These juicy Pan Fried Pork Chops with Peaches are summer on a plate! Juicy, sweet peaches are cooked with brown sugar, balsamic vinegar, and thyme to make a delicious accompaniment for savory pork chops. This one pan meal comes together in just 30 minutes for an easy meal the whole family will love.
If you are a fan of pairing sweet and savory flavors, this dish is one you will love. The savory pan fried pork chops pair so well with sweet balsamic peaches to make a balanced dish that’ll leave you satisfied.
This pork chop recipe is perfect for busy weeknights, too, as it requires only half an hour to put together. You only need to use one pan to make it, so clean up is easy too!
This simple, but delicious meal is made on repeat throughout the summer months in our home and I am sure it will become a favorite in yours too!
If you love sweet and savory pork dishes, be sure to also check out my Grilled Pork Tenderloin with Peach Glaze recipe and my Pork Tenderloin with Apples & Onions.
Why we love this recipe
- It’s delicious! This dish is sweet, savory, and bursting with flavor.
- This peach pork chop recipe is easy to put together. You need just one pan and 30 minutes to make a meal the whole family will love.
- You can easily double or even triple this recipe for a crowd.
Ingredients in Pan Fried Pork Chops with Peaches
- Pork chops: You can use boneless pork chops or bone-in chops. Depending on the type of chop you use and it’s size and thickness, you will need to adjust the cooking time accordingly.
- Olive oil: Used to pan fry the pork chops.
- Butter: Added to the pan to cook the peaches.
- Peaches: Fresh, ripe peaches are best for this dish. The peaches are sliced in large slices to prevent them from becoming too mushy during the cooking process.
- Broth: Vegetable or chicken broth is added to the peaches to create a sauce.
- Brown sugar: Sweetens the peach sauce.
- Balsamic vinegar: Adds a tangy element to the peach sauce.
- Herbs and seasoning: Fresh tyme, salt and black pepper.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to Make Pan Fried Pork Chops with Peaches
- Prepare the pork chops. Pat the pork chops dry and season them generously with salt and pepper. Heat a large skillet over medium-high heat. Add olive oil and place the seasoned pork chops in the pan. Cook the pork chops until golden brown on one side and then flip and cook until golden brown on the other side and the pork chops are cooked all the way through. Remove the pork chops from the pan and set them on a dish, loosely covering them with aluminum foil to keep warm.
- Prepare the peaches and glaze. While the pork chops are cooking, slice the peaches into thick slices and set aside. Prepare the glaze by mixing all of the ingredients in a small bowl. Set aside.
- Make the peach glaze. Once the pork chops are removed from the skillet, add the butter to the skillet and allow it to melt. Add the peaches and cook them for about 3 minutes, until they begin to soften. Pour the glaze over the peaches and let it simmer for 3 minutes, until the liquid reduces by half.
- Combine and serve. Nestle the pork chops into the peaches, spooning some glaze over the pork chops to ensure they are coated. Let everything simmer for a couple of minutes to ensure the pork is warmed through. Garnish with more fresh thyme before serving.
Storing leftovers and reheating
Once cooled, leftover pork chops and peaches can be placed in an airtight container and stored in the fridge. They will keep for a few days if stored correctly.
To reheat the dish, I recommend heating them in a skillet over medium heat. You will likely need to add a little water to rehydrate the sauce. Alternatively, you can heat these up in a microwave.
What to serve with peach pork chops
We love to pair these peach pork chops with a crisp green salad (or this Green Bean Salad with Lemon Herb Vinaigrette) and creamy whipped potatoes or roast potatoes.
This dish is also great with a summery pasta salad like this Corn, Bacon and Arugula Pasta Salad or Baked Rice.
These Baked Green Bean Fries are a fun side dish option that kids and adults love!
Recipe FAQs
This recipe can easily be adjusted to make more for a crowd. If you are double this recipe, you will need to cook the pork chops in batches as outlined in the recipe. You can double the peach and glaze ingredients and make them in the skillet, provided your skillet is big enough to accommodate the doubled ingredients. If it is not, you can opt to make the peach glaze in a large soup pot instead.
Yes, you can use another stone fruit like nectarines, apricots, or even plums. Apples are another great option for this dish.
Looking for more ways to celebrate summer peaches in your kitchen? Check out:
Healthy Peach Crumble Bars
Homemade Peach Jam
Peach Caprese Salad
Grilled Cheese with Peach, Spinach, Prosciutto and Mint Pesto
Peach, Prosciutto and Goat Cheese Salad
Pork dishes we think you’ll love:
Baked Breaded Pork Chops
Grilled Pork Tenderloin with Peach Glaze
Pork Tenderloin Sheet Pan Dinner
Traditional Pork Souvlaki Recipe
Pork Tenderloin with Apples & Onions
Pork Schnitzel
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Pan Fried Pork Chops with Peaches
Ingredients
- 4 pork chops
- salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 large peaches cut into thick slices (too thin and they will get too mushy as they cook)
For the glaze:
- 1/3 cup vegetable broth or chicken broth
- 2 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh thyme leaves + more to garnish
Instructions
- Pat the pork chops dry and season them generously with salt and pepper.
- Heat a large skillet over medium-high heat. Add olive oil and place the seasoned pork chops in the pan. [Note: You may need to do this in batches depending on the size of your pork chops and your skillet.] Cook the pork chops until golden brown on one side and then flip and cook until golden brown on the other side and the pork chops are cooked all the way through. Remove the pork chops from the pan and set them on a dish, loosely covering them with aluminum foil to keep warm. [Note: Cooking times will vary depending on the thickness of your pork chops. Use a meat thermometer to ensure the pork is cooked through.]
- While the pork chops are cooking, slice the peaches into thick slices and set aside. Prepare the glaze by mixing all of the ingredients in a small bowl. Set aside.
- Once the pork chops are removed from the skillet, add the butter to the skillet and allow it to melt. Add the peaches and cook them for about 3 minutes, until they begin to soften. Pour the glaze over the peaches and let it simmer for 3 minutes, until the liquid reduces by half.
- Nestle the pork chops into the peaches, spooning some glaze over the pork chops to ensure they are coated. Let everything simmer for a couple of minutes to ensure the pork is warmed through. Garnish with more fresh thyme before serving.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
