My obsession with peaches continues this summer, with a rich balsamic pork chop recipe covered in peaches and melted gorgonzola. This bone in pork chop recipe is easy enough for a weeknight, but fancy enough for company.
Bone in pork chops used to really intimidate me. I was always scared I'd end up with undercooked meat near the bone, but overcooked everywhere else. And truth be told ... sometimes I did!
But I finally realized that the key to being able to follow a bone-in pork chop recipe is to pay attention to the thickness of your chops.
When shopping for bone-in pork for this recipe, you have GOT to make sure you get those 1" chops. Otherwise you might end up with overcooked or undercooked meat!
Due to its low fat content, pork really is SO susceptible to turning into a piece of shoe leather as soon as it's just a little overcooked.
But don't worry! Just get 1" chops and these will turn out perfectly for you! And if you can't find just the right size, as happened to us one night when I was recipe testing some variations on this dish, the delicious sauce will still save you and make for a delicious, if not chewy, meal.
If you like this peach pork chop recipe, you might also love:
Balsamic Pork Chops with Peaches and Gorgonzola
- 2 Tablespoons Olive Oil
- 3 Bone-in Pork Chops 1" thick
- 1/2 Tablespoon Black Pepper ground
- 1/2 teaspoon Salt
- 1/2 cup Balsamic Vinegar
- 2 Tablespoons Honey
- 1 Tablespoon Thyme fresh
- 2 Peaches slightly underripe. pits removed, each peach cut into 8 wedges
- 1/3 cup Gorgonzola crumbled
- In a large oven-proof skillet over medium high heat, add the olive oil and let it warm up.
- In a medium bowl, whisk together the Balsamic Vinegar, Honey, Thyme. Add the peaches, toss to coat, and set aside.
- Pat the pork chops dry, and cover them in the Salt and Pepper.
- Add the pork chops to the hot oil in the pan, and cook for 6 minutes on one side without moving the chops around, then flip them.
- Add the peach / vinegar / honey / thyme mixture to the hot pan over the pork chops. Cook for 3 minutes.
- Remove the pork chops from the pan and set them aside on a clean plate, leaving the peach vinegar mixture in the pan.
- Turn the heat up to high. Cook for 8 - 10 minutes, until the peaches are soft and the sauce has reduced.
- Place the pork chops back into the hot pan. Spoon the peaches and sauce on top of the chops. Scatter the gorgonzola on top of the peaches and pork chops. Broil on High for 3 - 5 minutes, or until the gorgonzola has melted.