Peach Pork Chops
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Say goodbye to dinner stress with these one-pan peach pork chops! Quick, easy, and using only a handful of ingredients, this recipe is perfect for busy nights. Ready in a snap, these juicy pork chops with sweet peaches are bound to be a family favorite.
These quick pork chops are a meal on their own, but pairing them with a simple side salad, grilled asparagus, or roasted broccoli takes them to the next level.
Why You’ll Love These Pork Chops
- Minimal Ingredients: Only a six ingredients needed, if you don’t count salt and pepper.
- One-Pan Wonder: Less cleanup with everything cooked in one pan.
- Flavorful: Juicy pork chops paired with sweet peaches for a delicious contrast.
- Budget-Friendly: Uses common, affordable ingredients.
We first made this recipe years ago at a family party. We loved the idea of fresh flavor of peach and pork chop mixed together and knew our family would too. Turns out it’s one of my top requested meals when I’m in charge of cooking and it has quickly become a family favorite.
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Picture this: juicy pork chops seared with just salt and pepper, then baked with white balsamic, peaches, and red onion. The flavors blend perfectly, giving you a mix of sweet, salty, and tangy in every bite. And with a sprinkle of fresh basil on top, it’s like a little taste of summer on your plate. Trust me, it’s delicious!
Disclosure: I received product from Coleman All Natural Meats in exchange for this post, but all opinions are my own and genuinely reflect my experience.
Ingredients You Need
- This recipe is a great weeknight meal idea that requires only a few items. You’ll be making this all season long! Here is what you need:
- Boneless Pork Chops: Make sure they are evenly sized for even cooking and pat them dry with paper towels before seasoning to get a nice sear.
- Salt and Pepper: Season both sides generously for the best flavor. We like freshly ground pepper, which adds a bit more punch.
- Oil: Use a high smoke point oil like avocado or vegetable oil for searing. You want to heat the oil until it shimmers before adding the pork chops to prevent sticking.
- Peaches: If using fresh peaches, make sure they are ripe but firm. Canned or frozen peaches can be a good substitute if fresh aren’t available. If using frozen just be sure to thaw first.
- Onions: Slice them thinly so they cook down nicely with the peaches. Red onions add a bit of sweetness, but you can use yellow onions if you prefer.
- White Balsamic Vinegar: Adds a tangy sweetness to the dish. If you can’t find white balsamic, regular balsamic or apple cider vinegar works too. Don’t overdo it; a little goes a long way.
- Basil: Fresh basil adds a bright, fresh flavor. Tear it with your hands instead of chopping to avoid bruising and add it at the end to keep its vibrant flavor and color.
Picking Your Pork Chops
Choosing the best pork chops can make all the difference in your cooking. When you’re shopping, look for cuts that are pink with a bit of marbling. This ensures juiciness and flavor. My go-to is Coleman All Natural Meats. They offer all-natural food that’s accessible for American families coast to coast, making it easy to find high-quality pork no matter where you live.
What sets Coleman All Natural Meats apart is their commitment to quality and ethical practices. Their producers adhere to strict standards, including crate-free raising practices and never using antibiotics or growth promotants. This means you’re not only getting delicious pork chops, which you can buy online, but also supporting a company that cares about the well-being of their livestock and the environment.
Peach Pork Chop Recipe
- Preheat Oven: Preheat your oven to 400°F.
- Heat Oil: Heat 1-2 tablespoons of oil in a large Dutch oven or cast iron skillet over medium heat until shimmering.
- Season and Sear: Pat boneless pork chops dry, season generously with salt and pepper, and sear in the heated pan for 2 minutes on each side. Remove and set aside.
- Prepare Peach Mixture: In the same skillet, add sliced peaches, thinly sliced red onion, and 2-3 tablespoons of white balsamic vinegar. Stir and cook for 1 minute.
- Combine and Bake: Place the seared pork chops on top of the peach mixture and transfer the skillet to the oven.
- Bake: Bake for 10 minutes, or until the pork chops reach an internal temperature of 145°F.
- Finish and Serve: Remove from oven, sprinkle with fresh basil, and serve immediately.
Storage and Reheating
Storage: Allow any leftover pork chops to cool to room temperature. Store them in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, preheat your oven to 350°F. Place the pork chops and the peach mixture in an oven-safe dish, cover with foil, and heat for about 10-15 minutes, or until warmed through. Alternatively, you can reheat them in a microwave-safe dish for 1-2 minutes, checking and stirring halfway through to ensure even heating. Add a splash of water or broth if needed to keep the meat moist.
Expert Recipe Tips:
- Choose Quality Pork: Opt for Coleman All Natural Meats for high-quality, ethically raised pork chops. Their crate-free and antibiotic-free practices ensure delicious and responsible meat.
- Proper Searing: Ensure your pan is hot enough to get a good sear on the pork chops. A proper sear locks in the juices and adds a flavorful crust.
- Use Ripe Peaches: If using fresh peaches, make sure they’re ripe but firm. Ripe peaches provide the best balance of sweetness and texture.
- Monitor Internal Temperature: Use a meat thermometer to check that the pork chops reach an internal temperature of 145°F. This ensures they are cooked through but still juicy.
- Resting Time: Let the pork chops rest for a few minutes after searing and before baking. This helps retain their juices.
- Fresh Basil: Add the fresh basil at the very end to keep its vibrant flavor and color intact.
Recipe FAQs
Yes, you can use bone-in pork chops, but you may need to adjust the cooking time. Bone-in chops might take a few extra minutes to cook through.
You can substitute regular balsamic vinegar or apple cider vinegar. Each will slightly alter the flavor but will still be delicious.
Yes, canned or frozen peaches can be used if fresh peaches are not available. If using canned, drain them well. If using frozen, thaw and drain any excess liquid before adding them to the pan.
Use a meat thermometer to check that the internal temperature of the pork chops reaches 145°F. This ensures they are safe to eat and still juicy.
Fresh basil provides the best flavor, but if you only have dried, use about a teaspoon and add it during the baking step instead of at the end.
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Peach Pork Chops
Ingredients
- 2 boneless pork chops (1" thick)
- salt and pepper
- 1 tablespoon olive oil
- 3 tablespoons white balsamic vinegar
- 1 cup red onion (slices)
- 2 cups peaches (sliced)
- basil
Instructions
- Set your oven to 400 degrees Fahrenheit.
- In a large Dutch oven or cast iron skillet, pour in 1-2 tablespoons of high smoke point oil, like canola or vegetable oil. Heat the oil over medium heat until it shimmers but isn’t smoking.
- Pat the boneless pork chops dry with paper towels to remove any excess moisture, which helps them sear better. Generously season both sides with salt and freshly ground black pepper.
- Carefully place the seasoned pork chops into the heated pan. They should sizzle immediately—this means the pan is hot enough. Cook the chops for about 2 minutes on each side, until they develop a nice golden-brown crust. Use tongs to flip them gently. Once seared, remove the pork chops and place them on a plate to rest.
- In the same skillet, add the sliced peaches and thinly sliced red onion. Pour in about 2-3 tablespoons of white balsamic vinegar. Stir the mixture to coat the peaches and onions in the vinegar and any remaining oil and pork drippings. Cook for about one minute, just until the peaches and onions start to soften and the vinegar begins to reduce.
- Place the seared pork chops back into the skillet on top of the peach mixture. Arrange them so they are evenly spaced and not overlapping. Transfer the skillet to the preheated oven.
- Cook the pork chops in the oven for about 10 minutes, or until they reach an internal temperature of 145 degrees Fahrenheit. Use a meat thermometer to check the temperature at the thickest part of the chop.
- Once the pork chops are cooked through, remove the skillet from the oven. Sprinkle freshly torn basil leaves over the top for a burst of fresh flavor. Serve the pork chops immediately with the peach and onion mixture spooned over the top.
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Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Ooh how delicious. I’d have never thought of putting peaches with pork, but you’ve made it look and sound so scrumptious I’ll have to try it. Gorgeous post. Sammie http://www.feastingisfun.com
You need to! This recipe is so simple and the peaches give the pork such great flavor.