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

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30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

461 calories; calories from fat 42%; protein 51g; fat 22g; saturated fat 5.7g; carbohydrates 14g; fiber 1.6g; sodium 529mg; cholesterol 164mg.