Dinner for one, two or four, my Brown Sugar Pork Chops with Peach Relish are sure to please!
Being an empty nester has made dinner a little more complicated - before Mad went off to college I would cook enough to have leftovers, which made dinner planning a bit easier. With it just being me now, I am trying to scale recipes back to keep it simple. This recipe is great for 1-2 people, and you can double it for guests or a family of four. Pork is a great blank canvas, and a lot of times you will see it with apples or applesauce - I wanted to change it up and use peaches. I found some beautiful peaches at Trader Joes, so I decided to make a quick relish to go on top. Use red onions for a little more bite, or thicken it up with some peach preserves. Any way you slice it, Brown Sugar Pork Chops with Peach Relish will become a regular dish in your house!
- For the brine
- 2 pork chops (bone-in or boneless will do)
- ¾ cup brown sugar
- 1 tsp kosher salt
- 2 cups boiling water
- For the Peach Relish
- 1 cup roughly chopped peaches
- ¼ cup white onion, chopped
- ½ tsp apple cider vinegar
- 1 tsp kosher salt
- 1 tsp pepper
- Olive oil
- Pat dry pork chops and set aside.
- In a medium dish or bowl whisk brown sugar, salt and boiling water until combined.
- Add pork chops and let sit in brine in fridge for 30 minutes.
- Heat ½ T olive oil in saute pan.
- When heated, add peaches and onion, cooking for 2 minutes.
- Add apple cider vinegar, salt and pepper.
- Let cook for another 5-10 minutes until peaches are soft and have a nice brown on them.
- Place in a bowl while you make the pork chops.
- In same pan add 1 tsp olive oil on medium heat.
- Remove pork chops from brine and add to hot pan, cooking for 3-5 minutes on each side.
- Remove from pan, let rest on a plate and top with relish.
- Leftovers can be kept in the fridge for three days.
- Any leftover relish can be frozen for two months.
I love pork! It’s one of my very favorite meals. This peach relish looks delicious too!
Julie is Hostess At Heart recently posted…Soda Bread
Thanks Julie - and it’s not too sweet, it’s a perfect mix.
OMG this looks so delicious! Cooking for one is so hard, I totally feel you! I need to make these chops very soon one night when Matt’s working late
(he’s not super into pork sadly…but I SURE AM! These look fantastic!)
Lynn @ Order in the Kitchen recently posted…September Docket
Thanks Lynn! Let me know how you like them!
Ed Barding says
Did 3 large chops doubled the salsa with the exception of the salt and pepper. It was good but I think I would add maybe a quarter teaspoon of cayenne pepper for heat
Cayenne sounds like a great addition!