Double Cut Pork Chops with Peach Ketchup

By: Marge Perry & David Bonom

Ingredients

For the pork chops:   

3 tablespoons of extra virgin olive oil divided
1 tablespoon of soy sauce
1 teaspoon of ground coriander
1 teaspoon of garlic powder
1 teaspoon of smoked paprika
1/2 teaspoon of dry mustard
4 sprigs of fresh thyme
4 1 1/2-inch thick bone-in center cut pork chops
3/4 teaspoon of salt
1/4 teaspoon of ground black pepper   

For the ketchup: 

 1 teaspoon of extra virgin olive oil
1 small of onion chopped
2 garlic cloves minced
1 jalapeño pepper seeded, chopped
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground allspice
3 large of peaches peeled, pitted, chopped
2 tablespoons of sugar
2 tablespoons of cider vinegar
1/4 teaspoon of salt

Directions

  1. Combine 2 tablespoons of the oil, soy sauce, coriander, garlic powder, smoked paprika, dry mustard and thyme sprigs in a bowl. Add the pork chops and turn to coat. Let stand at room temperature 30 minutes or up to 24 hours in the refrigerator.
  2. Meanwhile make the ketchup. Heat the oil in a medium Circulon Momentum nonstick skillet over medium heat. Add the onion, garlic and jalapeño pepper; cook, stirring occasionally, until translucent, about 5-6 minutes. Stir in the cinnamon and allspice and cook 30 seconds. Add the peaches and sugar and cook until very soft, 9-11 minutes. Transfer to the bowl of a food processor; add the vinegar and salt and process until smooth.
  3. Preheat the oven to 400°F.
  4. Heat the remaining 1 tablespoon oil in a Circulon Momentum grill pan over medium-high heat. Season the pork chops with the salt and pepper. Add chops to the pan and cook until well marked and lightly browned, 4 minutes, turn the chops over and cook 3 minutes longer. Transfer the pan to the oven and cook until an instant read thermometer inserted into the center of the chop, without touching the bone, registers 145°F, about 14-15 minutes. Let rest 3 minutes before slicing.