With bright fresh basil and sweet summer peaches, these Pan Seared Pork Chops with Basil, Peaches, and Brussels Sprouts are a quick and easy one skillet supper bursting with the flavors of summer – ready in under 30 minutes.
I will admit, I don’t usually cook a lot of pork chops. Not because I don’t like them, but because I often feel like they are so much work, marinating or breading the pork chops in advance, only to have them turn out dry and disappointing.
But this Pan Seared Pork Chops with Basil, Peaches, and Brussels Sprouts is anything but disappointing. The pork is seared and cooked quickly so that it develops a seared outside, but stays juicy inside. Plus cooking the peaches and Brussels sprouts in the same skillet makes this a super quick and easy one pan dinner to throw together on a week night. Finishing everything off with a super simple pan sauce made from grainy mustard, honey, garlic, white wine, and apple cider vinegar, elevates the flavors and ties everything together.
These Pan Seared Pork Chops are perfect for two, but if you are serving the entire family, feel free to double the recipe. Just make sure your skillet is large enough to avoid crowding.
Pan Seared Pork Chops Bringing All the Flavors of Summer
This Pan Search Pork Chops with Basil, Peaches, and Brussels Sprouts just screams perfect summer dinner to me. Not only is it super quick and cooked in just one skillet, making clean up quick and easy, because who wants to spend lots of time in the hot kitchen on a beautiful summer evening. But it is packed with summer flavors as well.
I used some great fresh summer peaches that I got in my weekly produce delivery box. You can substitute frozen if you are in a pinch, but the fresh peaches have a nice firmness, without getting too soft. Then of course, nothing says summer like loads of fresh basil picked straight from my garden. If you are like me, your garden is probably overflowing with tons of basil right now, so these Pan Seared Pork Chops are the perfect excuse to use some of that up.
What Kind of Mustard Should I Use for the Honey & Mustard Pan Sauce?
While we are talking about all of the flavors in this dish, we can’t forget the honey and mustard pan sauce, which is really the star of the show. A few simple ingredients, including a good grainy mustard, honey, and apple cider vinegar come together to make a sweet and tangy sauce that you will want to lick off your plate.
For the mustard, I used a Sriracha mustard, which is a little spicy and slightly grainy. Any whole grain or stone ground mustard will do. You just want to use one that packs a lot of flavor, since there are so few ingredients in this sauce.
Can I Substitute Another Vegetable for the Brussels Sprouts?
If you aren’t a big fan of Brussels sprouts, you can definitely substitute another vegetable in place. However, I really recommend trying the Brussels sprouts. They soften and soak up the sweet and tangy honey and mustard pan sauce as they cook, leaving them perfectly charred, buttery, and delicious. Even Steve, who usually avoids Brussels sprouts admitted (reluctantly), that he was searching for the Brussels sprouts on his plate as he ate this. And if I can get Steve to enjoy Brussels sprouts, that is really saying something.
But, if you don’t have Brussels sprouts or are looking for something to substitute, other options to try with these Pan Seared Pork Chops with Basil and Peaches might include:
- Fresh broccoli florets
- Green beans
- Sliced zucchini
- Kale
- Asparagus
Keep in mind that some quick cooking vegetables such as thin asparagus, zucchini, or kale might not take as long to cook as the Brussels sprouts, so you may need to wait to add them with the peaches.
Pan Seared Pork Chops with Basil, Peaches, and Brussels Sprouts
Ingredients
- 2 boneless pork chops
- salt & pepper
- 1 tbs olive oil
- 2 tbs butter (divided)
- 1 heaping cup brussels sprouts
- 2 fresh peaches (sliced)
- ¼ cup fresh basil
Honey & Mustard Pan Sauce
- ¼ cup white wine
- ¼ cup apple cider vinegar
- 1 tbs honey
- 1 tbs grainy mustard (see note)
- 2 cloves garlic (minced)
Instructions
- Prepare Brussels sprouts by trimming ends, removing any damaged outer leafs, and slicing in half.
- Heat large skillet over medium high heat, add 1 tbs of butter and oil. When butter is melted and oil is hot. Season pork with salt and pepper on both sides and add to pan.
- Add Brussels sprouts to pan with cut side down, spreading them evenly out around pork.
- Sear pork for 5 minutes per side, stirring Brussels sprouts gently after flipping the pork.
- While this cooks, whisk together sauce ingredients in a small bowl.
- When pork is cooked through, remove the pork chops from the pan and set aside covered with foil or a lid to rest. (leaving Brussels sprouts in the pan to continue to cook)
- Reduce pan heat to medium. Add remaining 1 tbs butter to pan along with peaches and sauce, stir to coat and cook until peaches begin to soften and Brussels sprouts are cooked (about 2 minutes).
- Add pork back to pan, and spoon sauce over top to coat.
- Top with fresh basil that has been thinly sliced or torn.