Pork Chops and Peaches Recipe
These Pork Chops and Peaches are made with juicy bone-in pork chops, fresh peaches, and a sweet bourbon balsamic glaze for an easy 30-minute dinner.
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?
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