Summer Peach Pork Chops Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
342 kcal
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Course
Dinner
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Cuisine
North American
Summer Peach Pork Chops Recipe
Description
The Summer Peach Pork Chops Recipe starts by drying and seasoning thick-cut boneless pork chops with salt and pepper, then searing them in olive oil over medium-high heat for a golden finish. After cooking the chops to an internal temperature of 145 degrees Fahrenheit, they’re removed from the pan. Meanwhile, ripe peaches are sliced and coated in brown sugar to soften and draw out their natural juices.
The pan is wiped clean before melting butter and cooking the sugared peaches briefly until fragrant. Adding chicken stock and fresh thyme creates a flavorful simmering sauce reduced by half. The pork chops and resting juices are then nestled back into the pan to meld with the sauce. A drizzle of balsamic glaze over the top adds a sweet acidity that complements both the pork and peaches.
This dish balances the juiciness of pork with the lush sweetness of peach and a subtly rich pan sauce. It’s suitable as a complete main course served with simple sides that can highlight the fruity sauce, such as roasted vegetables or a fresh salad. The use of thyme and balsamic glaze adds herbaceous and tangy layers to the flavor profile.
Ingredients
- 4 boneless pork chop thick-cut
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 ripe peaches sliced
- 2 tablespoons brown sugar
- 1 teaspoon thyme fresh
- ½ cup chicken stock
- balsamic glaze to serve
Instructions
- Dry the pork chops well with paper towels then season both sides with salt and pepper.
- Heat the olive oil in a pan over medium-high heat. Add the pork chops and sear for 5 minutes, until they are golden brown. Flip the pork chops over and continue to cook until they reach an internal temperature of 145 degrees Fahrenheit. Lower the temperature as needed if they start to brown too quickly. Remove the pork chops from the pan.
- While the pork chops are cooking, slice the peaches into a large bowl and toss with brown sugar.
- Wipe the pork chop pan clean with paper towels then add the butter. When it melts, add the peaches and let them cook for 2-3 minutes, until they smell sweet. Mix in the chicken stock and thyme and let it simmer for 3-4 minutes, until the liquid reduces by half. Nestle the pork chops and any juices into the pan then serve with some balsamic glaze over the top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 1 pork chop with peaches | |
| Calories | 342kcal | 17% |
| Carbohydrates | 11g | 4% |
| Protein | 30g | 60% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 422mg | 18% |
| Potassium | 544mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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