Double Cut Pork Chops with Peach Ketchup

By: Marge Perry & David Bonom

  • Yield:

    4-6 Servings

  • Course:



Pork Chops:

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


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


  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 Anolon Tri-Ply 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 an Anolon Tri-Ply Clad 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.