Peach Pork Chops

30 minutes
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  • 4 Boneless Thick Cut Pork Chops
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 tbsp Olive Oil
  • 1 tbsp Butter
  • 3 Ripe Peaches, Sliced
  • 2 tbsp Brown Sugar
  • 1 tsp Fresh Thyme
  • 1/2 cup Chicken Stock
  • Balsamic Glaze, To Serve


  1. Dry the pork chops well with paper towels then season both sides with salt and pepper.
  2. Heat the olive oil in a pan over medium-high heat. Add the pork chops and sear for 5 minutes, flip, and cook until they reach an internal temperature of 145 degrees Fahrenheit.
  3. While the pork chops are cooking, toss your sliced peaches with brown sugar.
  4. Wipe the pork chop pan clean and then add butter. When it melts, add the peaches and let them cook for 2-3 minutes.
  5. Mix in the chicken stock and thyme and let it summer for 3-4 minutes, until the liquid reduces by half.
  6. Add in the pork chops and any juices then serve topped with balsamic glaze.

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