These pork chops are perfect for a summer dinner party. They're beautiful and easy, and they have a lot of flavors. I recommend using bone-in pork chops. —Clark Castle, New Orleans, Louisiana
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VERIFIED BY Taste of Home Test Kitchen
- 4 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 medium ripe peaches, peeled and sliced
- 1/4 cup pepper jelly
- 2 teaspoons minced seeded jalapeno pepper, optional
- Sprinkle chops with salt and pepper. In a skillet, heat butter and oil over medium heat; cook chops until a thermometer reads 145°, 3-5 minutes per side. Remove from pan; keep warm.
- Add peaches, pepper jelly and, if desired, jalapeno to skillet; cook and stir over medium heat until peaches are softened, 2-3 minutes. Serve with chops. Yield: 4 servings.
Originally published as Jalapeno-Peach Pork Chops in Healthy Cooking Annual Recipes Annual 2017, p150