These Pork Chops and Peaches are one of those dinners that feels a little unexpected in the best way. Juicy bone-in pork chops are seared in a cast iron skillet, then finished with fresh peaches and a glossy bourbon balsamic glaze that is sweet, tangy, savory, and perfect for spooning over everything on the plate.
This is exactly the type of recipe I love for late summer, when peaches are still at their best but I'm starting to crave cozier dinners again. It has that simple but elevated feel I come back to often in my kitchen: a familiar protein, a seasonal ingredient, and a pan sauce that makes the whole dish feel restaurant-worthy without adding extra fuss.
As a cookbook author and professional recipe developer, I love finding ways to make pork chops feel less boring. The key here is building flavor in one skillet. The pork chops get a golden sear, the peaches soften in the same pan, and the bourbon, balsamic vinegar, brown sugar, Dijon, and butter turn into a rich glaze with just enough acidity to balance the sweetness.
If you usually think of pork chops as dry or plain, this recipe is a great one to try. The bone-in chops stay juicy, the peaches add freshness, and the sauce brings everything together. It's easy enough for a weeknight, but special enough for a Sunday dinner or casual summer dinner with friends.
If you love simple, elevated dinner recipes, you should also try my Chicken Limone, Chicken Modiga, and Italian Sausage and Peppers.
Jump to:
- Why You'll Love This Recipe
- About the Recipe: Pork Chops and Peaches
- Ingredients
- How to Make Pork Chops with Peaches
- Best Pork Chops to Use
- How to Keep Pork Chops Juicy
- Tina's Tips for Making Pork Chops and Peaches
- Can I Use Boneless Pork Chops?
- Can I Make This Without Bourbon?
- What to Serve with Pork Chops and Peaches
- Storage and Reheating
- Frequently Asked Questions
- Pork Chops and Peaches Recipe
Why You'll Love This Recipe
- It makes pork chops feel special: A quick bourbon balsamic glaze turns simple bone-in pork chops into a dinner that feels thoughtful and seasonal.
- It's perfect for peach season: Ripe but firm peaches soften in the skillet and become sweet, glossy, and lightly caramelized.
- It's mostly made in one skillet: The pork chops, peaches, and glaze all come together in a cast iron skillet for easy cooking and great flavor.
About the Recipe: Pork Chops and Peaches
Pork chops and peaches are a sweet and savory skillet dinner made with seared pork chops, fresh peaches, and a flavorful pan sauce. Pork pairs really well with fruit because the savory richness of the meat balances the natural sweetness of peaches.
In this version, the peaches are cooked in a bourbon balsamic glaze made with brown sugar, Dijon mustard, and butter. The sauce is sweet, tangy, and slightly smoky from the bourbon, which makes it perfect for spooning over juicy pork chops.
This recipe is especially good in the summer when peaches are in season, but it still feels cozy enough to make as the weather starts to cool down.
Ingredients
- Bone-in pork chops: I recommend medium bone-in pork chops that are about 1 inch thick. Bone-in pork chops tend to stay juicier and have great flavor.
- Kosher salt and black pepper: Simple seasoning is all you need before searing the pork chops. The glaze adds plenty of flavor later.
- Olive oil: Helps the pork chops get a golden sear in the skillet.
- Peaches: Use ripe but firm peaches. They should smell sweet and have a little give, but they should not be so soft that they fall apart in the skillet.
- Bourbon: Adds warmth and depth to the glaze. You do not need to use an expensive bottle, but use something you would enjoy in a cocktail.
- Balsamic vinegar: Adds tang and balances the sweetness from the peaches and brown sugar.
- Brown sugar: Helps the glaze thicken and gives the peaches a caramelized flavor.
- Dijon mustard: Adds sharpness and keeps the glaze from tasting too sweet.
- Butter: Gives the sauce a glossy, rich finish.
- Fresh basil: Adds a fresh finish that makes the whole dish feel bright and summery.
How to Make Pork Chops with Peaches
Season the pork chops
Pat four medium bone-in pork chops dry with paper towels. Season both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper.
Sear the pork chops
Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat. Add the pork chops and sear for 4-5 minutes per side, until golden brown. Work in batches if necessary so the pork chops sear instead of steam. Transfer the pork chops to a plate.
Make the bourbon balsamic glaze
Reduce the heat to medium. Carefully add 2 ounces bourbon, ¼ cup balsamic vinegar, 3 tablespoons brown sugar, and 1 teaspoon Dijon mustard to the skillet. Stir well, scraping up the browned bits from the bottom of the pan.
Finish the pork chops
Return the pork chops to the skillet and spoon the glaze over the top. Transfer the skillet to the oven and broil for 3-5 minutes, until the peaches are lightly caramelized and the pork chops reach an internal temperature of 145°F.
Best Pork Chops to Use
- For this recipe, I recommend bone-in pork chops that are about 1 inch thick. They are thick enough to get a good sear without drying out too quickly, but not so thick that they take forever to cook.
- Bone-in pork chops also have more flavor and are a little more forgiving than thin boneless chops. If your pork chops are very thin, they may overcook before the peaches have time to caramelize. If they are extra thick, they may need a few more minutes in the oven or under the broiler.
- The most important thing is to use an instant-read thermometer and cook the pork chops to 145°F.
How to Keep Pork Chops Juicy
- The best way to keep pork chops juicy is to avoid overcooking them. Pork chops should be cooked to an internal temperature of 145°F, then allowed to rest for a few minutes before serving.
- Patting the pork chops dry before searing also helps. A dry surface gives you a better golden crust, which adds flavor and helps the pork chops stay juicy.
- I also like using bone-in pork chops for this recipe because they are more forgiving than boneless pork chops. The quick sear, short broil, and glaze all work together to keep the pork flavorful and tender.
Tina's Tips for Making Pork Chops and Peaches
- Use a cast iron skillet if you have one. It gives the pork chops a great sear and can go straight from the stovetop to the broiler.
- Do not rush the sear. Let the pork chops get golden brown before flipping them. That color adds so much flavor to the final dish.
- Use ripe but firm peaches. Very soft peaches can become mushy once they simmer in the glaze.
- Be careful when adding bourbon to the hot skillet. Reduce the heat to medium, pour it in carefully, and stir while scraping up the browned bits.
- Watch the broiler closely. The glaze and peaches can caramelize quickly, so check the skillet after 3 minutes.
Can I Use Boneless Pork Chops?
- Yes, you can use boneless pork chops, but you will need to watch the cook time carefully. Boneless pork chops cook faster and can dry out more easily.
- If using boneless pork chops, I recommend using chops that are at least 1 inch thick. Sear them until golden brown, then finish them just until they reach 145°F.
Can I Make This Without Bourbon?
- Yes. If you do not want to use bourbon, substitute chicken stock, apple cider, or orange juice.
- Chicken stock will make the glaze more savory. Apple cider will keep it sweet and seasonal. Orange juice will make the sauce brighter and fruitier.
- The flavor will be different, but the balsamic vinegar, brown sugar, Dijon, and butter will still create a delicious glaze.
What to Serve with Pork Chops and Peaches
- These pork chops are delicious with a simple side that can soak up the extra bourbon balsamic glaze.
- Rice, orzo, couscous, or roasted potatoes would work well. For vegetables, try roasted green beans, broccolini, asparagus, or a simple arugula salad.
- In the summer, I love serving this with a tomato salad, corn, or a crisp green salad. The sweet peaches and tangy glaze pair really well with fresh, simple sides.
Storage and Reheating
- Store leftover pork chops and peaches in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat until warmed through. Add a splash of chicken stock or water if the glaze has thickened too much.
- You can also reheat leftovers in the microwave, but the pork chops will stay juicier if reheated slowly on the stovetop.
Frequently Asked Questions
Pork chops should be cooked to an internal temperature of 145°F. Use an instant-read thermometer for the most accurate results.
Ripe but firm yellow peaches are best. They have great flavor and hold their shape well in the skillet.
Yes. You can grill the pork chops until they reach 145°F, then make the peaches and bourbon balsamic glaze in a skillet on the stovetop. Spoon the glaze and peaches over the grilled pork chops before serving.
Pork Chops and Peaches Recipe
Ingredients
For the Pork Chops
- 4 medium bone-in pork chops about 1 inch thick
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Peaches and Bourbon Balsamic Glaze
- 3 ripe but firm peaches sliced into wedges
- 2 ounces bourbon
- ¼ cup balsamic vinegar
- 3 tablespoons brown sugar
- 1 teaspoon Dijon mustard
- 2 tablespoons butter
- Fresh basil for serving
Instructions
- Pat the pork chops dry with paper towels. Season both sides with kosher salt and black pepper.
- Heat olive oil in a large cast iron skillet over medium-high heat. Add the pork chops and sear for 4-5 minutes per side, until golden brown. Work in batches if necessary. Transfer the pork chops to a plate.
- Reduce the heat to medium. Carefully add bourbon, balsamic vinegar, brown sugar, and Dijon mustard to the skillet. Stir well, scraping up any browned bits from the bottom of the pan.
- Add the sliced peaches and butter to the skillet. Simmer for 2-3 minutes, until the sauce starts to thicken and the peaches begin to soften.
- Return the pork chops to the skillet and spoon the glaze over the top. Transfer the skillet to the oven and broil for 3-5 minutes, until the peaches are lightly caramelized and the pork chops reach an internal temperature of 145°F.
- Top with fresh basil. Spoon extra bourbon balsamic glaze and peaches over the pork chops before serving.
Notes
- Use ripe but firm peaches so they hold their shape in the skillet.
- A cast iron skillet works best for this recipe because it can go from the stovetop to the broiler.
- If your pork chops are thicker than 1 inch, they may need a few extra minutes to reach 145°F.
- For a non-bourbon version, substitute chicken stock, apple cider, or orange juice.
- Keep a close eye on the skillet while broiling because the peaches and glaze can caramelize quickly.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Jenny deRemer says
Lol, now my Mom is in on your recipe! We are both thinking this one is a thumbs up and plan to try. BTW, STUNNING pics!
Tasting With Tina says
Thank you so much!! Lol I love it! I hope you guys have a blast making it and enjoy!
Joanie says
This was freaking awesome! We made the pork chops on the grill , grilled the peaches and made the “sauce” on the stove top. We will definitely be making this again and again.
Tasting With Tina says
I'm so happy to hear that! Glad you enjoyed!