Peach Pork Chops
Juicy, golden-seared pork chops meet a rich peach glaze in this Peach Pork Chops Recipe that tastes like a summer dinner from a really good restaurant, made entirely in your own kitchen. The sweetness of ripe peaches with a touch of brown sugar, a splash of balsamic vinegar, and a handful of savory spices creates a sauce that is absolutely irresistible poured over a perfectly seared chop.
Equipment
- Cast iron skillet or heavy stainless steel skillet - 12 inch (30 cm), or similar heavy-bottomed pan
- Meat thermometer - instant-read for checking pork doneness
- Tongs - for flipping the chops
- Cutting board
- Sharp knife - for slicing peaches
- Small bowl - for mixing the spice rub
- Measuring spoons
- Measuring cups
- Splatter Screen - optional but helpful when searing
Ingredients
- 4 boneless pork chops - about 1 inch or 2.5 cm thick, approximately 6–8 oz or 170–225g each
- 2 tablespoons olive oil - divided, for searing
- 2 tablespoons unsalted butter
- 3 medium fresh peaches - peeled and sliced, or one 15 oz or 425g can of peach slices in juice, drained, or 2 cups or 300g frozen peach slices, thawed and drained
- 3 cloves garlic - minced
- 3 tablespoons light brown sugar - packed
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1 teaspoon smoked paprika - divided (1/2 tsp for the pork, 1/2 tsp for the glaze)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon seasoned salt - like Lawry's
- fresh thyme sprigs - for garnish (optional)
Instructions
- Mix the spice rub: combine seasoned salt, garlic powder, onion powder, 1/2 teaspoon smoked paprika, dried thyme, and black pepper in a small bowl.
- Pat pork chops completely dry with paper towels. Drizzle with 1 tablespoon olive oil and rub over both sides. Sprinkle the spice rub generously over both sides, pressing to adhere. Let rest at room temperature for 10-15 minutes.
- If using fresh peaches, peel them by scoring an X on the bottom, blanching in boiling water for 30 seconds, then transferring to ice water. Slip off the skins and slice into 1/2-inch (1.25 cm) wedges. If using canned or frozen peaches, drain and pat dry thoroughly.
- Heat a cast iron or heavy-bottomed skillet over medium-high heat for about 2 minutes. Add the remaining 1 tablespoon olive oil and swirl to coat. Place the pork chops in the skillet and sear without moving for 3-4 minutes until a deep golden-brown crust forms. Flip and sear the second side for another 3-4 minutes.
- Use an instant-read thermometer to check the internal temperature; pull the chops at 145°F (63°C). Transfer to a plate and tent loosely with foil. Let rest while you build the glaze.
- Reduce heat to medium. Add the butter to the skillet with the browned bits from the pork. Once the butter is foaming, add the peach slices in a single layer. Cook for 2-3 minutes without stirring to caramelize, then stir gently and cook for another 1-2 minutes until softened and golden.
- Add the minced garlic and cook for about 30 seconds until fragrant. Add brown sugar, balsamic vinegar, Worcestershire sauce, and the remaining 1/2 teaspoon smoked paprika. Stir and scrape the bottom of the pan to lift the browned bits into the glaze. Simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in lemon juice.
- Nestle the rested pork chops back into the skillet and spoon the glaze and peaches generously over the top. Return to low heat for 1-2 minutes to warm through without overcooking. Taste the glaze and adjust seasoning as needed.
- Transfer the pork chops to serving plates, spooning extra peach glaze and fruit on top. Garnish with fresh thyme sprigs if desired. Serve immediately while the glaze is glossy and the pork chops are warm.
Notes
- Dry the pork chops thoroughly: Moisture is the enemy of a good sear. Always pat them dry with paper towels before seasoning.
- Use a hot pan: The pan should be hot before you add the oil, and the oil should shimmer before you add the pork. This ensures an immediate sear.
- Don't crowd the pan: If you're cooking more than 4 chops, work in batches. Overcrowding drops the pan temperature and causes steaming instead of browning.
- Let the chops rest: Even 5 minutes of resting off the heat means significantly juicier pork. Don't skip this.
- Use peaches that are just ripe: Slightly firm peaches hold up better to cooking. Overly ripe or soft peaches will become mushy in the skillet.
- Check the temperature, not the clock: Pork chop thickness varies, so always use a thermometer and pull at 145°F (63°C) for safe, juicy results.
- Taste and adjust the glaze: Everyone's sweet-savory preference is different. Add a pinch more brown sugar for sweeter, a splash more balsamic for tangier.
- Canned peaches: Choose peaches packed in juice rather than heavy syrup, and drain them thoroughly before using. Reduce the brown sugar by half a tablespoon if using canned peaches in juice.
- Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth, covered, for 3-4 minutes per side.
- Make-ahead: The peach glaze can be prepared up to 2 days in advance and stored in the refrigerator. When ready to serve, reheat the glaze gently in a skillet and sear the pork chops fresh.