Bone In Pork Chop Recipe

Season the Pork Chop

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

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.

Prepare the Peach

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

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.

Sauté the Shallot

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

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.

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.

Finish the Grits

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

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.