Pork Chops with Fresh Peaches and Basil

Pork Chops with Fresh Peaches and Basil
Recipe Date:
September 2, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 2 bone-in rib or center-cut pork chops (4 to 6 ounces each)
  • kosher salt and freshly ground pepper
  • 2 tbsps olive oil
  • 3 peaches, pits removed and cut into 1/4 inch slices
  • 2 tsps zest from 1 lemon
  • 2 tbsps freshly squeezed lemon juice
  • 1 tsp sugar
  • 1/2 tsp salt
  • pinch of dried red chili flakes
  • 2 cups fresh raw baby spinach
  • 1/4 cup fresh basil, roughly chopped
  • 1 tbsp butter

Tasting notes: Pork and Pinot are a classic combination. We love how the peach and basil highlight the fruit elements of the 2014 Choate Pinot and the spinach compliments the earthiness.

Serena's tips: You can make the sauce in advance and rewarm it when you serve the dish. Make sure the peaches are not overly ripe or they will fall apart.


  • Website link
  • Website address: www.seriouseats.com/recipes/2013/08/pork-chops-peaches-basil-recipe.html

Recipe courtesy of Yasmin Fahr Serious Eats. Photo courtesy of Serious Eats.