Peaches and Pork Chops!💕💕

Preheat broiler. Bring pork to room temperature and generously season pork chops with salt and pepper. Heat olive oil in a large skillet over high heat. Carefully place pork chop in the pan, making sure not to splatter. Tip: always drop meat away from you. Pan sear the pork chops for 1-2 minutes (not moving) to give them a nice crust, then flip and cook the other side. Move skillet to the top rack of the oven under the broiler and cook an additional 2-3 minutes depending on thickness. Remove from the oven and take the pork chops out of the skillet and place on a plate. Move skillet back to stovetop, add the vinegar, honey, green onions, garlic, thyme, salt, and pepper. Add in 1/2 the peaches; bring to a simmer over medium for 3-4 minutes. Add the pork chops back to the skillet. Check to see if the pork has reached an internal temperature of 135-140 degrees (or the juices run clear). If not there, simmer a bit longer. Don’t overcook the pork! Remove from the heat; whisk in butter until melted. Taste the sauce to see if you’d like to add more salt. Garnish with a drizzle of olive oil and thyme sprigs. Serve these pork chops with a loaf of crusty bread and a simple green salad.