Peach Pork Chops that are quick and easy to make, perfect for a weeknight dinner or cozy night in. It’s sweet and savory, caramelized and juicy. And the best part is you don’t have to wait till summer for fresh peaches!
Peach Pork Chops
This peach pork chops recipe is all about keeping things simple and straightforward. The ingredient list is short, the steps are minimal, but there’s plenty of room for customizations and addons.
If you want a more complex sauce, feel free to add fresh ginger, a little bit of brown sugar, perhaps a splash of white wine instead of the chicken stock, or maybe some soy sauce and some chillies for a spicy kick.
But if you want to keep things very low-effort, you can just follow the recipe and you’ll end up with a wonderfully simple and flavorful dish.
Pork has an affinity for sweet sauces, so fruit-based sauces like this one complement it really well. I love peaches, but fresh ones are sadly seasonal (and pricier), unlike canned ones that are easily available all year, making this dish not only perfect for any season, but also for any budget.
It looks nice and fancy, but it’s dinner on a budget!
How to Cook Pork
Pork is relatively lean, so it’s easy to overcook (having said that, I do prefer my pork cooked more on the medium side. I know pink, juicy, medium-rare pork is served everywhere, but when it comes to pork, I’d rather be safe than sorry. Just personal preference!)
Anyway… one way to make sure that you don’t overcook your pork is simply by keeping an eye on the chops and monitoring the temperature. For a medium-cooked pork chop, aim for an internal temperature of 145°F (63°C) with a 3-minute rest, according to the USDA. Some restaurant chefs go one step further and cook pork medium-rare, or to about 145°F, so it’s really a matter of deciding whatever temperature and texture you’re comfortable with.
As they cook, pork chops have a tendency to buckle, making it hard to maintain even contact with the pan. That happens because that layer of fat around the chop’s exterior shrinks faster than the meat inside, causing it to buckle.
That doesn’t necessarily happen every time. For example, the pork chops I got didn’t have that exterior fat layer, but in case the ones you get do, all you have to do is score the fat in two or three places with a knife. That way the chops will cook more evenly.
Bone-in pork is better to cook because the bone acts as an insulator and helps retain moisture as it cooks.
Pairings and Substitutions
If you want a more grown-up version of these peach pork chops, try substituting half the chicken stock for white wine. Make sure to add a few tablespoons of the peach syrup when adding the chicken stock. The sugary liquid not only adds a nice sweet touch, but it also helps thicken the sauce, making it more luscious. Cook it down for a rich glaze, but keep adding more chicken stock for a saucier sauce.
In fact, if you like a saucier sauce, I suggest adding more chicken stock and syrup and perhaps a little bit of cornstarch for thickening.
I like serving the chops with a simple green salad (lettuce, red onions and avocado and simple vinaigrette made with olive oil, lemon juice, dijon mustard, parmesan and seasoned with salt and pepper). A simple salad means minimal prepping and eyeballing the ingredients, so you can get it done by the time the pork is ready to serve.
Mashed potatoes, rice and sautéed veggies would also make wonderful side dishes.
I really like how you can take some very simple and inexpensive ingredients and turn them into a cohesive and flavorful final dish. The best part is how low-effort the whole thing is and how little time it takes.
This quick and simple dish is truly a favorite weeknight dinner around here. If you make this Peach Pork Chops please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!
Ingredients
2 pork chops
1 tbsp red wine vinegar
2 sprigs rosemary, chopped
2 tbsp olive oil, divided
4 canned peach halves, plus syrup
3 cloves garlic, minced
1/2 cup chicken stock
salt and black pepper
Directions
Pat the pork chops dry and add to a bowl. Season with salt and pepper, then rub the red wine vinegar and half chopped rosemary into the pork chops.
Heat 1 tbsp olive oil in a cast-iron or heavy-bottom skillet over medium high until it shimmers. Carefully add the pork chops and sear on both sides, about 2-3 minutes per side.
Reduce the heat to medium and continue to cook, until they are deep brown and cooked through, about 3-5 more minutes per side (an instant-read thermometer should register 145F when inserted into the thickest part of the chop). Remove from the skillet and set aside.
Add remaining olive oil into the same skillet. Add garlic and rosemary and cook until fragrant, about 1 minute.
Add peach halves, flat side down and cook until starting to brown.
Add the chicken stock and a few tablespoons of the peach syrup. Season with a little bit of salt and pepper. Cook until sauce has reduced and peaches are caramelized, 3 to 5 minutes.
Top pork chops with caramelized peaches and sauce. Serve.
Pingback: Peach Pork Chops — from a small kitchen | My Meals are on Wheels
great job on this!
i have had this before and it was absolutely amazing. i couldn’t reconcile the combination of peach and pork but after I tried it i almost couldn’t get enough! 🙂 Mike
same! It sounds strange at first but it’s surprisingly a great combo!
Pingback: Roast Beef with Jalapeño Relish - from a small kitchen