I’m not sure why, but pork chops have a reputation for being a winter protein. Usually served with a heavy gravy or a hearty sauce with roasted vegetables, pork chops in the summer aren’t something we necessarily think of first. I recently had some almost-overripe peaches and didn’t want to waste them when the thought of a lightly pan-seared pork chop topped with sautéed peaches struck me. The sauce is mild and light, slightly spiced with paprika and granulated garlic. It has a little tang from apple cider vinegar but is mellowed with the addition of honey. The recipe comes together rather quickly, which is ideal for a weekday dinner. Serve the pork chops over rice or grains and top with peaches and sauce. 

Pork chops sautéed with peaches is a light meal for hot summer days. Justin/UP

Pork Chops with Peaches
Serves 2

Ingredients
2 teaspoons paprika
¼ teaspoon granulated garlic
Salt and ground black pepper, to taste
2 boneless pork loin chops
2 tablespoons olive oil
1 small yellow onion, chopped
3 tablespoons unsalted butter
½ cup chicken broth
1½ tablespoon apple cider vinegar
1 tablespoon honey
2-3 ripe fresh peaches, peeled and sliced 

Directions 

1. Using paper towels, pat pork chops to dry both sides. Place dried pork chops on a plate. 
2. In a small bowl, stir together the paprika and granulated garlic. Generously season the side of the pork chop facing up with salt and black pepper and sprinkle with spice mixture. 
3. In a large skillet over medium-high heat, heat oil. Place the seasoned side pork down in the pan and reduce the heat to medium. Cook without moving the pork, until it is nicely browned, about 2 to 3 minutes. Meanwhile, season the other side of the pork chop with salt, black pepper, and spice mixture (you might have spices leftover; do not discard.) Flip pork chops to brown the other side, another 2 to 3 minutes. Transfer pork to a clean plate.
4. In the same skillet over medium heat, add onions and cook until translucent, about 2 to 4 minutes. Reduce heat to medium-low, add butter and melt, stirring to coat onions. Add chicken broth, vinegar, and honey; bring to a boil, stirring to combine. Add peaches and remaining spice mixture and cook, stirring occasionally, until warmed through, about 2 minutes. Taste and adjust seasoning as needed. 
5. Return pork to the pan, nestling between the peaches and sauce. Partially cover the pan and cook the pork until an internal temperature of 145 degrees. Serve warm with rice or grains.