- Serves: 4 servings
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- 4 large Oliver’s Natural Sustainable Bone-In Center-Cut Pork Loin Chops, brought up to room temp.
- 2 tbsp. Garlic Powder
- 1 tbsp. Ground Ginger
- 1 tbsp. Hot Paprika
- 3 ripe Yellow Nectarines, peeled/ pitted & roughly minced
- 2 tsp. Brown Sugar
- 1 tbsp. Chili Sambal
- 1 tsp. Fresh Ginger, finely chopped
- 1 tbsp. Rice Wine Vinegar
- 2 tbsp. Unsalted Butter
- 1 tbsp. Vegetable Oil
- Salt & Black Pepper
Combine garlic powder, ground ginger, and paprika with 2 teaspoons each salt and ground black pepper. Pat pork chops lightly with a paper towel to dry, then season liberally on both sides with rub. Heat a large skillet on high until hot, then add vegetable oil and continue heating. When oil is hot but not yet smoking, add pork chops to pan and sear until well-browned on both sides. Reduce heat to low, and cover tightly; cook about 6 to 10 minutes or until a thermometer reads just below 145 degrees F.
Combine minced nectarines, ginger, chili sambal, rice wine vinegar, and brown sugar in a non-reactive mixing bowl; season to taste with salt and black pepper. Raise heat on pork chops to medium-high, and add glaze mixture to pan. Bring mixture to a hard boil and melt in butter, then reduce heat to low; cook until chops are coated in glaze on both sides, turning occasionally.
Allow pork chops to rest for at least 5 minutes before serving. Serve topped with additional glaze, if desired.