Pork Chops with Peaches and Nectarines

Pork Chops with Peaches and Nectarines

I’ve been plowing through Master Chef Junior with Victor and I am so impressed by the kids ages 9-13 on the show! The Master Chef Junior champion wasn’t even born until 2000! When I was 13, I didn’t even know how to make instant noodles, let alone a stuffed chicken breast roulade with proscuitto or a chicken liver pate on crostini and blah blah blah sauce!! I fried my first egg in first year of university! Feeling inspired, I cooked up this dish today. I think adding some grainy mustard to the sauce might have given it a little more depth.

Adapted from Our Lady of Second Helpings and Bobbi’s Kozy Kitchen


  • 1.5lb pork chops, 1/2 inch thick
  • 3 cloves garlic, thinly sliced
  • 1 medium peach, chopped into wedges
  • 1 medium nectarine, chopped into wedges
  • 3/4 cup chicken broth
  • 1 tbsp red wine vinegar
  • 1 tbsp unsalted butter
  • Dash of dried rosemary
  • Dash of dried thyme
  • Salt and black pepper to taste
  • Olive oil


  • Take out the pork chops from the fridge 30min prior to using. Rinse and pat dry.
  • Season it with salt and pepper on both sides and let it sit to come to room temperature.
  • Combine chicken broth and red wine vinegar in a measuring cup.
  • Heat up a cast iron pan at medium heat and add a lug of olive oil. When it’s hot enough, add in the garlic, rosemary and thyme. Saute for ~2min until the garlic and herbs are infused into the oil but before the garlic gets burnt. Dish up the garlic and herbs leaving the oil behind.
  • On low-medium heat (level 3-4), sear the pork chops for 2min on each side, then transfer to a plate. This is because olive oil has a low smoking point so if it starts to smoke, just turn down the heat.
  • Cook the peaches and nectarines until it starts to soften and caramelize.
  • Return the pork chops and juices into the pan and cook with the fruit for ~8min, stirring occasionally. Cover with a lid to help it cook more evenly. It is done when you can poke it with a chopstick and the liquid that oozes out isn’t pink. Transfer to a rimmed serving dish.
  • Pour the broth mixture into the pan and let it simmer and reduce by half. Add in the butter until melted. Pour the gravy over the pork chops and fruits and serve!