Skillet Balsamic Peach Pork Chops

I’ve been a bit in love with my cast-iron skillet lately. This one was a gift when Kevin and I got married 6 years ago, and it’s still in great shape. I would love to someday own this Staub version, but there are so many great cast-iron skillets out there for a fraction of the price. If you’re new to owning a cast-iron skillet, make sure you season it properly. If you care for your skillet, you’ll be making these skillet balsamic peach pork chops for years and years. There are so many skillets on the market and they vary greatly in price, but even a basic, inexpensive one will become a staple in your kitchen.

Peaches and balsamic vinegar are the perfect accompaniment to pork chops. Pork chops pair so well with fruit, and sweet summer peaches and tangy balsamic vinegar are a no-brainer. This recipe has relatively few ingredients and comes together quickly. You can serve it with just about any side dishes for an easy weeknight meal that seems elevated and fancy.

Peach season is quickly coming to a close for us here in Washington and I have been loving stone fruit lately. I am someone who always slices fruit before eating: pears, apples, peaches, and plums all get cut up first. I’m not sure why but I’ve always done that! I love having sliced peaches with plain Greek yogurt, a drizzle of honey, and a sprinkle of cardamom, but any kind of stone fruit is the perfect afternoon snack right now.

I hope you make these balsamic peach pork chops while you still can!