Entree: United States – Southern United States – Pork Chops with Nectarine Pan Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 4 bone-in pork chops, approx. 8 oz (225 g) each
- 2 medium nectarines
- 2 tbsp (30 g) brown sugar
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1/4 cup (60 ml) water
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) black pepper

Instructions

1. Pat pork chops dry, season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add pork chops and sear 4–5 minutes per side, until deeply browned and internal temperature reaches 145°F (63°C). Transfer chops to a warm plate and tent with foil.
3. Slice nectarines into wedges. Reduce heat to medium, add butter to the skillet and stir until melted. Add nectarine wedges and brown sugar; cook 2–3 minutes, stirring gently, until fruit begins to soften and sugar dissolves.
4. Add water to deglaze the pan, scraping up browned bits; simmer 2 minutes until sauce slightly thickens. Return pork chops to the skillet to warm in the sauce for 1 minute, spoon sauce over chops, and serve immediately.