Marinate the Pork Chops

• In a bowl, combine the cooled coffee, avocado oil, brown sugar, Dijon mustard, garlic, Worcestershire sauce, smoked paprika, kosher salt, and mixed pepper.

  Mix until it forms a thick, glossy wet paste.

  Rub the marinade all over both pork chops, coating all sides well.

  Cover and refrigerate for 2 to 4 hours.

Cook the Pork Chops

• Remove the pork chops from the refrigerator 20 to 30 minutes before cooking.

  Preheat a cast iron skillet over medium heat.

  Add the pork chops and cook for 4 to 5 minutes on the first side.

  Flip and cook another 4 to 6 minutes on the second side.

  Start checking the internal temperature about 3 minutes after flipping to avoid overcooking.

  Remove the pork chops when they reach 135–140°F internal temperature.

  Rest for 5 to 10 minutes before serving.

Make the Caramelized Peaches

• Reduce the heat slightly and add the butter to the same skillet.

  Add the sliced peaches, brown sugar, cinnamon, kosher salt, nutmeg, and cardamom.

  Cook for about 5 minutes, gently stirring and scraping up the browned bits from the skillet.

  Continue cooking just until the peaches are softened, glossy, and lightly caramelized.

  Spoon the warm peaches over the rested pork chops and serve immediately.

Notes

• Start checking the internal temperature about 3 minutes after flipping since thick-cut pork chops can cook differently depending on thickness.

  Pulling the pork chops at 135–140°F gives a juicier final result after resting.

  The coffee adds depth and richness to the marinade rather than a strong coffee flavor.

  The peaches should stay softened and glossy, not become peach sauce.

  If your peaches are very ripe, start with 1 tablespoon brown sugar and add more only if needed.

  Scraping up the browned bits left in the skillet adds extra flavor to the peaches.