I once found the thought of mixing pork with fruit strange, until I tried it and let me tell you, I am now a convert. This recipe was responsible for my change of perception.
Thick-cut pork chops are pan-fried with garlic powder, smoked paprika and Italian seasoning until deliciously golden, then combined with peaches caramelised into a divine jam in brown sugar and finished off with a fragrant buttery pan sauce cooked with fresh thyme and rosemary.
The whole thing is then glazed, after cooking, with more balsamic before serving; it is a quick, easy, summer meal that once made, just has to be eaten!
Getting Pork Chops Perfectly Golden
- Dry chops completely with paper towels. Wet meat steams instead of sears.
- Rub oil directly on the chops. Seasoning sticks and oil will not smoke.
- Flick a few water drops in the hot skillet. If they dance, the skillet is ready!
- Leave chops untouched after placing in the searing skillet. Give chops stillness for 5-6 minutes so they can create some crust.
- When cooking for a gang, use larger skillets and cook in batches. The chops that stay warm on the oven will turn pale and grey eventually.
What to Serve with Peach Pork Chops
- CREAMY MASHED POTATOES (the glossy peach sauce is captured in every drop)
- Brussels sprouts or roasted asparagus with a touch of lemon to balance out the sweetness
- You can have buttered egg noodles or wild rice pilaf for a filling meal.
- For brightness, try a straightforward arugula salad with shaved parmesan cheese!
Choose one green and one starch, and you’re done. Here, the sauce plays a major role, so keep the sides simple and focus on the peaches.
More From the Kitchen
- Juicy Apple Butter Pork Chops
- Tender Crockpot Apple Cider Pork Chops
- Glazed Maple Mustard Pork Tenderloin
- Classic Crockpot Pork Chops and Rice
- Tender Grilled Honey Garlic Pork Chops
- Mouthwatering Slow Cooker Pork and Sauerkraut with Apples
Peach Pork Chops
Delicious Homemade Peach Pork Chops recipe with step-by-step instructions.
Ingredients
For the peaches
- 4 large peaches (sliced into 1/2-inch thick wedges)
- 2 tbsp brown sugar
- 2 tbsp balsamic vinegar
For the pork
- 4 pork chops (at least 1-inch thick)
- 2 tbsp olive oil
- 1.5 tsp garlic powder
- 1 tsp italian seasoning
- 1/2 tsp smoked paprika
- salt to taste
- pepper to taste
For the pan sauce and finishing
- 3 tbsp salted butter
- 1/2 cup chicken broth
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- balsamic glaze (for drizzling)
Instructions
- Slice the peaches to 1/2 inch slices and put to one side. Combine brown sugar and balsamic vinegar and set aside. Pat pork chops dry with paper towels. Mix together the garlic powder, Italian seasoning, smoked paprika, salt and pepper in a tiny bowl. Coat all sides of each pork chop in the mixture. Brush 2 tablespoons olive oil over the top, allowing it to stick and become a golden brown crust.
- Pour oil in a large skillet and place over medium-high heat. Put the pork chops in and cook 5-6 minutes each side until the desired brownness and reaches 145 degrees F inside. Remove and put aside.
- Pour 3 tablespoons butter into the same skillet at medium-high heat. Add peach slices, stirring to brown and caramelize a light brown crust for 4-5 minutes. Pour brown sugar and balsamic vinegar mixture, stirring to combine.
- Add chicken broth, fresh thyme, fresh rosemary and stir. Simmer 3-4 minutes until flavors meld together. Taste and season with salt and pepper if necessary. Remove from heat and pour in the last tablespoon of butter. Stir it until it is all incorporated.
- Return pork chops to the skillet with the peach sauce, spooning over the tops of the chops some sauce and peaches. Warm through for 1-2 minutes. Drizzle the balsamic glaze on top of each chop and serve.
