Summer cooking for me always starts and ends with whatever fruit is perfectly ripe and begging to be used — and peaches top that list. This pork chops and peaches dish? It’s a dinner I look forward to all year round.
There’s something magical about how juicy summer peaches melt down with a splash of balsamic and brown sugar, wrapping themselves around golden, herby pork chops like a warm hug on a plate. It’s rustic, it’s simple, and it’s wildly flavorful. Best of all? You can get this one-pan wonder on the table in about 30 minutes — which is exactly what I need on a weeknight when I’m juggling way too many things.
Why This Dish Works So Well
I make this all summer long — especially when I’ve grabbed a few too many peaches from the local market and need to use them before they turn. Here’s why I keep coming back to this combo:
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It’s fast, and you only need one pan. I mean, if I can skip a pile of dishes and still get a dinner that tastes like I spent hours on it, that’s a win in my book.
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The flavor balance is beautiful. The pork brings in that deep, savory base, while the peaches get sweet, sticky, and just slightly tangy from the balsamic. It’s the kind of meal that makes people pause at the table.
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It uses what’s in season. This is one of those recipes that really celebrates ripe, in-season fruit. When peaches are good, they’re really good — and this lets them shine.
Sometimes if I have leftovers, I’ll even slice up the pork and toss it with leftover peach glaze into a salad or grain bowl the next day. Tastes even better cold.
Ingredients You’ll Need (And Why)
Here’s a quick breakdown of what I use, and a few tips to make sure everything tastes just right:
- Pork loin chops: I like boneless because they cook quicker and more evenly, especially in a skillet. If you use bone-in, just give it a few extra minutes and be patient with it — the flavor’s worth it.
- Garlic powder, Italian seasoning, salt, and pepper: Simple, pantry stuff — but they add that herby backbone to the pork that pairs so well with the sweetness of the peaches.
- Olive oil: For getting that golden sear on the chops. Don’t skimp — a good drizzle goes a long way for flavor.
- Peaches: Ripe, but still just firm enough to hold their shape in the pan. I usually give them a gentle squeeze at the store and sniff near the stem — they should smell like summer.
- Brown sugar & balsamic vinegar: These are what take the peaches to another level — they caramelize into something syrupy and rich, not overly sweet.
- Balsamic glaze: Optional, but I usually keep a bottle in the pantry. A little drizzle over the final dish makes everything pop.
- Fresh rosemary and thyme: You can definitely use dried in a pinch, but fresh herbs make a noticeable difference here. They bring a little earthiness that pulls the dish together.
- Chicken broth: Just a splash to deglaze and build that lovely sauce. It makes sure nothing sticks to the pan — or goes to waste.
- Butter: At the end, it melts into the sauce to make it glossy and luxurious.
Let’s Make It – Step-by-Step
This is one of those recipes that looks fancy but comes together easily — especially if you prep your peaches and herbs ahead.
1. Get the Peaches Ready
No need to peel — I leave the skins on for texture. Slice them up and toss them in a bowl with brown sugar and balsamic vinegar. Let them sit while you work on the pork. This little rest time helps the flavors start to mingle — and makes them cook up even better.
2. Season and Sear the Pork Chops
I keep this part simple: a good coating of olive oil, salt, pepper, garlic powder, and Italian seasoning. Into a hot skillet they go — medium heat works best — for about 4 minutes per side. You’re aiming for a lovely golden crust and an internal temp of around 145°F if you like them juicy, 160°F if you prefer them more done.
Once cooked, pull them out and let them rest on a plate while you deal with the peaches.
3. Caramelize the Peaches
Give the skillet a quick wipe — or don’t, if you want more flavor in the sauce — then melt in the butter. Add your peaches and sauté them for a few minutes until they start to soften and brown just a bit. They’ll smell incredible.
Stir in the chicken broth and toss in those rosemary and thyme sprigs. Let it simmer for a couple of minutes until slightly thickened. Taste and adjust with salt and pepper.
4. Bring It All Together
Turn off the heat and add a final pat of butter to the sauce — it gives everything a glossy finish. Nestle the pork chops back into the skillet and spoon the peaches and sauce over the top. Finish with a drizzle of balsamic glaze and a sprinkle of herbs if you’re feeling fancy.
That’s it — dinner’s ready.
Reheating Tips
This dish is at its best right off the stove. But leftovers happen, and they’re still delicious if you reheat them right.
Pop the pork and peaches into a skillet with a splash of water or extra broth — enough to loosen the sauce. Cover and heat on low until warmed through. Microwaving works too, but the meat might get a little firmer, so use lower power if you can.
Keep leftovers in a sealed container in the fridge for up to 3 days. I don’t recommend freezing — the peaches get mushy and lose their texture.
Other Cooking Options (If You’re Feeling Adventurous)
Grilled Version
If it’s grilling season, this works beautifully outside too:
- Grill the pork chops for 4–6 minutes per side, depending on thickness.
- For the peaches, cut them in half, brush with the brown sugar + balsamic mix, and grill cut-side down until you see nice marks — about 2–3 minutes.
You can toss the grilled peaches with the rest of the sauce ingredients in a pan or just serve them as-is.
Sheet Pan Shortcut
No stovetop? Try the oven:
- Preheat to 400°F.
- Bake seasoned pork chops on a sheet pan for 10 minutes.
- Toss sliced peaches with brown sugar and balsamic and add to the pan. Bake everything together for another 10–12 minutes until the pork is cooked through and the peaches are soft and sticky.
Great Sides and Pairings
This pork and peach combo can stand on its own, but if you want to round things out, here are some of my go-to sides:
- Garlic mashed potatoes or a creamy polenta base
- A crisp green salad with arugula and shaved parmesan
- Roasted green beans or asparagus
- A chilled glass of white wine — something lightly sweet or floral pairs really well
If I’m cooking for guests, I’ll usually serve it family-style in the same pan. It looks impressive with almost no extra effort.
Recipe FAQs
Can I use canned or frozen peaches?
Fresh really makes the dish — but if you’re in a pinch, you can use frozen (thawed first) or canned (drained). Just know the texture will be softer and a bit more syrupy.
What if I don’t have balsamic glaze?
No worries — just reduce regular balsamic vinegar in a small saucepan with a bit of honey or brown sugar until it thickens.
Can I use bone-in pork chops?
Yes, just increase the cooking time by a few minutes per side. I always use a meat thermometer when I’m not sure.
Do I need to peel the peaches?
Not at all — I leave the skin on. It softens as it cooks and adds a nice contrast.
Pork Chops and Peaches
There’s something magical about the way juicy summer peaches pair with savory pork chops. This easy one-skillet dinner brings it all together—herb-rubbed pork, a sweet balsamic peach sauce, and just the right touch of buttery richness.
Ingredients
- 4 boneless pork chops (about ¾ inch thick)
- 4 ripe (but firm) peaches, sliced with skins on
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- Olive oil, for cooking
- 2 tablespoons balsamic vinegar
- 2 tablespoons light brown sugar
- ⅓ cup chicken broth (plus extra if needed)
- 3 tablespoons unsalted butter, divided
- 3 sprigs of fresh rosemary and thyme
- Balsamic glaze, for drizzling (store-bought is fine)
Instructions
- Start by seasoning the pork chops on both sides with olive oil, garlic powder, Italian seasoning, salt, and pepper. Let them sit while you prep the peaches.
- In a bowl, toss the sliced peaches with the brown sugar and balsamic vinegar. Set them aside to macerate slightly while you work on the pork.
- Heat a drizzle of olive oil in a large skillet over medium heat. Once hot, sear the pork chops for about 4–5 minutes on each side until golden and cooked through (aim for an internal temp of 145°F for medium-rare). Transfer them to a plate and tent loosely with foil.
- Wipe the skillet clean, then melt 2 tablespoons of butter. Add the peaches and sauté just until they begin to caramelize at the edges. Stir in the chicken broth along with the rosemary and thyme sprigs. Let the mixture simmer gently for a few minutes until the sauce starts to reduce and thicken.
- Turn off the heat and immediately stir in the remaining tablespoon of butter. This adds a silky finish to the sauce without breaking it.
- Nestle the pork chops back into the skillet and spoon the peaches and sauce over the top. Just before serving, drizzle with balsamic glaze for a bright, tangy finish.
Notes
- Pork doneness: For best flavor and texture, cook to 145°F and let rest for 10 minutes.
- Peaches too ripe? Use slightly firm fruit so they hold their shape while cooking.
- No fresh herbs? Substitute with ½ teaspoon Italian seasoning.
- Swaps: Try nectarines in place of peaches or use canned peaches (skip the sugar if sweetened).
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 464Total Fat 31gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 17gCholesterol 126mgSodium 275mgCarbohydrates 10gFiber 0gSugar 9gProtein 37g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Real Life Tip
This is one of those meals that looks way more impressive than the effort it takes. If you’re cooking for someone and want to impress without stressing, this is it.
One summer evening, I made this for a couple of friends who popped by unannounced. I had peaches on the counter and some pork chops defrosted in the fridge — 30 minutes later, we were all sitting outside with full plates and full hearts. It’s that kind of recipe.
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