Canned peaches transform into a quick, tangy pan sauce for weeknight pork chops. The fruit's syrup and natural sweetness cut the richness of the meat while warming spices tie everything together. You get dinner in thirty minutes with minimal fuss.

Serves 2. 30 minutes, 20 at the stove.

About 460 calories a serving, 29 g protein, 53 g carbohydrate, 19 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 2 bone-in pork chops dry and season both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Lay the chops in the pan and leave them until golden underneath, about 5 minutes.5 min
2. Flip the chops and cook until the second side is golden and the meat reaches 145°F (63°C) at its thickest point, about 4 more minutes. Transfer to a plate.4 min
3. Pour the peaches and their syrup into the pan. Mince 2 garlic cloves and add them along with 1/4 teaspoon cinnamon and 1/4 teaspoon black pepper. Stir gently and simmer until the sauce thickens slightly, about 2 minutes, crushing some peach slices against the pan as you stir.2 min
4. Stir 1 tablespoon butter into the sauce until it melts and coats the fruit. Taste and adjust salt and pepper. Nestle the pork chops back into the pan and spoon the peach sauce over them.

Note Swap pork chops for chicken breast cutlets or thick-cut ham steaks. The sauce keeps in the fridge for three days. Serve over buttered rice or plain couscous to catch the syrup.