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Flavorful Peach Basil Glazed Pork Chops with Easy Arugula Salad

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A quick and easy recipe featuring juicy bone-in pork chops glazed with a sweet and herbal peach basil sauce, served alongside a fresh peppery arugula salad with lemon vinaigrette.

Ingredients

Scale
  • 4 bone-in pork chops (about 1-inch thick, 6–8 oz each)
  • 2 ripe peaches, peeled and pitted, then pureed or finely chopped
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 4 cups fresh arugula (about 4 oz)
  • 1/4 cup toasted almonds or walnuts
  • 1/4 cup shaved Parmesan cheese (optional)
  • Juice of half a lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper

Instructions

  1. Prepare the Peach Basil Glaze: In a blender or food processor, combine peeled, pitted peaches, chopped basil, honey, apple cider vinegar, and minced garlic. Blend until smooth. Set aside.
  2. Season the Pork Chops: Pat pork chops dry with paper towels. Season generously with salt, black pepper, and smoked paprika on both sides.
  3. Heat the Skillet: Place skillet over medium-high heat and add olive oil. Warm until shimmering but not smoking, about 2-3 minutes.
  4. Sear the Pork Chops: Lay pork chops in hot skillet without crowding. Cook 4-5 minutes per side until golden brown, flipping gently with tongs.
  5. Add the Glaze: Lower heat to medium-low. Pour peach basil glaze over pork chops, spooning over top as it simmers. Cook 3-4 minutes per side, turning to coat well until glaze thickens and sticks to meat.
  6. Check Doneness: Pork chops should reach internal temperature of 145°F (63°C). Use meat thermometer or cut into thickest chop to check juices run clear with slight pink center.
  7. Rest the Meat: Transfer pork chops to plate, tent loosely with foil, and rest for 5 minutes to redistribute juices.
  8. Prepare the Arugula Salad: Toss arugula with toasted nuts, shaved Parmesan, lemon juice, olive oil, salt, and pepper in a bowl. Toss lightly to combine without wilting greens.
  9. Serve: Plate pork chops with a drizzle of leftover glaze and serve alongside the fresh arugula salad.

Notes

If glaze gets too thick or sticky, add a splash of water or broth to loosen. Resting the meat after cooking helps juices redistribute for tender bites. Avoid overcrowding the pan to ensure a good sear. Fresh peaches are best; if unavailable, use nectarines or high-quality peach preserves. For dairy-free salad, omit Parmesan or substitute with toasted pine nuts. The recipe can be grilled as an alternative cooking method.

Nutrition

Keywords: peach glazed pork chops, basil glaze, arugula salad, summer recipe, quick dinner, pork chops recipe, fruit and pork, easy weeknight meal

Find it online: https://freshforkful.com/flavorful-peach-basil-glazed-pork-chops-recipe-with-easy-arugula-salad/