Rosemary And Thyme Peach Pork Chop Bake

You know we’re always looking for a delicious diner that’s filling and healthy for our family, without requiring a ton of effort to make at the end of a long day. It’s not that we don’t love making more elaborate meals – we do! – but there’s a time and place for them, since they require a little more mental energy and planning…thankfully, this isn’t one of those dinners. These rosemary and thyme peach pork chops are easy to throw together, take under 45 minutes to make, and taste (and look) amazing!

4 boneless pork chops, about 1 1/2 pounds
1 (15 oz.) can peaches, juices reserved (or 2 fresh peaches, sliced)
1/2 cup yellow onion, sliced
2 tablespoons unsalted butter, melted
2 tablespoons brown sugar
2 tablespoons bourbon, optional
1/4 cup reserved peach juice
1 tablespoon fresh rosemary leaves, minced, plus more for garnish, optional
2-3 sprigs thyme, stems removed, plus more for garnish, optional
Kosher salt and freshly ground pepper, to taste

Preheat oven to 350º F and season pork chops generously with salt and pepper, rosemary and thyme.
In a medium bowl, whisk together melted butter, brown sugar, bourbon, if using, and peach juice.
Spread onion slices on the bottom of a 9×13-inch baking dish, then arrange peach slices on top of the onion. Place pork chops on top of peaches.
Pour peach juice mixture over pork chops and peaches, trying to evenly cover everything in the dish.
Place in oven and bake for 35 minutes, then broil for another 3-5 minutes, or until internal temperature of pork reaches 145º F and pork and peaches have browned and caramelized slightly.
Remove from oven and garnish with fresh thyme or rosemary. Enjoy.



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