Summer Peach Pork Chops
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These summer pork chops with peaches are sweet, juicy, and so delicious. With fresh peaches, brown sugar, thyme, and balsamic glaze, it's a flavorful way of preparing pork chops that celebrates the season. Peach pork chops are also easy to make with less than 10 ingredients, and they're ready in under 30 minutes!
Enjoy this summer pork chop recipe with our summer tomato and grilled corn salad or grilled potato salad with scallion pesto.
Did someone say peaches with pork chops? This recipe is one we look forward to making when fresh peaches start popping up at markets and grocery stores and we want to make the most of their short season.
To make them, we start by pan-searing the pork chops to golden perfection. Then, we lightly caramelize the peaches with thyme and brown sugar to make a delicious sweet sauce. Finally, we nestle the cooked pork chops into the fruity sauce and drizzle the whole deal with a tangy balsamic glaze to finish things off.
It's a summery meal with a fancy feel that's so easy to make. And it's all made in one pot so clean up is a breeze. Serve it on a weeknight (or anytime) with a simple salad or vegetable side for a laid-back summer meal.
Summer Pork Chops Ingredients
Here's what you'll need to make summer pork chops with brown sugar peaches:
- Pork chops ā we use thick-cut boneless pork chops for easy and even cooking, but you can use bone-in if you prefer.
- Salt + pepper ā for seasoning the pork chops.
- Olive oil ā to sear the pork chops.
- Peaches ā ripe peaches that still have a bit of firmness work best and hold their shape when cooked.
- Brown sugar ā this gives a rich, sweet flavor to the peach sauce.
- Fresh thyme ā for its wonderful unique and delicate flavor.
- Chicken stock ā for deglazing the pan and creating a sauce.
- Balsamic glaze ā for drizzling before serving, it adds a wonderful tangy taste, and the acidity balances out the sweetness.
How to make summer pork chops with peaches
This summer pork chops recipe looks elegant but is super simple to make. Here's how it comes together in a few easy steps:
- Start by drying the pork chops with a paper towel (this helps them develop a beautiful golden crust) and seasoning them on both sides with salt and pepper.
- To cook the pork chops, sear them in a pan with olive oil. Cook them for 5 minutes on one side, then flip them over and continue to cook them until they're cooked through. When they're done, remove them from the pan and set them aside.
- While the pork chops are cooking, prepare your peaches. Slice them into a large bowl and toss them with brown sugar.
- Wipe the pork chop pan clean then melt the butter, add the peaches, and cook them for a few minutes, until they begin to smell sweet and fragrant. Add the chicken stock and thyme and let it all simmer for another few minutes, until the liquid reduces by about half. All that is left to do is nestle the pork chops and any juices into the pan and drizzle the whole thing with balsamic glaze. That's it!
Full recipe instructions are in the recipe card below.
Tips for making the best pork chops with peaches
- Use peaches that are ripe but still slightly firm as they will hold their shape and texture when better when cooked.
- No peaches? No problem! Try this recipe using any stone fruit you have on hand. It's delicious with apricots, nectarines, and plums.
- Don't skip the butter. Butter adds wonderful flavor and helps the peaches caramelize.
- We use thick-cut boneless pork chops because they cook evenly and we don't have to work around the bone. You can also use bone-in pork chops but be sure to adjust the cooking time accordingly as they usually take a couple more minutes.
- Make sure the pork chops are cooked completely. Use a meat thermometer to check that they reach an internal temperature of 145 degrees Fahrenheit.
FAQS
Can I use canned peaches instead of fresh ones?
If you can get your hands on fresh peaches, we really recommend using them for this pork chop recipe. While canned peaches are delicious and can be used in a pinch, fresh ones make this meal taste extra summery.
How long do leftovers keep in the fridge?
This dish is best enjoyed right away but you can store any leftovers in a sealed container in the fridge for up to 3 days.
What to serve with summer pork chops
This easy-to-make summer meal pairs perfectly with a summer salad like grilled smashed potato salad with chive lemon yogurt, cucumber tomato salad, or any vegetable side like our green beans with garlic scapes aioli.
It's also the perfect dish to eat before or after our sweet corn gazpacho.
For something a little heartier, try it with our favorite coconut rice, or a side of crusty bread to soak up all the delicious peachy sauce.
Summer pork chop recipes
- Juicy Grilled Pork Chops
- Grilled Gochujang Pork Chops with Watermelon Mint Salad
- Pineapple Pork Chops
- Tomahawk Pork Chops with Honey Garlic Sauce
Summer Peach Pork Chops Recipe
Ingredients
- 4 boneless thick-cut pork chops
- Ā½ teaspoon EACH: salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 ripe peaches (sliced)
- 2 tablespoons brown sugar
- 1 teaspoon fresh thyme
- Ā½ cup chicken stock
- Balsamic glaze (to serve)
Instructions
- Dry the pork chops well with paper towels then season both sides with salt and pepper.4 boneless thick-cut pork chops, Ā½ teaspoon EACH: 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.2 tablespoons olive oil
- While the pork chops are cooking, slice the peaches into a large bowl and toss with brown sugar.3 ripe peaches, 2 tablespoons 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.1 tablespoon butter, 1 teaspoon fresh thyme, Ā½ cup chicken stock, Balsamic glaze
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
