Entree: Germany – Schweinekotelett mit Pfirsichkompott (Pork chop with peach compote)

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 17 min

Total 27 min

Ingredients

- 4 bone-in pork chops, approx. 8 oz (225 g) each
- 3 medium nectarines
- 2 tbsp (25 g) granulated sugar
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (60 ml) water
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) black pepper

Instructions

1. Trim any excess fat from pork chops, season with salt and pepper. Heat a heavy skillet over medium-high heat and add a thin film of butter or neutral oil (from pantry).
2. Sear pork chops 4–5 minutes per side until golden and cooked through (internal temperature 145°F / 63°C). Remove chops and keep warm.
3. Halve and pit the nectarines, then slice. In the same skillet over medium heat, add butter and sugar; when butter melts and sugar dissolves, add nectarine slices and water.
4. Simmer gently 4–6 minutes until fruit softens and compote thickens slightly. Spoon compote over pork chops and serve warm.