Peachy Pork Chops Recipe

Serves: 4 people
Total Cooking Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes

Nutritional Information per Serving:

• Calories: 385
• Protein: 32g
• Fat: 14g
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 24g
• Sodium: 485mg
• Iron: 1.8mg
• Vitamin C: 12mg
• Vitamin A: 285mg
• Potassium: 485mg
• Niacin: 8.5mg

What You Will Need

For the Pork Chops:

• 4 bone-in pork chops, 1-inch thick (about 6 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried thyme

For the Peach Glaze:

• 3 large ripe peaches, peeled and diced
• 1/4 cup brown sugar
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons butter

For Garnish:

• 2 tablespoons fresh basil, chopped
• 1 green onion, sliced thin
• Extra diced fresh peaches

Essential Equipment:

• Large oven-safe skillet or cast iron pan
• Meat thermometer
• Tongs for flipping
• Small saucepan for glaze

Preparing the Pork Chops

Remove pork chops from refrigerator 20 minutes before cooking to bring them to room temperature for even cooking. Pat the chops completely dry with paper towels, as moisture will prevent proper searing. In a small bowl, combine salt, black pepper, garlic powder, smoked paprika, and dried thyme to create your seasoning blend.

Seasoning for Maximum Flavor

Rub the seasoning mixture generously on both sides of each pork chop, pressing gently to help the spices adhere. Let the seasoned chops rest while you prepare the peach glaze. This resting time allows the seasonings to penetrate the meat for better flavor throughout.

Preparing Fresh Peaches

Choose ripe but firm peaches that give slightly when pressed. To peel easily, score an X on the bottom of each peach and blanch in boiling water for 30 seconds, then transfer to ice water. The skins should slip off easily. Dice the peeled peaches into 1/2-inch pieces, discarding the pits.

Making the Peach Glaze Base

In a small saucepan over medium heat, combine the diced peaches, brown sugar, honey, apple cider vinegar, and soy sauce. Stir until the sugar dissolves and the mixture begins to simmer. Add the minced garlic, grated ginger, and red pepper flakes if using for a slight heat element.

Cooking the Glaze

Simmer the peach mixture for 8-10 minutes, stirring occasionally, until the peaches break down slightly and the liquid reduces to a syrupy consistency. The glaze should coat the back of a spoon when ready. Remove from heat and swirl in the butter for a glossy finish. Set aside until ready to use.

Searing the Pork Chops

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the seasoned pork chops in the pan, making sure not to overcrowd. Sear for 3-4 minutes on the first side until a golden-brown crust forms. Do not move the chops during this time.

Achieving the Perfect Sear

Flip the pork chops using tongs and sear the second side for another 3-4 minutes until golden brown. The searing process locks in juices and creates the flavorful crust that makes these chops so delicious. The internal temperature should start climbing toward the target of 145 degrees.

Finishing with Glaze

Reduce heat to medium and brush or spoon the peach glaze generously over the top of each pork chop. Allow the glaze to caramelize for 2-3 minutes, creating a beautiful, glossy coating. The sugars in the glaze will create an appealing lacquered appearance.

Checking for Doneness

Insert a meat thermometer into the thickest part of one chop, avoiding the bone. The internal temperature should reach 145 degrees for safe consumption while maintaining juiciness. If needed, continue cooking for 1-2 more minutes, adding more glaze as the pork cooks.

Resting for Optimal Juiciness

Remove the skillet from heat and let the pork chops rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is tender and moist. Cover loosely with foil to keep warm during resting.

Final Glaze Application

During the resting period, warm any remaining peach glaze and brush it over the chops one final time for maximum flavor and visual appeal. The glaze should be thick enough to cling to the meat but not so thick that it becomes sticky.

Plating and Presentation

Arrange the glazed pork chops on individual plates or a serving platter. Spoon any accumulated pan juices and remaining glaze around the chops for extra flavor. The beautiful caramelized glaze should give the chops an appetizing golden-brown appearance.

Adding Fresh Garnishes

Sprinkle fresh chopped basil and sliced green onions over the chops for color and freshness. Add a few pieces of fresh diced peaches around the plate for extra fruit flavor and visual appeal. The bright colors create an attractive, restaurant-quality presentation.

Perfect Side Dish Pairings

These peachy pork chops pair wonderfully with roasted sweet potatoes, wild rice pilaf, or garlic mashed potatoes. Steamed green beans, roasted Brussels sprouts, or a fresh arugula salad provide nice contrasts to the rich, sweet glaze. The fruit flavors also complement corn dishes beautifully.

Storage and Reheating

Store leftover pork chops in the refrigerator for up to 3 days, covered tightly. To reheat, place in a 350-degree oven for 10-15 minutes until heated through, or reheat gently in a skillet over medium-low heat. Add a splash of water or broth to prevent drying out.

Make-Ahead Tips

The peach glaze can be made up to 2 days ahead and stored in the refrigerator. Reheat gently before using. You can also season the pork chops up to 4 hours ahead and refrigerate, bringing them to room temperature before cooking for the best results.

Seasonal Variations

When fresh peaches are not in season, use frozen peaches (thawed and drained) or substitute with other stone fruits like apricots or plums. Canned peaches in juice (drained) work in a pinch, though fresh provides the best flavor and texture.

Wine Pairing Suggestions

These peachy pork chops pair beautifully with medium-bodied white wines like Riesling or Viognier, which complement the fruit flavors. Light red wines like Pinot Noir or Beaujolais also work well, as they do not overpower the delicate peach notes.

Tips for Perfect Results

Choose pork chops of uniform thickness for even cooking. Do not skip the resting period after seasoning or after cooking. Use a meat thermometer for accuracy – overcooked pork chops will be dry regardless of the glaze. Fresh, ripe peaches make a significant difference in flavor, so choose the best quality fruit available.