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Recipe Index » Course » Main Dish » Pork Chop & Peaches Skillet

Pork Chop & Peaches Skillet

Published by Meaghan on February 28, 2022 | last updated on March 4, 2022.

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This pork chop and peaches skillet is a sweet, savory way to dress up dinner. This easy recipe gives the meat so much flavor and feels a little special because of the perfect blend of tangy peach flavors.

peaches and pork chops topped with fresh herbs shown in a black cast iron skillet

Pork chops get a bad rap.

So many people think they are boring, bland, and dry.

Well, friends, not when they are made like this!

Peaches and balsamic vinegar give these chops so much flavor that they are anything but boring, bland, and dry.

In fact, they are the opposite! Bold, fruity, sweet, tangy and addictive.

You’ll love these so much you’ll want to put them on your regular menu.

peaches and pork chops topped with fresh herbs shown in a black cast iron skillet

Ingredients

To make this you’ll need:

  • Pork chops– Boneless chops that are about a half inch thick.
  • Salt and pepper– To taste
  • Extra virgin olive oil– You don’t want to substitute it in this recipe since you need it for flavor.
  • Peaches– Sliced canned peaches in juice, not syrup. 
  • Brown sugar– Either light or dark. Dark will give it more of a molasses flavor while light will be a more subtly molasses flavor.
  • Balsamic vinegar– Don’t substitute another vinegar or you will change the flavor of the whole dish,,
  • Cornstarch– And water to make a slurry and thicken the sauce created when cooking.

a silver spatula under a pork chop from a black cast iron skillet

How to Make

This dinner is so easy you can make it anytime but it is fancy enough to serve to company.

To make it, pat both sides of your pork chops dry with paper towels and then season each side liberally with salt and pepper.

Set the seasoned chops aside.

Then, heat the oil in a large, nonstick skillet set over medium heat.

Once the oil’s hot, add the prepared chops to the skillet.

Sear the chops, cooking for 4 minutes per side.

Each side should be a nice golden brown color.

Drain the juice from the can of peaches into a small mixing bowl, leaving the peaches in the can.

Whisk the brown sugar and vinegar together with the peach juice.

Pour the mixture evenly out over the pork chops, and bring to a boil.

As soon as it boils, immediately reduce the heat to low, stirring to prevent the sauce from burning or sticking.

Add the peaches to the skillet and allow the mixture to simmer for 2 minutes.

Then, whisk the cornstarch and water together in a small bowl and stir it into the skillet.

Let the mixture simmer for 30 seconds, and then remove the skillet from heat and let it rest for 1 minute.

Serve the pork chops with peaches, and spoon the thickened juice over top.

Enjoy!

a spoon dripping juices over the meat in this peaches and pork chop skillet

Storing Leftovers

Store leftover pork chops in an air tight container in the fridge for 3 to 4 days. Reheat on the stove top in a pan, cooking until warmed through.

Tips and Tricks

  • These pork chops can be served over rice or mashed potatoes. They also pair well with roast potatoes and veggies.
  • You can make them with fresh peaches, but the peaches will just need to cook an additional few minutes to soften and allow juices to release.
  • Don’t disturb the pork in the pan when you are initially searing it. You want it to be able to develop the golden crust.

a close up of the meat and fruit in this peaches and pork chop skillet

Other Pork Chop Recipes

This pork chop and peaches skillet is an easy way to give chops a delicious upgrade. Make them tonight and enjoy!

Looking for other pork chop recipes? Try these:

  • Boneless Pork Chops with Apple Chutney
  • French Onion Pork Chops
  • Smothered Pork Chops In Brown Gravy
  • Crispy Baked Italian Ranch Pork Chops
  • Herbed Pork Chops In Mushroom Gravy

If you’ve tried this PORK CHOP AND PEACHES SKILLET, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

a spoon dripping juices over the meat in this peaches and pork chop skillet

Pork Chop & Peaches Recipe

This pork chop and peaches skillet is a sweet, savory way to dress up dinner. This easy recipe gives the meat so much flavor and feels a little special because of the perfect blend of tangy peach flavors.
5 from 3 votes
Print Pin Rate
Course: Dinner, Main Course
Cuisine: American, Southern
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 165kcal
Author: Meaghan @ 4 Sons R Us
Prevent your screen from going dark

Ingredients

  • 4 boneless pork chops each about 1/2" thick
  • salt & pepper to taste
  • 1 1/2 tbsp extra virgin olive oil
  • 1 15 oz can sliced peaches in juice, NOT syrup
  • 1/3 cup brown sugar
  • 1 1/2 tbsp balsamic vinegar
  • 1/2 tsp cornstarch + 1 1/2 tsp water, for a slurry
US Customary - Metric

Instructions

  • Using paper towels, pat both sides of your pork chops dry and then season each side liberally with salt & pepper. Set them aside.
  • Add the oil to a large, non stick skillet set over medium heat. Once the oil's hot (shimmery) add the prepared chops.
  • Let the chops sear, cooking for 4 minutes, then flip them and continue cooking for another 4 minutes on the other side. Each side should be a nice golden brown color.
  • Drain the juice from the can of peaches into a small mixing bowl, leaving the peaches in the can. Add the brown sugar & vinegar to the mixing bowl- whisking to evenly combine.
  • Pour the mixture evenly out over the pork chops, and bring to a boil. Immediately reduce the heat to low, stirring to prevent the sauce from burning or sticking.
  • Add the peaches to the skillet and allow the mixture to simmer for 2 minutes.
  • Whisk the cornstarch & water together in a small bowl, then pour it into the skillet- stirring just to combine. Let the mixture simmer for 30 seconds, and then remove the skillet from heat and let it rest for 1 minute.
  • Serve the pork chops with peaches, and spoon the thickened juice over top.

Notes

  • These pork chops can be served over rice or mashed potatoes. They also pair well with roast potatoes and veggies.
  • You can make them with fresh peaches, but the peaches will just need to cook an additional few minutes to soften and allow juices to release.
  • Don't disturb the pork in the pan when you are initially searing it. You want it to be able to develop the golden crust.

Nutrition

Calories: 165kcal | Carbohydrates: 29g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 237mg | Fiber: 2g | Sugar: 28g | Vitamin A: 347IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg
Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!

 

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Hi! I’m Meaghan

Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas. I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot. Read more...

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Comments

  1. Carmen says

    February 28, 2022 at 10:29 pm

    5 stars
    I made this for dinner tonight and added fresh Swiss chard from my garden. Delicious and am making this regularly. Never thought of peaches with pork but it’s very good!

    Reply

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Welcome to 4 Sons ‘R’ Us

Hi! I’m Meaghan. Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas.

I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot.

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