Sep 24 2026
Restaurants›Capers Restaurant›Bone In Pork Chop Recipe

Bone In Pork Chop Recipe

Inspired by Capers Restaurant
Time1h
Serves2

12oz. Bone In Pork Chop charred to perfection, served with a grilled Georgia Peach and a Peach Brandy Sauce with Southern White cheddar Grits

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pork Chop

Grilled Peach

Peach Brandy Sauce

Southern White Cheddar Grits

Method

Prepare the Pork Chop

  1. 1

    Season the Pork Chop

    Pat the pork chop dry and season generously with salt and black pepper on both sides.

  2. 2

    Cook the Pork Chop

    Heat olive oil in a skillet over medium-high heat. Add the pork chop and sear for about 5-7 minutes on each side until a golden brown crust forms, and the internal temperature reaches 145°F (63°C). Let rest for 5 minutes before slicing.

Grill the Peach

  1. 3

    Prepare the Peach

    Cut the peach in half and remove the pit. Brush the cut sides with olive oil and drizzle with honey.

  2. 4

    Grill the Peach

    Place the peach halves on a hot grill, cut side down, and grill for about 4-5 minutes until charred and softened.

Make the Peach Brandy Sauce

  1. 5

    Sauté the Shallot

    In the same skillet used for the pork, melt butter over medium heat. Add chopped shallot and sauté until translucent.

  2. 6

    Add Liquids

    Pour in peach brandy and chicken broth, scraping any browned bits from the bottom of the skillet. Let it simmer for about 5-7 minutes, until reduced slightly. Season with salt and black pepper.

Prepare Southern White Cheddar Grits

  1. 7

    Cook the Grits

    In a saucepan, bring water and salt to a boil. Add grits and stir. Reduce heat to low and cover, cooking for about 20-25 minutes until thickened.

  2. 8

    Finish the Grits

    Stir in butter and white cheddar cheese until melted and creamy.

Plate and Serve

  1. 9

    Assemble the Dish

    On a plate, serve the sliced pork chop alongside the grilled peach. Drizzle with peach brandy sauce and serve with a generous scoop of white cheddar grits.

More from Capers Restaurant