Peach-Bourbon Cast-Iron Pork Chops

Thick bone-in chops seared hard in cast iron, finished with a peach, bourbon, and butter glaze. Weekend dinner that still fits in under an hour of active work.

By Brandon Carroll

Yield: 4 servings

Prep: 15 minutes

Cook: 20-25 minutes

Total: about 40 minutes

Ingredients

• 4 bone-in pork chops, 1 to 1 1/4 inches thick (about 2 1/2 pounds)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon avocado oil or bacon fat
• 2 ripe peaches, pitted and sliced (or 1 1/2 cups frozen sliced peaches, thawed)
• 2 tablespoons unsalted butter
• 1 small shallot, minced
• 1/3 cup bourbon
• 2 tablespoons peach preserves or honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 pinch red pepper flakes
• 2 sprigs fresh thyme

Instructions

1. Pat chops dry. Season both sides with salt, pepper, and paprika. Rest 10 minutes.
2. Heat a 12-inch cast-iron skillet over medium-high heat until hot. Add oil. Sear chops 4 to 5 minutes without moving until a deep crust forms. Flip and cook 4 to 6 minutes more until 140 to 145 F in the center. Transfer to a plate and tent loosely.
3. Lower heat to medium. Add butter and shallot. Cook 1 minute. Add peaches and cook 2 minutes until they start to soften.
4. Take the skillet off the heat. Add bourbon. Return to medium heat and simmer 1 minute, scraping the fond. Stir in preserves, vinegar, Dijon, red pepper flakes, and thyme. Cook 2 to 3 minutes until the sauce is glossy and coats a spoon.
5. Return chops and any juices to the skillet. Spoon glaze over. Rest 3 minutes. Serve chops with peaches and pan sauce. Good with roasted green beans or buttered rice.