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Pork Chops and Peaches

A delightful pairing of succulent pork chops and sweet, caramelized peaches, perfect for a comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pork Chops
  • 4 pieces boneless pork chops (about ¾ inch thick)
  • 2 tablespoons olive oil extra virgin is recommended for flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
For the Peaches and Sauce
  • 4 pieces fresh peaches, skin-on, ripe but slightly firm Arizona or California peaches recommended
  • 2 tablespoons light brown sugar
  • 2 tablespoons balsamic vinegar choose a good quality for the best taste
  • 3 tablespoons unsalted butter, divided Kerrygold recommended for richness
  • ⅓ cup chicken broth low sodium recommended
  • 3 sprigs fresh thyme and rosemary use fresh for the best flavor
  • Balsamic glaze for serving, store-bought for convenience

Method
 

Preparation
  1. Slice the peaches and remove the pits. In a bowl, toss them with brown sugar and balsamic vinegar. Set aside to let the flavors meld.
  2. Drizzle the pork chops with olive oil, then season with garlic powder, Italian seasoning, salt, and pepper.
Cooking
  1. Heat a skillet over medium heat and add a splash of olive oil. Once hot, add the pork chops and sear for about 5 minutes per side until they reach an internal temperature of 145°F. Transfer to a plate and let them rest.
  2. Wipe the skillet clean, then lower the heat and add 2 tablespoons of butter. Once melted, toss in the peaches and sauté until slightly caramelized and golden for about 3-4 minutes.
  3. Pour in the chicken broth along with the thyme and rosemary sprigs. Simmer over low heat until the sauce is slightly thickened.
  4. Stir in the remaining 1 tablespoon of butter until it melts into the sauce for a glossy finish.
  5. Return the seared pork chops to the skillet and spoon the sauce and peaches over the top. Drizzle with balsamic glaze to serve.

Notes

Using fresh, in-season peaches elevates this dish. Prepare peaches and season pork ahead of time for easier cooking.