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

Pairing 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.

Recipe Link

Recipe courtesy of Yasmin Fahr Serious Eats

Photo courtesy of Serious Eats