Peach Pork Chops
Juicy seared pork chops topped with a glossy, caramelized fresh peach and balsamic glaze, all made in one skillet in about 35 minutes.
Equipment
- Cast iron skillet or other heavy-bottomed 10 to 12 inch pan - A heavy pan holds heat so the chops brown instead of steam
- Instant-read meat thermometer - For checking doneness; pull chops at 145°F (63°C)
- Kitchen tongs - For turning the chops
- Chef's knife - For slicing the peaches
- Small bowl - For mixing the spice rub
- Wooden spoon or heatproof spatula - For stirring the glaze
Ingredients
For the Pork Chops
- 4 bone-in pork chops - about 1 inch (2.5 cm) thick, roughly 8 oz / 225 g each
- 1 tablespoon extra-virgin olive oil - 15 ml
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
For the Peach Glaze
- 3 ripe but firm peaches - about 1 lb / 450 g, pitted and cut into thick wedges
- 2 tablespoons unsalted butter - 28 g
- 3 cloves garlic - minced
- 3 tablespoons light brown sugar - 40 g, packed
- 2 tablespoons balsamic vinegar - 30 ml
- 1 tablespoon Worcestershire sauce - 15 ml
- 1/4 cup chicken broth - 60 ml
- 1 tablespoon fresh thyme leaves - or 1 teaspoon dried, plus more for garnish
- 1/4 teaspoon red pepper flakes - optional
- salt and pepper - to taste
Instructions
- Stir together the kosher salt, black pepper, garlic powder, smoked paprika, and dried thyme in a small bowl. Pat the pork chops completely dry, rub with olive oil, then coat generously on both sides with the spice mixture and let sit at room temperature for 10 minutes.
- Heat a cast iron skillet over medium-high heat for about 2 minutes. Sear the chops undisturbed for 3 to 4 minutes per side until a deep golden crust forms, then pull them at 145°F (63°C) and transfer to a plate tented loosely with foil.
- Lower the heat to medium and add the butter to the same skillet, scraping up the browned bits. Add the peach wedges in a single layer cut side down and cook undisturbed for about 2 minutes until golden, then stir in the garlic and cook 30 seconds until fragrant.
- Sprinkle the brown sugar over the peaches and stir gently. Pour in the balsamic vinegar, Worcestershire sauce, red pepper flakes if using, and chicken broth, scraping the pan bottom, then simmer 3 to 4 minutes until slightly thickened. Stir in the fresh thyme and season with salt and pepper.
- Return the pork chops and any collected juices to the skillet, spoon the peaches and glaze over each chop, and simmer for 1 to 2 minutes so the flavors meld and the chops warm through.
- Remove the skillet from the heat and let the chops rest in the pan for 5 minutes. Spoon extra glaze and peaches over each serving, scatter with fresh thyme, and serve warm straight from the skillet.
Notes
- Buy peaches that give slightly when pressed but are not soft; overripe fruit collapses in the pan and turns the glaze mushy.
- Do not skip the thermometer: pulling the chops at 145°F (63°C) is the single best way to keep them juicy, since they rise a few degrees while resting.
- Pat the chops completely dry before seasoning so they sear instead of steam, and let the skillet get properly hot before adding the meat.
- Deglaze thoroughly: the browned bits left in the pan after searing are pure flavor, so stir them into the glaze as it simmers.
- Taste the glaze before serving and add an extra splash of balsamic if your peaches were very sweet.
- For canned or frozen peaches, thaw and pat dry, choose slices packed in juice rather than heavy syrup, and reduce the brown sugar slightly.
- Boneless chops work too; reduce the sear time by about a minute per side for faster, more even cooking.
- Variations: double the red pepper flakes or add minced jalapeño for spicy peach, stir in a tablespoon of bourbon for bourbon peach, whisk in a teaspoon of Dijon for honey mustard peach, or grate in fresh ginger.
- Refrigerate leftovers with the glaze in an airtight container for up to 3 to 4 days, or freeze each chop tightly wrapped for up to 2 months with the glaze frozen separately.
- Reheat gently on the stovetop in a covered skillet over low heat with a splash of broth; the glaze can also be made up to 2 days ahead and rewarmed while you sear fresh chops.
Nutrition
Serving: 1ServingCalories: 410kcalCarbohydrates: 22gProtein: 32gFat: 21gSaturated Fat: 7gCholesterol: 95mgSodium: 620mgFiber: 2gSugar: 18g
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