Chef Adrianne Calvo's Double-Cut Pork Chops With Spicy Peaches & Roasted Hazelnuts by Chef Adrianne Calvo

What should you make for dinner when it's peach season? This easy double-cut pork chop with spicy peaches and hazelnuts recipe from my A List cookbook, of course. 

You’ll need:

Pork Chops

• 2 double-boned pork chops (16 ounces each), trimmed
• 1 tablespoon brown sugar
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1 teaspoon freshly ground black pepper
• canola oil

Peaches

• 1/4 cup butter, unsalted
• 1/2 cup peaches, thinly sliced
• 1 tablespoon brown sugar
• 1 tablespoon light soy sauce
• 1/4 teaspoon crushed red pepper flakes

Hazelnuts

• 1/4 cup hazelnuts, crushed
• 1 teaspoon chives, minced

Here’s how to make it:

1. Preheat the oven to 350 degrees F. Place the hazelnuts on a sheet pan and roast for 20 minutes. Set aside.
2. Raise the oven temperature to 425 degrees F. Bring a large skillet with a small amount of canola oil to medium high heat.
3. On a clean work surface, season each pork chop generously with brown sugar, garlic salt, paprika and black pepper. Gently place pork into hot skillet and sear for 2-3 minutes on each side. Place pork chops on a baking dish. Roast in the oven for 15-20 minutes.
4. Meanwhile, add butter to a skillet and melt over medium-high heat. Add the peaches. Cook for 1-2 minutes. Add the brown sugar and cook for another 1-2 minutes. Add the soy sauce and red pepper flakes and reduce the heat to medium-low to allow the flavors to come together. Add hazelnuts and stir in the chives.
5. To serve, spoon the spicy peaches and hazelnuts over the pork chops. Drizzle pan sauce over the pork. Serves 2.
   

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