Pan Seared Pork Chops with Basil, Peaches, and Brussels Sprouts
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.
Servings: 2
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.
Notes
For the mustard, I used 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.
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