Summer Peach Pork Chops
Juicy fresh peaches meet perfectly pan-seared pork chops in a balsamic Dijon sauce with brown sugar and butter. The elements I use are simple, with juicy peaches, pork chops, and pantry staples like Dijon, balsamic, and brown sugar, but they cook down into the most delicious sauce.
- 3 fresh peaches (320g uncut, $1.74*)
- 1 Tbsp vegetable oil ($0.04)
- 4 pork center-cut loin chops (boneless, $4.00**)
- ¼ tsp salt ($0.01)
- ¼ tsp black pepper (freshly cracked, $0.04)
- 1 small yellow onion (sliced, (1 cup, 100g) $0.39)
- 2 garlic cloves (minced, (1 Tbsp) $0.12)
- ¼ cup chicken broth ($0.02***)
- 1 Tbsp brown sugar ($0.07)
- 1 Tbsp balsamic vinegar ($0.12)
- 1 Tbsp Dijon mustard ($0.12)
- 2 Tbsp butter ($0.24)
- 1 Tbsp balsamic glaze ($0.31)
- Gather and prepare all ingredients.
- Carefully cut each peach in half around the seam, then twist in half to separate. If the pit clings, carefully cut around it, then slice each half into three pieces and set them aside.
- Heat the oil in a medium skillet over medium-high heat. Pat the pork chops dry with paper towels and season with salt and pepper.
- Once the pan is hot, gently place the pork in the pan. Let the pork cook undisturbed for 3-4 minutes on each side until a golden-brown crust forms. Remove the cooked pork from the skillet and set aside on a plate while you make the sauce.
- Turn the heat to medium, add the peaches, cut side down, and cook undisturbed for 2 minutes.
- Stir in the onions and continue cooking for 3 minutes. Then add the garlic to the skillet and cook for 1 minute.
- Deglaze the skillet with the chicken broth and let it reduce by half, 2-3 minutes.
- Next, add brown sugar, balsamic vinegar, and Dijon mustard, and simmer for about 2-3 minutes.
- Lastly, turn off the heat, add the butter, and stir until your sauce has thickened, for about 2 minutes.
- Return the pork and any juices to the skillet to warm through. Drizzle with balsamic glaze and enjoy!
Let the pork cook undisturbed for 3-4 minutes on each side until a golden-brown crust forms. Turn the heat to medium, add the peaches, cut side down, and cook undisturbed for 2 minutes.
Then add the garlic to the skillet and cook for 1 minute. Deglaze the skillet with the chicken broth and let it reduce by half, 2-3 minutes.
Lastly, turn off the heat, add the butter, and stir until your sauce has thickened, for about 2 minutes. For the photos, the peaches were smaller, so I used three. ** Take the pork chops out of the refrigerator 10-15 minutes before cookery them so they can come closer to room temperature. Prep the peaches: Carefully cut 3 fresh peaches in half around the seam, then twist them in half to separate.
Cook the pork chops: When the pan is hot, gently place the pork chops into the pan. Let the pork cook (undisturbed, no peaking!) for 3-4 minutes on each side until a golden-brown crust forms. Remove the pork from the skillet and set it aside on a plate as you prep the sauce.
Make the sauce: Reduce the heat to medium and add the peaches to the skillet, cut side down. Allow the peaches to cook undisturbed for 2 minutes. Add 2 minced garlic cloves to the skillet, combine with the peaches and onions, and cook for 1 minute.
Deglaze the pan: Pour ¼ cup chicken broth into the skillet and allow it to reduce by half, about 2-3 minutes. Add 2 Tbsp butter and consistently stir until the sauce has thickened, about 2 minutes.
Add the pork: Return the pork (and any juices from the plate) to the skillet to warm through. The internal temperature of these skillet pork chops should read 145°F in the thickest part.
I use center-cut pork loin chops, and that is what the cookery time in this recipe is based on. Storage & Reheating Leftover pork chops with peaches should be stored in an airtight container in the fridge for up to 3 days.
As for freezing, you can freeze pork chops for up to 3 months, but the peaches will be much softer after thawing.
