over them. Let the peaches stand for 1 hour, then refrigerate them for about 30 minutes, until the peaches are chilled.

Meanwhile, in a small bowl, combine 1 tablespoon of the oil with the chopped sage, coarsely ground pepper and 1 tablespoon plus 1 teaspoon of salt. Rub the mixture all over the chops and let stand for 30 minutes.

Preheat the oven to 400°. In a large ovenproof skillet, heat 1 tablespoon of the oil until shimmering. Add the chops to the skillet and cook over moderately high heat until browned, 3 minutes per side. Transfer the skillet to the oven and roast for 5 minutes, until an instant-read thermometer inserted in the thickest part of the meat nearest the bone registers 145°. Transfer the chops to a plate to rest for 10 minutes.

Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the sage leaves and cook over moderate heat until crisp, about 1 minute per side.

Put a pork chop on each plate. Using a slotted spoon, top each chop with about 1/2 cup of the pickled peaches. Garnish with the fried sage leaves and serve.

Amelia O'Reilly,

Food & Wine

August 2012
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