Peach season is in full effect, and this tender Peach pork chops recipe with glorious rich maple bourbon flavor is perfect for summer entertaining and weeknight dinners.
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Key Ingredients
- Butter: The foundation of flavor, making those sweet potatoes and peaches silky and sumptuous.
- Sweet Potatoes: Their sweet and hearty flavor balances the savory chops.
- Onion: This adds a depth of flavor
- Sliced Peaches: This sweet, juicy fruit is great with pork and maple syrup
- Pork Loin Chops: The star of the show is perfectly juicy and flavorful.
- Maple Syrup: This sticky and sweet essence makes this dish a sweet and savory bliss.
- Bourbon: A splash of boldness, giving a smokey flavor.
How to Make Peach Pork Chops
- Preheat oven to 425 degrees. In deep skillet, melt butter over medium heat then add potatoes. Next Next layer with onions and peaches.
- Next season pork chops with salt and pepper then place on top of dish inserting between peaches.
- Lastly, stir together maple syrup and bourbon and pour over top of the dish and layer with thyme sprigs.
- Bake for 55 minutes or until pork chops are done. Remove from oven and place over stove for 15 minutes to reduce liquid then cool. Garnish with parsley and serve.
How To Serve
- Southern Comfort: Collard Greens Recipe – A soulful hug on a plate, these slow-cooked greens are simmered to perfection and bring a homely touch that complements the sweet and savory chops.
- Carb Delight: Sour Cream Mashed Potatoes – Creamy, buttery, and garlicky, these mashed potatoes are a fluffy cloud to land those richly glazed chops on.
- Veggie Crunch: Glazed Brussels Sprouts – With a crispy edge and a smoky bite, these little green gems add a textural contrast that’s utterly irresistible.
How to Store
To store the Maple Peach Pork Chops, place them in an airtight container and refrigerate for up to 3 days. When you’re ready to reheat, gently warm them in a covered skillet over medium heat, adding a splash of water or broth to keep everything moist and flavorful.
Favorite Chop Recipes
Maple Peach Pork Chops
Peach season is in full effect, and this maple peach bourbon pork chops recipe is perfect for summer entertaining and weeknight dinners.
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 4 servings
Ingredients
- 2 tablespoons butter
- 2 sweet potatoes peeled and thinly sliced
- 1/2 large onion chopped
- 1-2 cups sliced peaches
- 4 pork loin chops
- 1/3 cup maple syrup
- 2 tablespoons bourbon
- Salt and ground pepper
- Thyme
- Garnish: fresh parsley
Instructions
- Preheat oven to 425 degrees. In deep skillet, melt butter over medium heat then add potatoes. Next Next layer with onions and peaches.
- Next season pork chops with salt and pepper then place on top of dish inserting between peaches.
- Lastly, stir together maple syrup and bourbon and pour over top of the dish and layer with thyme sprigs.
- Bake for 55 minutes or until pork chops are done. Remove from oven and place over stove for 15 minutes to reduce liquid then cool. Garnish with parsley and serve.
Notes
To store the Maple Peach Pork Chops, place them in an airtight container and refrigerate for up to 3 days. When you’re ready to reheat, gently warm them in a covered skillet over medium heat, adding a splash of water or broth to keep everything moist and flavorful.
Nutrition
Calories: 426kcal | Carbohydrates: 36g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 104mg | Sodium: 153mg | Potassium: 879mg | Fiber: 2g | Sugar: 22g | Vitamin A: 9520IU | Vitamin C: 5.5mg | Calcium: 62mg | Iron: 1.2mg
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Love this recipe, easy to do and delicious. I don’t have bourbon, so I use Jamaica rum, i don’t know if it taste the same, but love it! tks
Can I make this recipe using canned peaches. Our local peaches are out of season now and I want to try the recipe. Looks so good and I love bourbon.
Yes you can or even frozen peaches.
This meal was delicious! I see it becoming a staple in our newlywed home, thank you.
Hooray I’m so glad you enjoyed it!!
Jocelyn, I really have to thank you for this recipe! This is the second time we have made it this month, and have already included in the menu plans for when my in-laws visit in October. By luck, we had just bought a Le Crueset covered baker right before I discovered your website, and it has been happily cooking up your delicious recipes since! As we are now empty-nesters, we are having a ball expanding our repertoire of dishes and really appreciate the creativity you share with us.
Thank you so much Chris!!!! I am so glad you like this recipe. And thank you so much for stopping by and letting me know that you follow along!!!
Made this tonight. Absolutely delish. Brined the pork for a few hours and swapped out the onions for shallots. The sauce was to die for.
That sounds so fantastic! I am sooo glad you enjoyed it!
Everything you make looks absolutely divine. I love all the flavors that you incorporated in here with the pork chops, sweet potatoes, and peaches!
Thank you so much hon! They seriously go so well together!
This is one damn good recipe. I made the sauce and spooned it over pork tenderloin that I brined for a few hours. It’s definitely a summer must-make recipe!
NICE!!!! Girlfriend can I get an invite to dinner?
Is this put in the oven covered or uncovered? I’m guessing that needing to reduce the liquids would mean covered, but it doesn’t have instructions either way.
Hi Chris. I covered mine! Then reduced over the stove when done.
I don’t eat pork, but these look so good. I wonder if this recipe can be used with beef tips?
That sounds fantastic. I would love to know how it turns out!