Season the chops with salt and pepper to taste. Reserve.
In a skillet over medium heat melt butter. Add peach slices and cook until lightly browned on both sides, about 2 minutes. Remove from pan and place on a plate.
In the same skillet cook the chops on both sides until golden brown, about 5 minutes.
Place peaches, walnuts, rosemary and thyme over the chops. Sprinkle with brown sugar. Cover and cook for 3-4 minutes.
STORING: For leftovers, we simply store in an airtight container in the fridge for up to 3 days. Reheat the pork chops on the stovetop or microwave until heated through.FREEZER: You can freeze this as well! All you have to do is transfer the cooked pork chop with peaches into a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating.QUICK TIPS
I recommend using boneless pork chops as I do. While the cooking time really depends on the thickness of the pork chops, bone-in pork chops generally take less time so you'll have to adjust the cooking time if you choose to use a different cut.
Pork is cooked through once the internal temperature reaches 145 ºF.
Do you know what freestone peaches are? They're peaches where the pit doesn't cling to the peach. I like recommending freestone peaches as they're sweet and juicy, and the pit is so easily removed.
If you don't have pork, you can swap for chicken thighs. Just be sure to adjust the cooking time. Chicken breasts are cooked through once the internal temperature reaches 165°F.
Want to add a little bit more flavor? Try adding a pinch of cinnamon.
★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate and it can vary depending on the products used.