Pork Chops and Peaches

5 from 3 votes

These Pork Chops and Peaches are the perfect summertime meal! Enjoy herb-seasoned pork chops cooked with a balsamic and brown sugar peach sauce. It's so good and easy to make.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: people

Calories: 393kcal

Author: Tania

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.

Substitutions and Variations:

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.

Nutrition