These sweet-and-spicy pork chops are the kind of no-fuss weeknight dinner I rely on when the day’s been long and I still want something hearty on the table. Juicy pork, a sticky peach glaze with a little kick — it’s the sort of combo that keeps you coming back for another bite (and spooning that sauce over everything else on the plate).
Why This Recipe Works So Well
Let me tell you, pork and peach might sound a little unusual at first, but the two are meant to be together. It’s like when I stumbled upon chili and chocolate — odd at first glance, but magic in a pan. The sweet preserves paired with a little heat help keep the pork moist and flavorful while it bakes, and you end up with this glossy, rich glaze that clings to each bite.
What I love most? It’s fast. From fridge to fork, you can have dinner ready in under 20 minutes, which makes it perfect for those weeknights when I’ve lost track of time (again) but still want a proper meal.
My Tips to Keep the Pork Juicy
Here’s what I do to keep the pork chops from turning dry and sad:
-
Season right before cooking: I don’t salt the pork ahead of time. I wait until my pan is hot, then season and go. Otherwise, the salt starts pulling moisture out of the meat, and no one wants dry chops.
-
Get that sear: You know that golden-brown crust? That’s flavor. It helps seal in the juices too. I always sear in a hot pan before baking.
-
Use thicker chops: Thin pork chops cook too fast and can turn rubbery. Thicker ones give you a chance to build up flavor and texture.
-
Bake in the sauce: That peachy glaze acts like a cozy blanket for the pork — it traps the moisture while baking and keeps everything tender. I usually check doneness after about 6 minutes for thick cuts. Thinner ones are done faster, so I keep a close eye.
What You’ll Need
Here’s what goes into the sauce and seasoning — with a few personal notes:
-
Peach Preserves: I’ve used both homemade and store-bought. Honestly, both work beautifully. Go with what you have. If you’ve got an open jar of apricot or plum jam, those are tasty too.
-
Worcestershire Sauce: This adds a little depth and pulls the sweetness back just enough. I think of it as the “secret backbone” of the sauce.
-
Roasted Red Chili Paste: I’m obsessed with the Thai one — it’s sweet, smoky, and not overly spicy. If you like it hot, add a little sriracha or crushed chili flakes.
-
Pork Chops: I use thick, boneless ones. Bone-in works too, just cook a bit longer. Whatever you choose, try to get a nice sear going before it hits the oven.
-
Ground Ginger & Cinnamon: Optional but lovely. They add a cozy warmth that pairs so well with the peach. On cooler evenings, I definitely throw them in.
-
Kosher Salt & Black Pepper: Simple, but don’t skip. Just a little salt and pepper builds the base for all the other flavors.
-
Vegetable Oil: Just enough to coat the pan. A well-seasoned cast iron skillet is your best friend here.
Ingredient Swaps and Fun Variations
This recipe is flexible — here are a few ways I like to mix it up:
-
Different Preserves: If I don’t have peach, I’ve made this with apricot and plum. Both are great. Even fig preserves add a deep richness if that’s what’s in the fridge.
-
Try it with Chicken: This glaze is fantastic over chicken too. I’ve pan-seared thighs, poured the sauce on, and baked them to juicy perfection.
-
Tofu Twist: Yes, tofu! I press firm tofu, slice it into planks, and give it the same sear-and-sauce treatment. It’s great for Meatless Monday — and even my meat-loving cousins don’t complain.
How I Serve It at Home
On a busy weeknight, I’ll spoon this over some fluffy brown rice or leftover mashed potatoes. When I want something lighter, I pair it with roasted cauliflower or a simple quinoa salad.
For a cozy Sunday dinner, I’ll go all out — mashed sweet potatoes, roasted acorn squash, maybe some buttered green beans on the side. And if I’ve got time, I toss together a creamy slaw for some cool crunch against the warm, sticky pork.
One thing’s for sure: I always save a little extra sauce to drizzle over everything. Sometimes even on the salad. Yep, I said it.
How to Store and Reheat
Leftovers keep really well in the fridge. I store them in an airtight container, sauce and all, and they stay good for 2–3 days. When reheating, I do it gently on the stove over low heat — adding a splash of water to loosen the sauce if needed. The microwave works too, just don’t overdo it or the pork will toughen.
If you’re planning ahead, you can sear the chops and mix the sauce earlier in the day. Just combine everything and pop it in the oven right before dinner.
Spicy Peach Pork Chops
Sweet, spicy, and downright irresistible — these Spicy Peach Pork Chops are a fast weeknight favorite. The peachy glaze keeps the pork tender and juicy, and everything comes together in about 20 minutes flat.
Ingredients
- 4 thick-cut pork chops (bone-in or boneless)
- 2 tablespoons vegetable oil
- 1 cup peach preserves
- 1 tablespoon roasted red chili paste
- 1½ tablespoons Worcestershire sauce
- 1 teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Start by preheating your oven to 400°F.
- In a small bowl, stir together the peach preserves, chili paste, and Worcestershire sauce. Set that aside — it’s your glaze.
- Get your pork chops ready by patting them dry with paper towels. Sprinkle both sides generously with salt, pepper, ground ginger, and a touch of cinnamon.
- Heat a large oven-safe skillet (like cast iron) over medium heat and add the vegetable oil. Once the oil is hot and shimmering, carefully lay in the pork chops. Sear them on both sides until they’re nicely golden brown. If your chops are on the thinner side, go easy on the searing so they don't dry out.
- Spoon the peach glaze over each chop, letting it drizzle down the sides.
- Transfer the skillet to the oven and bake until the pork is just cooked through — the internal temp should hit 145°F. Depending on thickness, expect about 6–8 minutes for thinner chops and 8–10 minutes for thicker ones. Bone-in may take a little longer.
- Once they’re done, remove the chops from the pan to stop the cooking. Let them rest for about 5 minutes before serving.
Questions You Might Have
Can I grill the pork instead of baking it?
Absolutely. Just grill until almost done, then brush on the sauce in the last few minutes so it doesn’t burn.
Is the sauce really spicy?
It has a little kick, but it’s not fiery. You can add or reduce the chili paste to match your taste. Or offer hot sauce on the side like I do when I’m cooking for a crowd.
What if I don’t eat pork?
This works beautifully with chicken or tofu. Even thick slices of roasted eggplant could work if you want a veggie option.
Can I freeze it?
Yes, you can freeze the cooked chops with sauce. Thaw overnight in the fridge and reheat on the stovetop or in the oven, covered.
Try other Pork Chops recipes:
