Pork Chops with Nectarine Sauce is a delightful blend of sweet and smoky, whether the pork chops are grilled or pan fried. An unusual pairing results in a healthy dinner recipe that is a fresh twist on a classic pork chops.
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The nectarine sauce gave a nice sweet and bright flavor without overpowering the pork. And every ingredient other than the nectarines is a pantry staple and it came together so quickly.
You can absolutely make the pork on the grill for the summer and it would be equally amazing. I actually prefer my meat grilled so grilled pork chops with nectarine sauce sounds even better!
What to serve with this?
We paired the pork chops with some classic baked potatoes and broccoli but I think the pork chops would pair really nice with Parmesan Garlic Green Beans and it would compliment the nectarine sauce.
- pork chops
- ground mustard
- chicken stock
- spices: paprika, kosher salt, granulated garlic, onion powder, ground sage, ground black pepper
You could also try this with peaches since both peaches and nectarines are in season and I think it would still taste fabulous. The sweet fruit is a great contrast to the smoky salt of the pork.
Other pork recipes you may like
According to the USDA, pork should be cooked to a minimum of 145℉ when measured at the thickest part and not touching the bone. Allow the meat to rest for at least 5 minutes before serving.
A good meat thermometer will always be your friend when cooking meats to the perfect temperature. I use my Thermoworks thermopen all the time to make sure I don’t overcook or under cook my meat.
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- 2 lbs bone in pork chops
- Olive oil
- 3 nectarines chopped
- 3 cloves garlic minced
- 1 cup chicken stock
- Preheat your oven to 375°F.
- Combine pork rub ingredients in a small bowl. Rub onto pork chops.
- Heat a pan over medium high heat and quickly sear on each side, about 2-3 minutes. Transfer the pork chops to a rimmed baking sheet and bake for 8-10 minutes.
- Remove pork chops from oven and tent with foil and allow to rest for 5-10 minutes.
- Meanwhile, using the same pan that you seared the pork chops in, heat a tsp of olive oil over medium heat. Add nectarines and garlic to the pan. Cook for 4-5 minutes.
- Add chicken stock and reduce heat to low or medium low. Allow to simmer for 10-15 minutes until the nectarines are soft and the liquid has reduced.