Instructions

1. Pat the chops dry with paper towels.

2. Rub both sides with olive oil, salt, and pepper.

3. Heat a skillet over medium-high heat.

4. Sear the pork chops for 2–3 minutes per side until golden brown.

5. Remove and set aside (they don’t need to be fully cooked yet).

6. In the same pan, add sliced nectarines. Cook for 2–3 minutes until they begin to soften.

7. Add honey, balsamic vinegar, and Dijon mustard and stir. Simmer for another 2–3 minutes until slightly thickened.

8. Return the chops to the pan with the nectarines and sauce. Cover and cook on low for 6–10 minutes, or until the pork reaches 145°F (63°C) internally, spooning nectarines and glaze over the top as they cook.

9. Let the pork rest a few minutes before serving. Plate with the caramelized nectarines and spoon extra glaze on top. Garnish with fresh sage or rosemary if desired.