Below you will find my recipe for a sweeter pork chop, topped with fruit of the summer! Note: I do want to try these again making more of a brown sugar syrup to coat the chops with rather than just the sugar. I also wish my peaches were more ripe, but I was at the mercy of Giant Eagle.
1 lb or close to of pork loin chops
1/4 c brown sugar
1 large peach, sliced
1/2 tbsp. extra virgin olive oil
1 shot of spiced rum
Preheat oven to 400 F.
Rub both sides of the chops with brown sugar. I found it easiest to work over the bowl that the sugar was in. It’s okay not to use all of it.
In a skillet heat the oil for a few minutes on the stove and then spread around to coat the pan.
Spray a baking pan for the oven and transfer chops from the skillet in arranging a layer of peach slices on top.
Sprinkle any remaining brown sugar on the chops along with the remaining liquid from the pan.
Pour a little spiced rum over the chops.
Bake for eights minutes, or until the internal temperature of the chops is 145 F.