Southern Sorghum-Glazed Pork Chops with Mustard Greens and Pickled Peach
Sorghum syrup makes a sticky, caramelized glaze with cider vinegar and chili. Peppery mustard greens and quick-pickled peaches bring balance and a little surprise.
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Instructions
Quick-pickle peaches: combine 1/3 cup vinegar, sugar, and a pinch of salt; stir to dissolve and add peaches. Set aside.
Season pork chops with salt and pepper. Heat oil in a skillet over medium-high and sear chops 3–4 minutes per side until browned; reduce heat to medium.
Whisk sorghum, 2 tbsp vinegar, mustard, red pepper flakes, and garlic. Brush onto chops and cook 4–6 minutes more, turning and glazing, until 145°F (63°C) internal temp. Rest chops 5 minutes.
In the same skillet, add butter and mustard greens; toss 1 minute. Add broth, cover, and simmer 6–8 minutes until tender; season to taste.
Serve chops over greens with pickled peaches on top.
Nutrition Facts
Per serving
Recipe Notes & Tips
- A meat thermometer keeps chops juicy; pull at 145°F and let carryover heat finish.
- If glaze thickens too fast, add 1–2 tbsp water to loosen it.
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