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a spoon dripping juices over the meat in this peaches and pork chop skillet
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4.80 from 5 votes

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: American, Southern
Servings: 4
Calories: 165kcal
Author: Meaghan @ 4 Sons R Us

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