I love cooking with peaches in the summer! One of my family’s favorites is pork chops with peaches, so we’ve basically been making them every week. So good!
The combination of caramelized balsamic peaches and savory pan-seared pork chops are a match made in heaven. It’s such a simple yet incredibly delicious dish!
This balsamic glazed pork chops and peaches dish are great for weeknights. It comes together in one pan in just 30 minutes.
This pork chops and peaches meal should be on your weekly summer menu! Imagine sweet and juicy peaches caramelized with tangy balsamic and brown sugar, served with herbed pan-seared pork chops, and infused with fresh rosemary and thyme!
It is a perfect blend of sweet and savory in every bite. Plus, it is a one pan meal making for super easy clean up, and can be made in just 30 minutes.
If I have any peaches left over, I will often make this Grilled Peach Salad the next day. It is another great way to enjoy this amazing summer fruit!
Also try this wonderful Grilled Pork Chop Marinade! And once fall comes around, try this skillet Pork Chops with Apples.
Why I love making these pork chops and peaches:
- It’s a great 30-minute one pan meal for those busy weeknights. Super easy to make with minimal clean-up.
- Juicy, sweet, ripe peaches that are caramelized in balsamic vinegar and brown sugar to bring all the flavors of summer!
- Sweet and savory: The glazed pork chops and sweet peaches combined create the perfect sweet and savory balance in every bite.
Jump to:
Ingredient Notes
This dish is the perfect way to enjoy those juicy peaches every summer. Below I share a few ingredient notes from recipe testing. As always, the full ingredient quantity list can be found in the recipe card down below.
- Pork loin chops: This recipe uses boneless chops because they cook up faster and more evenly. You can use bone-in chops but will need to add to cooking time.
- Seasonings: Garlic powder, Italian seasonings, salt and pepper add amazing flavor.
- Olive oil: For the skillet.
- Fresh peaches: Use ripe but just slightly firm. Find ones that smell aromatic.
- Brown sugar: Adds a sweet flavor and creates the perfect caramelization.
- Balsamic vinegar: Adds a splash of acidity to help balance out the sweetness.
- Balsamic glaze: For serving. I often use store-bought.
- Thyme and rosemary sprigs: Fresh sprigs are great but if you don’t have fresh herbs, you can use dried.
- Chicken broth: Savory base for the sauce.
- Unsalted butter: Boosts flavor and adds richness to the peach sauce.
Step-by-Step Tutorial
These pork chops and peaches are super simple to make. Let me show you how, along with some helpful tips!
Step 1 | Prep the peaches
Slice the peaches. You can leave the skin on, it’s up to you. In a bowl, toss them with brown sugar and balsamic vinegar (not glaze). Set aside to allow the flavors to come together.
Step 2 | Season and cook pork chops
Season each side of the pork chop with olive oil, Kosher salt, ground black pepper, garlic powder, and Italian seasoning.
In a large skillet, heat a few generous drizzles of olive oil over medium heat. Cook for about 4 minutes per side or until the meat thermometer registers about 160 degrees F for medium-well (145F is the safe temperature). Transfer to a plate and set aside.
Step 3 | Cook the peaches
Wipe the skillet clean. Then, melt the unsalted butter and add peaches, sautéing until slightly caramelized. Then, stir in the chicken broth and add the rosemary and thyme sprigs, stirring to create a sauce that is slightly thick. Season with salt and pepper to taste.
Step 4 Ӏ Finish sauce and return pork chops
Turn off the heat. Then, immediately add the remaining butter to help the sauce thicken. Place the cooked pork back into the skillet and drizzle with sauce and peaches.
Serve with a few drizzles of balsamic glaze on top, along with extra herbs for garnish.
Reheating
This pork chops with peaches dish tastes best when served immediately. Reheating can sometimes make them a bit tough, but if you need to store them, that’s totally fine.
To store, refrigerate in a sealed container for up to 3 days. Reheat in a skillet or microwave oven until warm to taste. Spoon some sauce over the pork chops or drizzle a few droplets of water over to re-introduce moisture.
Other Cooking Methods
If you prefer to fire up the grill, I included instructions on how to grill both pork chops and peaches separately. Additionally, I included a sheet pan version you cam make in the oven.
Grilling the pork chops: Preheat the grill to medium-high heat. Grill for about 5 minutes per side if using boneless (4-6 minutes per side if bone in). Check for doneness with a meat thermometer then let them rest for 10 minutes before serving.
Grilling the peaches: Preheat grill then cut peaches into halves removing the pit. Toss Brush with brown sugar and balsamic vinegar. Grill flat side only for 2 to 3 minutes, or until they remove easily.
Sheet pan method: Bake at 400F for 10 minutes. Then, toss peaches with the brown sugar and balsamic vinegar. Add it to the sheet pan together with the pork and bake for another 10-12 minutes.
Pairing and Serving Ideas
I’d highly recommend pairing a salad with this pork chops and peaches dinner. Here are a few I enjoy:
- Lemon Arugula Salad – the perfect salad that goes great with any protein really
- Lemon Green Bean Salad– it’s bright and lemony!
- My family’s House Salad– a classic addition to any meal
Looking for more summer-worthy dinners? Try these:
Recipe FAQs
Peaches that are ripe but slightly firm are best. They will hold their shape better when cooking and will not get mushy, but still be sweet.
Yes, but drain off the excess liquid. They will be sweeter in flavor due to the juices they are packed in, so no need to add the brown sugar. Just toss them with the balsamic vinegar.
Boneless pork chops should be ¾ inch thick. You can also use bone-in chops, but they will take a bit longer to cook.
A minimum of 145 degrees F in the thickest part, plus 10 minutes of resting time. For medium, 150-155 degrees F, and for medium well it’s 155-160 degrees F for medium-well. I personally like mine medium-well.
Tips for Success
- Boneless vs bone-in chops: This recipe uses boneless pork chops because they cook quicker and more evenly. If using bone-in chops, they will take a little longer to cook, especially around the bone, so give it an extra 2 minutes or so.
- Peaches: Use ripe, but slightly firm peaches. If they are too ripe or soft, they may not hold their shape when cooking.
- How to thicken the sauce: Butter, but off the heat. At the end, turn off the heat and immediately add 2 tablespoons of butter and let it melt. This will help thicken the sauce and make it glossy. If the heat remains on, the butter will liquify and the sauce won’t thicken.
- Always use a meat thermometer to ensure the it is cooked to the right temperature.
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Pork Chops and Peaches
Equipment
Ingredients
- 4 fresh peaches, skin-on - ripe but slightly firm
- 2 tablespoons light brown sugar
- 2 tablespoons balsamic vinegar
- 4 boneless pork chops - about ¾ inch thick
- Olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper
- 3 tablespoons unsalted butter, divided
- ⅓ cup chicken broth - plus more as needed
- 3 sprigs fresh thyme and rosemary
- Balsamic glaze for serving - store-bought glaze is great
Instructions
- Slice the peaches and remove the pit. Then, in a bowl, toss with brown sugar and balsamic vinegar (not the glaze). Set aside.
- Season pork chops with a few drizzles of olive oil, garlic powder, Italian seasoning, Kosher salt (about ½ teaspoon per pork chop), and ground black pepper.
- In a skillet, add a few drizzles of olive oil over medium heat. Once the skillet is hot, cook the pork chops about 5 minutes per side. See notes for internal temperatures. Transfer to a plate and set aside.
- Wipe the skillet clean. Then, melt 2 tablespoon of the butter and then add the peaches. Sauté until slightly caramelized. Then, add the chicken broth along with the thyme and rosemary sprigs. Simmer over low heat for a few minutes until the sauce is caramelized slightly thickened. Season with salt and pepper to taste.
- Turn off the heat. Then, immediately add the remaining 1 tablespoon of butter and stir until melted. This will help thicken the sauce and make it glossy. Note: It's important to add the butter after the heat is off, otherwise it will liquify and not thicken the sauce.
- Return the seared pork chops to the pan, and spoon some of the sauce and peaches over. To serve, drizzle with balsamic glaze (not vinegar) on top.
Notes
- Safe temperature for pork: A minimum of 145 F in the thickest part, plus 10 minutes of rest time, for medium rare. 150-155 F for medium. 155-160 F for medium-well.
- Peaches: Use ripe but slightly firm peaches. Too ripe they will not hold their shape.
- Use boneless or bone-in pork chops. Either can be used. Boneless cook up faster and more evenly. Bone-in pork chops are juicier but take a few more minutes to cook.
- If using bone-in, you can finish in the oven at 400 degrees F for 5 to 8 minutes just to be sure there fully cooked.
- Storage and reheating: Refrigerate in an airtight container for up to 3 days. Reheat in the microwave or skillet until warmed through.
- Fresh herbs: You can use dried herbs. ¼ tsp rosemary, ½ tsp thyme or ¾ tsp Italian seasoning.
- Chicken broth: Vegetable broth.
- Peaches: Canned can be used just omit the brown sugar.
- Nectarines are a good substitute for peaches.
Jaxx says
My husband made this tonight and I don’t like pork chops. This was phenomenal, the sauce was divine. He did add a jalapeño and wow. So good.
Aubrey says
soooo delicious. complex flavors with super easy execution. my sauce didn’t quite thicken the way i hoped but i was also impatient because it smelled so good. fresh peaches also added to this!
Tania says
Thank you Aubrey! I’m so glad to hear you loved it!
Laurie says
I thought the recipe was interesting and whoa I underestimated the flavor profiles this recipe brings to the table. The balsamic and carmelized peaches almost created a fig-like glaze.
Tania says
Thank you Laurie! So glad you enjoyed my recipe.