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 mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dinner, Main Course
Cuisine: American, Southern
Servings: 4
Calories: 165kcal
- 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
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.
- 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.
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