Skillet Pork Chops with Nectarines

Skillet Pork Chops with Nectarines

Skillet Pork Chops with Nectarines
Serve with easy sweet potatoes, steamed and buttered broccoli- Fall is a great time to add some of the season’s best fruit, such as plum, nectarines, apples and pears into your daily meals. Just that bit of sweet is a surprising but nice twist to your everyday recipes. Take pan seared pork chops for example; tasty and juicy by themselves but elevated to a whole new level when topped with a mint and honey laced nectarine sauce. Make sure to buy the best quality chops you can afford.
    Servings
    4people
    Cook Time
    20-25minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    20-25minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 4 sweet potatoes, washed and well scrubbed
    • 3tablespoon butter, melted, divided
    • 2tablespoon honey, divided
    • 1 tablespoon cinnamon powder
    • 1/2tablespoon olive oil
    • 4 (4-6 ounce) bone-in pork chops
    • Sea salt and ground black pepper, season to taste
    • 2 shallots, thinly sliced
    • 3 nectarines cut into thin wedges (about 8 per nectarine)
    • 1/4cup fresh mint, chopped
    • 1/4cup dry white wine
    • 2cup broccoli florets
    Instructions
    1. Prepare sweet potatoes by pricking with a fork a few times per sweet potato. Cook in microwave for 6-8 minutes until tender when pricked with a fork. Split each potato in half, drizzle butter, then honey and finish with cinnamon powder (evenly amongst the potatoes).
    2. While the potatoes cook, prepare pork chops. Heat oil in a large skillet over medium-high heat. Sprinkle pork chops with ¼ teaspoon salt and ¼ teaspoon black pepper. Add pork chops to skillet; brown on each side for 2 minutes or until cooked through (do not overcook or they will be too dry). Remove pork chops to a platter, cover and keep warm until ready to serve.
    3. Add the shallots and the following 2 ingredients (through mint) to the pan juices in the skillet; cook for about 2 minutes. Stir in wine, bring to a boil, and cook until reduced to 1/3 to ½ cup (about 2 minutes). Stir in 1 tablespoon of honey and 1 tablespoon of butter. Remove from heat and pour nectarine sauce over pork chops.
    4. To prepare the broccoli: steam broccoli in a steam basket over a saucepan filled with 1 cup water. Bring to a boil and steam for 3-4 minutes until bright green and tender, but still crisp. Transfer to a serving bowl. Toss with 1 tablespoons of butter and season with salt and pepper, to taste.
    Recipe Notes

    You can substitute plums or peaches for the nectarines.

    Keep your sides simple and fast for an under-30 minute meal. Try quick cooking couscous, quinoa or millet in place of the sweet potato and a fresh salad in place of the broccoli.

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