Pan-Seared Pork Chops with Sweet Peach Glaze, Buttered Orzo, and Roasted Asparagus

Preheat your oven to 400°F (200°C). Bring 6 cups of water and 1 teaspoon of salt to a boil in a medium pot for the orzo.

Wash and trim the tough woody ends off 1 bunch of raw asparagus. Place the asparagus on a baking sheet, toss with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast in the preheated oven for 12 to 15 minutes until tender and lightly browned at the tips.

While the oven is heating, pat dry 4 raw boneless pork chops with paper towels. Season both sides of the chops evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Once the pot of water is boiling, add 1.5 cups of uncooked orzo pasta. Cook for 8 to 9 minutes until al dente, then drain. Return the hot orzo to the pot and stir in 2 tablespoons of unsalted butter and 1/4 teaspoon of salt. Cover to keep warm.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned pork chops and sear for 4 to 5 minutes on each side, or until they reach an internal temperature of 145°F (63°C). Transfer the pork chops to a clean plate and tent loosely with foil to rest.

Reduce the skillet heat to medium. Add 2 tablespoons of unsalted butter to the pan. Once melted, add 2 sliced fresh peaches and 1 teaspoon of chopped fresh thyme. Cook for 2 to 3 minutes, stirring occasionally, until the peaches begin to soften.

Pour in 1/2 cup of low-sodium chicken broth, 2 tablespoons of honey, and 1 teaspoon of lemon juice. Simmer gently for 3 to 4 minutes, stirring to scrape up any browned bits from the bottom of the pan, until the sauce reduces and thickens into a glossy glaze.

Return the pork chops and any accumulated juices back to the skillet. Spoon the sweet peach glaze generously over the pork chops to coat. Serve the warm pork chops immediately alongside the buttered orzo and roasted asparagus, drizzling any remaining peach glaze from the pan over the meat.