Peaches are one ingredient I never get tired of cooking with boos, especially when they’re in season. These peach pork chops have juicy, well-seasoned meat and a buttery glaze that’s sweet, tangy, smoky, and savory all at once. I let the peaches cook down right in the skillet so they get soft and buttery and flavor every bite of that pork. This ain’t your everyday pork chop dinner y’all, but it sure needs to be!
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How to Make Peach Pork Chops
These step-by-step photos show how to make pork chops with peach glaze, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Peach Pork Chops Recipe
1. Season the pork chops
Combine the onion powder, garlic powder, black pepper, seasoned salt, thyme, and smoked paprika. Pat the pork chops dry, coat them lightly with olive oil, then season both sides generously.
2. Cook the sliced peaches
Melt the butter in a skillet over medium heat, then add the peaches and cook until they begin to soften and caramelize. Stir in the garlic and cook until fragrant.
3. Make the balsamic peach glaze
Stir in the brown sugar, balsamic vinegar, Worcestershire sauce, smoked paprika, salt, and pepper. Simmer until the mixture thickens slightly, then remove it from the heat and stir in the lemon juice.
4. Sear the pork chops
Heat a cast iron skillet over medium-high heat with enough oil to lightly coat the bottom. Add the pork chops and sear both sides until browned. Then, add the butter to the skillet.
5. Butter-baste and glaze the pork chops
Spoon the butter over the pork chops as they finish cooking. Brush the brown sugar peach glaze over one side, flip, then glaze the other side.
6. Serve the chops with peaches and glaze
Let the pork chops rest, then spoon the caramelized peaches and additional glaze over the top before serving.
PRO TIP: Invest in a good instant-read thermometer, boos! I always suggest using one when cooking anything pork. Insert it into the thickest part of the chop, avoiding the bone, so you don’t overcook it.
Full Peach Pork Chops Recipe
Peach Pork Chops Recipe
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Equipment
Ingredients
For the Pork Chops
- 4 bone-in or boneless pork chops about 1-inch thick
- Olive oil for coating pork chops
- Butter for cooking
For the Pork Chop Seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon seasoned salt
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
For the Peach Glaze
- 2 fresh peaches sliced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- ½ teaspoon garlic minced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- In a small bowl, combine the onion powder, garlic powder, black pepper, seasoned salt, thyme, and smoked paprika. Pat the pork chops dry, lightly coat both sides with olive oil, then generously season both sides with the spice mixture. Set aside while preparing the glaze.
- Melt 2 tablespoons butter in a skillet over medium heat. Add the sliced peaches and cook for 3-4 minutes, until softened and lightly caramelized. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
- Add the brown sugar, balsamic vinegar, Worcestershire sauce, smoked paprika, salt, and pepper. Stir well to combine, then simmer for 4-5 minutes, stirring occasionally, until the glaze slightly thickens. Remove from the heat and stir in the lemon juice.
- Heat a cast iron skillet over medium-high heat and add enough oil to lightly coat the bottom. Add the pork chops and cook for 2-3 minutes on the first side, then flip and cook for another 2-3 minutes on the second side.
- Add 1 tablespoon butter to the skillet and spoon the melted butter over the pork chops as they finish cooking. During the final minute, brush the peach glaze onto the pork chops, then flip and glaze the other side.
- Cook until the pork chops reach 142-145°F. Remove them from the skillet and let rest for 3 minutes, keeping in mind the temperature will continue to rise slightly as they sit.
- Spoon the additional peaches and glaze over the pork chops before serving.
Notes
How to Store
- Fridge: Let your peachy pork chops cool completely, then store them with the peaches and glaze in an airtight container for up to 3-4 days.
- Freezer: Wrap each pork chop tightly, then place them in a freezer-safe container or bag for up to 2 months. Freeze the glaze separately for the best texture. Thaw everything overnight in the fridge.
- Reheating: Place the pork chops and glaze in a covered skillet over low heat with a small splash of water. Warm just until heated through so the pork doesn’t dry out. You can also reheat them covered in a 325°F oven.
Nutrition
Recipe Tips
- Adjust the cooking time. The timing in this recipe is based on chops that are about 1 inch thick. Thicker chops may need a few extra minutes, while thin or boneless chops will cook faster. Start checking thinner chops after about 2 minutes per side.
- Don’t judge doneness by color. Pork can still have a slight blush in the center at a safe temperature. Let your thermometer tell you when it’s ready.
- Pick the best peaches. Y’all, I’m picky about my peaches. Look for fruit that smells sweet and gives slightly when gently pressed near the stem. Skip any that are rock hard, wrinkled, bruised, or mushy.
- Slice the peaches evenly. Run your knife around the natural seam, twist the peach open, and remove the pit. Place each half cut-side down, then slice it into even wedges so they soften at the same rate.
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Serving Ideas
- Bring on the Carbs: Spoon the extra peach glaze over red beans and rice, garlic mashed potatoes, sour cream mashed potatoes, or crispy home fries.
- Add Some Greens: Serve these peach glazed pork chops with garlic green beans, bacon green beans, balsamic Brussels sprouts, creamed spinach, or collard greens.
- Make a Salad: Balance the sweet glaze with classic coleslaw, cucumber and onion salad, or an easy pasta salad.
- Double Down on Peach: Serve your peachy pork chops next to a grilled peach salad, sip on peach cobbler lemonade, then finish with peach dump cake or peach cobbler ice cream.
Recipe Help
Yep! Thaw frozen peaches and drain them well before cooking. For canned peaches, choose slices packed in juice instead of heavy syrup, then drain and pat them dry. Both will soften faster than fresh peaches, so keep an eye on them.
No boo! The skins soften in the skillet.
It probably needs another minute or two of simmering. It will also thicken as it sits, so remove it from the heat while it’s still pourable.
Of course boo! Use any heavy-bottomed skillet that holds heat well.
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LOOKS REALLY GOOD AND THIS WILL B ON MY PLATE THIS WEEKEND THANKS FOR SHARING
Thank you so much! I hope you love it as much as I do.
I can’t wait to hear what you think after you make it this weekend. Thanks for stopping by and letting me know it’s on your menu. Happy cooking!