- 2 bone-on pork chops (3/4inch to 1-inch thick)
- 1 tsp garlic powder
- 1 tsp ground sage
- 1/2 tsp dried rosemary
- 4 Tbsp (half stick) unsalted butter, divided
- 1/2 lb green beans, trimmed
- 2–3 tsp olive oil
- 1 large peach, thinly sliced
- 1 Tbsp (packed) brown sugar
- pinch of cinnamon
- kosher salt and freshly-ground black pepper, to taste
- Preheat the oven to 400° F. Line a rimmed baking sheet with parchment paper or lightly-grease with olive oil. Set aside.
- Season both sides of the pork chops with the garlic powder, sage, and rosemary. Season generously with salt and pepper, to taste.
- Melt 2 Tbsp of the butter in a large skillet over medium-high heat. Add the pork chops to the skillet, and sear until deep golden brown, about 2-3 minutes per side.
- Transfer the pork chops to the prepared sheet pan. Add the green beans to the pan, in a single layer. Drizzle with olive oil, just enough to coat. Season with salt and pepper, to taste.
- Bake for 7-10 minutes (depending on thickness), until the pork chops are golden and cooked through (reaching an internal temperature of 140° F), and the green beans are tender but still a bit crispy.
- Meanwhile, wipe out the skillet with a paper towel, and return it to the burner. Melt the remaining 2 Tbsps of butter over medium heat. Add the brown sugar and cinnamon, and stir to combine.
- Add the peaches, and cook, stirring occasionally, until the peaches are soft and fragrant, about 2-3 minutes. Turn the heat down to low, and continue to simmer, until the sauce thickens slightly, another 5 or so minutes more.
- Remove the pork chops from the oven, transfer to a large plate (save any pan juices to drizzle over top!), and let rest for 5 minutes, tented loosely with aluminum foil. Top the baked pork chops with the peaches and sauce, and serve immediately, along with the green beans.