Pork Chop & Peaches Skillet

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.

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.

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.

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!

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.

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!