Peach season sneaks up on me every year, and once those fruit stands start overflowing, this peach pork chops recipe is the first thing I make.
Juicy seared pork chops get smothered in a sweet and tangy balsamic peach sauce, and the whole thing comes together in one skillet in about half an hour.
It tastes like a special occasion dinner, but it is easy enough for a random Tuesday when you need something fast that still feels like you tried.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
This dish came out of a summer where I had way too many peaches on my counter and not enough ideas for using them.
My crockpot apple cinnamon pork chops had already taught me how well pork and fruit play together, so peaches felt like the obvious next move.
Why You’ll Love This Peach Pork Chops Recipe
This is the kind of recipe that looks fancier than the effort it actually takes.
One skillet, one cutting board, and about 35 minutes is all you need from start to finish.
The sauce does double duty as a glaze for the chops and a topping for whatever side you serve alongside them.
- Ready in about 35 minutes, start to finish
- Just one skillet needed, so cleanup is minimal
- Works with fresh, frozen, or canned peaches depending on the season
- Sweet and savory flavor that feels restaurant worthy
- Easy to scale up for a bigger dinner or down for two people
Another favorite in my house that leans on the same sweet and savory idea: Peach BBQ Sauce Recipe.
Ingredients
Everything here is easy to find at a regular grocery store, and most of it you probably already have in your pantry.
- 4 boneless pork chops, about 1 inch thick (6 ounces each)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 3 medium ripe peaches, sliced (or 2 cups canned sliced peaches, drained)
- 3 cloves garlic, minced
- 1/3 cup light brown sugar, packed
- 1/4 cup balsamic vinegar
- 1/2 cup low sodium chicken broth
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Read Also: Fresh Peach Salsa Recipe
Kitchen Equipment Needed
You do not need anything fancy for this one, just a good skillet that holds heat well.
- Large cast iron skillet or heavy bottomed pan
- An instant read meat thermometer
- Tongs
- Cutting board and a sharp knife
- Small mixing bowl for the cornstarch slurry
- Measuring cups and spoons
I use the same heavy skillet whenever I make my cajun chicken skillet recipe, since even heat matters just as much for chicken as it does for pork.
Recommended Products for This Recipe
These are a few products I personally use and would genuinely recommend if you want this recipe to turn out its best.
1. Lodge Cast Iron Skillet
A well seasoned cast iron skillet gives pork chops a deep, even sear that a thin nonstick pan just cannot match.
It also holds its heat while the peach sauce simmers, so nothing cools down while you work. This is the pan I reach for more than any other in my kitchen.
2. Digital Instant Read Meat Thermometer
Pork chops go from juicy to dry in about a minute, so guessing is risky.
A reliable digital thermometer takes the guesswork out and tells you the second your chops hit a safe, juicy 145 degrees.
It has saved me from more than a few overcooked dinners.
3. Aged Balsamic Vinegar
A good quality aged balsamic brings a rounder, less harsh acidity to the peach sauce than a cheap bottle will.
It caramelizes beautifully with the brown sugar and peach juices, building real depth into the glaze. A little goes a long way, so one bottle lasts a long time.
4. Silicone Tipped Kitchen Tongs
Flipping pork chops with metal tipped tongs can tear the seared crust right off.
Silicone tipped tongs grip the meat firmly without damaging that golden exterior you worked to build.
They are also gentle on nonstick and cast iron surfaces alike.
You might also enjoy: Apple Cider Glazed Pork Loin
Step-by-Step Instructions: How to Make Peach Pork Chops
1. Season the pork chops
- Pat the 4 boneless pork chops completely dry with paper towels, since a dry surface sears much better than a wet one.
- Season both sides evenly with half of the kosher salt (1/2 teaspoon), half of the black pepper (1/4 teaspoon), and all of the garlic powder.
- Let the chops sit at room temperature for about 10 minutes while you slice the peaches and mince the garlic, so they cook more evenly once they hit the pan.
2. Sear the pork chops
- Heat the olive oil in your large cast iron skillet over medium high heat until it shimmers.
- Add 1 tablespoon of the unsalted butter to the oil and let it melt, swirling the pan to coat the surface evenly.
- Place the seasoned pork chops in the skillet without crowding them, and sear for 4 to 5 minutes per side, until a deep golden crust forms.
- Check the internal temperature with your meat thermometer. Once the chops reach 145 degrees, transfer them to a plate and tent loosely with foil.
3. Build the peach sauce base
- Reduce the heat under the same skillet to medium, and add the minced garlic to the drippings left behind from the pork.
- Stir constantly for about 30 seconds, just until the garlic turns fragrant, being careful not to let it burn.
- Sprinkle in the light brown sugar and pour in the balsamic vinegar, stirring to combine and scraping up any browned bits stuck to the bottom of the pan.
4. Simmer the peaches
- Add the sliced peaches and the remaining salt and pepper to the skillet.
- Pour in the low sodium chicken broth and stir everything together.
- Bring the mixture to a gentle simmer and cook for 5 to 6 minutes, stirring occasionally, until the peaches soften and the liquid reduces slightly.
- Add the fresh thyme leaves and stir them through the sauce.
5. Thicken the sauce
- If you would like a thicker glaze, whisk together the cornstarch and water in your small mixing bowl until smooth.
- Pour the slurry into the simmering peach sauce and stir constantly for 1 to 2 minutes, until the sauce coats the back of a spoon.
- Skip this step entirely if you prefer a looser, more syrupy sauce.
6. Return the pork chops to the skillet
- Nestle the seared pork chops, along with any juices that collected on the plate, back into the skillet with the peach sauce.
- Add the remaining tablespoon of unsalted butter, letting it melt into the sauce for extra shine and richness.
- Spoon the sauce over the top of the chops repeatedly for about 1 minute, letting them warm through and soak up the flavor.
7. Rest and serve
- Remove the skillet from the heat and let the pork chops rest in the sauce for 3 to 5 minutes before serving.
- Plate each chop with a generous spoonful of peaches and sauce on top.
- Garnish with a few extra fresh thyme leaves if you like.
I first worked out this method while testing my balsamic fig chicken thighs recipe, and the sear then glaze approach carried over perfectly to pork.
Tips for The Best Peach Pork Chops
A few small details make a big difference between good pork chops and truly great ones.
- Choose chops of even thickness so they cook at the same rate
- Do not skip the resting step, since it keeps the meat juicy
- Use a thermometer instead of guessing by color or firmness
- Let the pan get properly hot before adding the chops for the best sear
- Taste the sauce before serving and adjust sweetness or acidity as needed
Read Also: Maple Mustard Pork Tenderloin
Serving Suggestions
This dish pairs well with something simple that can soak up all that peach sauce.
I like to keep the sides light so the pork chops stay the star of the meal.
- Creamy Garlic Mashed Potatoes for soaking up the extra sauce
- A simple green salad with a light vinaigrette
- Steamed rice or couscous
- Warm crusty bread on the side
- Roasted asparagus or green beans for a pop of color
Variations of Peach Pork Chops
Once you have the basic method down, it is easy to change things up depending on what you have on hand.
- Swap balsamic vinegar for apple cider vinegar for a slightly different tang
- Add a pinch of red pepper flakes for a spicy kick
- Use bone in pork chops instead of boneless, adding a few extra minutes of cook time
- Stir in a splash of bourbon with the broth for a deeper flavor
- Try nectarines in place of peaches when they are in season
Another favorite worth trying: Peach Chutney Recipe.
Storage and Reheating
Leftovers hold up well, which makes this a great recipe to make ahead for busy weeks.
- Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days
- Reheat gently in a skillet over low heat, adding a splash of broth if the sauce has thickened too much
- Microwave reheating works in a pinch, in 30 second intervals, covered loosely
- Freeze cooked pork chops and sauce together for up to 2 months in a freezer safe container
- Thaw overnight in the refrigerator before reheating
I use this same reheating method for my slow cooker apple cider pulled pork recipe, since gentle heat is always kinder to pork than the microwave alone.
Nutritional Facts
These values are estimated per serving, based on one pork chop with sauce, and will vary depending on the exact ingredients you use.
- Calories: approximately 380
- Protein: approximately 28 grams
- Carbohydrates: approximately 26 grams
- Fat: approximately 18 grams
- Fiber: approximately 2 grams
- Sugar: approximately 22 grams
- Sodium: approximately 480 milligrams
Read Also: Honey Glazed Carrots Recipe
Health Benefits of Key Ingredients
Beyond tasting great, several ingredients in this recipe bring real nutritional value to the table.
Pork chops are a solid source of lean protein along with B vitamins that support energy production.
- Peaches provide vitamin C and antioxidants that support immune health
- Garlic contains allicin, a compound linked to heart and immune support
- Thyme offers antioxidants along with a small amount of vitamin A
- Balsamic vinegar contains polyphenols that may help support healthy digestion
- Olive oil provides heart healthy monounsaturated fats
The same peach and protein pairing shows up in my herb roasted vegetables post, which makes a great nutrient dense side for this meal.
FAQs About Peach Pork Chops
1. Can I use canned or frozen peaches instead of fresh?
Yes, both work well in this recipe. If using canned peaches, drain them well first and reduce the added brown sugar slightly, since the canning syrup is already sweet.
2. What is the best cut of pork chop for this recipe?
Boneless pork chops about 1 inch thick work best because they cook quickly and evenly.
Bone in chops are fine too, but they usually need a few extra minutes in the skillet.
3. How do I know when the pork chops are fully cooked?
The safest way is to use an instant read meat thermometer and pull the chops once they hit 145 degrees.
Let them rest for a few minutes afterward, since the temperature will rise slightly as they sit.
4. Can I make this recipe ahead of time?
You can make the peach sauce a day ahead and store it in the refrigerator.
Sear the pork chops fresh when you are ready to serve, then warm them in the reheated sauce for the best texture.
5. What can I substitute for balsamic vinegar?
Apple cider vinegar or even a splash of red wine vinegar will work in place of balsamic.
The flavor will be a touch brighter and less syrupy, but still delicious.
You might also enjoy: Asian Glazed Chicken Thighs Recipe
Peach Pork Chops
Ingredients
- 4 boneless pork chops about 1 inch thick, 6 ounces each
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter divided
- 3 medium ripe peaches sliced, or 2 cups canned sliced peaches, drained
- 3 cloves garlic minced
- 1/3 cup light brown sugar packed
- 1/4 cup balsamic vinegar
- 1/2 cup low sodium chicken broth
- 1 teaspoon fresh thyme leaves plus more for garnish
- 1 teaspoon cornstarch mixed with 1 tablespoon water, optional, for thickening
Equipment
- Large cast iron skillet or heavy-bottomed pan Holds heat well for even searing
- Instant-read meat thermometer Essential for perfectly cooked pork
- Tongs Silicone tipped recommended to protect the crust
- Cutting board
- Sharp knife
- Small mixing bowl For cornstarch slurry
- Measuring cups and spoons
Method
- Pat pork chops dry with paper towels. Season both sides with half the kosher salt, half the black pepper, and all the garlic powder. Let rest at room temperature for 10 minutes while you prep the peaches and garlic.
- Heat olive oil in a large cast iron skillet over medium high heat until shimmering. Add 1 tablespoon butter and melt, swirling to coat. Sear pork chops 4 to 5 minutes per side until deep golden brown and internal temperature reaches 145°F. Transfer to a plate and tent with foil.
- Reduce heat to medium and add minced garlic to the pan drippings. Stir for about 30 seconds until fragrant. Sprinkle in brown sugar and pour in balsamic vinegar, scraping up browned bits from the bottom of the pan.
- Add sliced peaches, remaining salt and pepper, and chicken broth to the skillet. Bring to a gentle simmer and cook 5 to 6 minutes until peaches soften and liquid reduces slightly. Stir in fresh thyme leaves.
- For a thicker glaze, whisk cornstarch with water in a small bowl until smooth. Pour slurry into simmering sauce and stir constantly for 1 to 2 minutes until it coats the back of a spoon. Skip for a looser sauce.
- Nestle the seared pork chops and any juices from the plate back into the skillet. Add remaining 1 tablespoon butter and let it melt into the sauce. Spoon sauce over the chops repeatedly for about 1 minute to warm through.
- Remove from heat and let pork chops rest in the sauce for 3 to 5 minutes. Plate each chop with a generous spoonful of peaches and sauce on top. Garnish with additional fresh thyme leaves if desired.
Nutrition
Notes
- Choose pork chops of even thickness so they cook at the same rate. Boneless chops about 1 inch thick work best for quick, even cooking.
- Do not skip the resting step. Letting the pork chops rest for 3-5 minutes ensures the juices redistribute and the meat stays tender and moist.
- Use an instant read meat thermometer instead of guessing doneness by color or firmness. Cook pork chops to 145°F for safe, juicy results.
- Let the pan get properly hot before adding the chops. The oil should shimmer and the butter should be melted for the best golden sear.
- Taste the sauce before serving and adjust sweetness or acidity as needed. Add a pinch more brown sugar for sweetness or a splash more vinegar for tang.
- Swap balsamic vinegar for apple cider vinegar for a slightly different tang, or add a pinch of red pepper flakes for a spicy kick.
- Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth if the sauce has thickened too much.
- Freeze cooked pork chops and sauce together for up to 2 months in a freezer safe container. Thaw overnight in the refrigerator before reheating gently.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This peach pork chops recipe has become one of my go to dinners the moment peaches start showing up at the store.
It feels special without asking much of you, and the sauce alone is reason enough to make it on repeat.
Give it a try this week, and let me know in the comments how it turned out for you.
If you loved this recipe, please share it with a friend who could use a new peach season favorite.
Recommended:
- Pork Carne Asada Recipe
- Crockpot BBQ Pulled Pork Recipe
- Slow Cooker Cranberry Pork Loin Recipe
- Tomato Basil Chicken Skillet Recipe
- Scalloped Potatoes Recipe
