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Peach Pork Chops Recipe

Peach Pork Chops

iamwinfred
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 380 kcal

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

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 26gProtein: 28gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 480mgPotassium: 620mgFiber: 2gSugar: 22gVitamin A: 8IUVitamin C: 10mgCalcium: 4mgIron: 8mg
Keyword balsamic peach pork, peach pork chops, pork chops with peaches, summer pork chops
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