Double Cut Pork Chops with Peach Ketchup

By Marge Perry & David Bonom
When cooking double cut chops, searing them on the stove and finishing them in the oven gives you a lovely, savory brown crust and moist, tender meat. (Thick chops cannot be cooked entirely on the stove, or they will burn on the outside by the time the inside is cooked).


    • bone-in center cut pork chops
    • Cider vinegar
    • Dry Mustard
    • Extra Virgin Olive Oil
    • fresh thyme
    • garlic cloves
    • Garlic Powder
    • Ground Allspice
    • ground black pepper
    • Ground cinnamon
    • Ground Coriander
    • Jalapeño pepper
    • ketchup
    • onion
    • Peaches
    • pork chops
    • Salt
    • Smoked Paprika
    • soy sauce
    • sugar


    1. Combine 2 tablespoons of the oil, soy sauce, coriander, garlic powder, smoked paprika, dry mustard and thyme sprigs in a bowl. Add the pork chops and turn to coat. Let stand at room temperature 30 minutes or up to 24 hours in the refrigerator.
    2. Meanwhile make the ketchup. Heat the oil in a medium nonstick skillet over medium heat. Add the onion, garlic and jalapeño pepper
    3. Preheat the oven to 400°F.
    4. Heat the remaining 1 tablespoon oil in a grill pan over medium-high heat. Season the pork chops with the salt and pepper. Add chops to the pan and cook until well marked and lightly browned, 4 minutes, turn the chops over and cook 3 minutes longer. Transfer the pan to the oven and cook until an instant read thermometer inserted into the center of the chop, without touching the bone, registers 145°F, about 14-15 minutes. Let rest 3 minutes before slicing.