Peach Pork Chops Recipe

5 from 1 vote

These juicy peach pork chops are seared in butter and finished with a sweet and savory homemade peach glaze for an easy skillet dinner.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Servings: servings

Calories: 334kcal

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.

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.