Peach Pork Chops – One Pan
Peach Pork Chops are the perfect combination of sweet and savory—an easy and beautiful one-pan meal, ready in just 30 minutes. Anytime I want to make something impressive for my family on a busy weekday, I turn to this foolproof recipe that everyone always devours!
This is a great and easy summer dinner that takes minutes to make, and the flavors are out of this world. Aromatic and colorful – it does not get any better than this. You might also love other easy 30-minute skillet dinners, such as Lemon Garlic Scallops, Beef and Broccoli Stir Fry, and Cajun Chicken Alfredo Pasta.
Table of contents
Peach Pork Chops are a summer must-try dish. You can use bone-in pork chops or center-cut pork chops. I am a huge fan of sweet-and-savory recipes, and this one is perfect for quick summer meals on the porch with a pitcher of refreshing blackberry lemonade. The juicy pork is perfect alongside sweet, caramelized peaches, with a dash of fresh lemon zest and spicy red pepper flakes. Use an oven-safe pan to make this meal a one-pan meal.
Why you will love this recipe
- Ready in minutes: This meal is ready to eat in less than 30 minutes, making it perfect for busy weeknights.
- One-pan meal: It is very convenient because I can make it all in one pan, which keeps dishes to a minimum and reduces cleanup. I am always happy about having fewer dishes to wash.
- Fruit and pork: These flavors pair well because the peaches’ sweetness brings out the pork’s flavor. Also, the acids in the peaches tenderize the meat nicely.
- Fresh or frozen: It doesn’t matter whether peaches are in season. I can make this dish with fresh or frozen peaches.
What you will need
- Meat: I use bone-in rib meat or center-cut pork chops for the juiciest cuts.
- Produce: I try to get fresh organic peaches from my farmer’s market. Pitted and cut into quarters. But if they are not in season, frozen peaches will work. I also get lemons to zest and juice them for the freshest flavor.
- Wet ingredients: Olive oil is what I use for searing my pork chops because it has a mild flavor, low fat content, and a high smoke point. Butter adds rich, creamy flavor to help the peaches caramelize. Lemon juice provides a zingy, tangy flavor.
- Seasonings: Besides salt and pepper, I add brown sugar to create a sticky, caramelized glaze, lemon zest to brighten the flavor, and a bit of red pepper flakes for warm, savory heat.
How to prepare
Preheat the oven: First, I preheat the oven to 375 degrees F and heat a 12-inch cast-iron skillet over medium-high heat. When it is hot, I add 1 tablespoon of olive oil and let it heat until it is lightly smoking.
Season and sear: In the meantime, I season the pork chops with salt and pepper. Then I brown them in the hot, oiled pan until nicely browned on both sides, which should take about 5 minutes.
Make the sauce: After placing the chops on a plate tented with foil, I lower the heat to medium-low. Once it is cooled a bit, I add the butter and let it melt before stirring in the lemon juice, zest, brown sugar, red pepper flakes, and peaches. I let them cook, stirring gently, for 2 minutes until they are glazed.
Cook the pork chops: I add the pork chops back to the pan, drizzle the juice over them, then place them in the preheated oven. I bake for 7 to 9 minutes or until the internal temperature is 140 degrees F. The meat will continue heating as it rests.
Rest and serve: I remove the pan from the oven, stir the peaches so the chops are covered in the sauce, and let them rest for 10 minutes. Then, I serve them with peaches and sauce on top.
Expert tip
Don’t dry out the pork chops.
The best way to make sure your pork chops don’t end up dry is to choose the right cut of meat. I highly recommend bone-in pork chops at least 1 inch thick. I prefer organic because they don’t have a bunch of additives. I think it matters when it comes to juiciness too. Rib chops or center-cut loin chops are the juiciest. Center-cut chops are the pork equivalent of a porterhouse steak, with tenderloin and loin meat separated by the bone. This is my favorite cut for pork chops. Also, don’t cook it above 140°F. It will continue to heat up as it rests.
More tips to consider:
- Make sure the pan is hot before placing the meat in to sear.
- Fresh peaches are best, but frozen are okay if peaches are not in season.
- Do not peel the peaches. The skin will soften and hold the fruit together as it cooks.
- Canned peaches can end up soggy and usually have a lot of sugar because they are already cooked. If using canned, make sure to get the kind packed in water or juice rather than syrup.
- Use a thermometer to check the internal temperature. Dry pork chops are the worst.
Recipe variations and add-ins:
- Different meat: This recipe can also be used with veal, beef, or lamb. Or try it with pork steaks for a juicier pork dinner.
- Other fruit: Instead of peaches, sometimes I use pears, apples, or apricots. They all complement the pork flavor wonderfully. Cherries are another delicious way to enjoy pork.
- Add vegetables: To make this a complete meal, add chopped potatoes, carrots, and green beans. Then, there is no need to make any other side dishes.
- Different citrus: For a different citrus flavor, swap the lemon for lime. The tangy taste gives it a whole new level of deliciousness. Orange will make it sweeter and a bit more fragrant.
- Balsamic peach pork chops: Just a bit of balsamic vinegar adds a rich yet tart flavor that elevates the dish to a fancy, restaurant-quality level.
Serving suggestions:
With a sweet and mellow dish like peach pork chops, any side dish will do, but I like something that stands out, like my spicy cucumber salad, which is so easy to make with just cucumbers, onions, and chili-garlic sauce. It is low in saturated fat and high in vitamin C, so it is one of my favorite healthy side dishes to serve. If you have trouble getting the kids to eat their veggies, try my air fryer bacon-wrapped green beans. My kids will eat anything wrapped in bacon, and these are also sprinkled with brown sugar!
These crispy parmesan potatoes are made with just two ingredients and only take 25 minutes to cook, so they are the easiest side dish to make. They are so flavorful and delicious; I always make a double batch. I usually snack on them while I am waiting for the pork chops to get done. What about dessert? My kids love peanut butter, so I like to make this peanut butter mousse, which takes just 5 minutes and uses only 3 ingredients. I really enjoy these fast and simple recipes! But make this before dinner, since it needs to chill for about an hour.
How to store leftovers:
- Refrigerate: Leftovers, if there are any, can be stored in an airtight container in the fridge for 3 days.
- Freezing: I wrap pork chops individually in plastic and freeze them in freezer bags for up to 3 months if I cannot finish them in 3 days.
- Defrost: Frozen chops can be thawed overnight in the fridge.
- Reheating: I heat pork chops in the air fryer for 2 to 3 minutes at400°F to restore crispiness.
Frequently asked questions
This happens if they are overcooked. Remove them when the meat is 140 degrees F. It will continue to heat up as it rests. This can also happen if you choose thin pork chops, as they cook too quickly. Also, I highly recommend getting bone-in pork chops because the bone helps protect the meat from drying out.
Although it is not required, I highly recommend it. Searing gives the pork chops a nice crust that comes from the Maillard reaction. It adds a delicious flavor and crunchy texture while creating a caramelized coating. This crust also helps lock in the seasoning and juiciness, so the pork chops do not end up too dry.
It could be that they were cooked too long. They only need to cook for a minute or two, depending on whether they are fresh peaches or frozen. Also, if they are fresh, try to choose firm peaches. And be sure not to remove the skin. The skin helps the fruit hold its shape as it cooks. Try not to use canned peaches because they are too soft.
Absolutely. But I would not marinate them in anything that would overpower the peaches’ flavor. Because peaches have such a mild flavor, I wouldn’t let them marinate longer than an hour or two in anything too bold. Also, toss out the marinade after using it since it has touched raw meat. I suggest using something fruity like peach or apple juice.
More recipes:
Peach pork chops offer a delightful mix of sweet and savory flavors. This easy, one-pan meal can be prepared in just 30 minutes.
- 2-4 bone-in rib or center-cut chops
- Salt and freshly ground black pepper
- 2 tablespoon olive oil
- 2 tablespoons butter unsalted
- 3 peaches pits removed, cut into 1/4-inch slices
- Zest and juice from 1 lemon
- 3 tablespoons brown sugar
- 1/2 teaspoon red pepper flakes
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Preheat oven to 375 degrees F.
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Place a 10-12-inch cast-iron skillet over medium-high heat. When hot, add 1 tablespoon of olive oil and heat until lightly smoking.
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Season the pork chops well with salt and pepper, then add them to the skillet. Cook on one side until nicely browned, for about 4 to 6 minutes.
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Flip and continue to cook for another 3-4 minutes. Transfer to a plate and tent with foil.
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Lower heat to medium-low and add butter to the skillet.
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Add the peaches, lemon zest, brown sugar, lemon juice, and red pepper flakes. Stir gently and cook for about 1-2 minutes.
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Add the pork chops back to the skillet and transfer to the preheated oven.
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Bake for 10 minutes or until the internal temperature of the pork chops registers 145°F on an instant-read thermometer.
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Remove from the oven; gently stir the peaches so they are covered in the caramelized sauce. Divide the peaches between two plates, add the pork chops to one plate, and pour the pan juices over them.
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Serve immediately.
Don’t dry out the pork chops.
The best way to make sure your pork chops don’t end up dry is to choose the right cut of meat. I highly recommend bone-in pork chops at least 1 inch thick. I prefer organic because they don’t have a bunch of additives. I think it matters when it comes to juiciness too. Rib chops or center-cut loin chops are the juiciest. Center-cut chops are the pork equivalent of a porterhouse steak, with tenderloin and loin meat separated by the bone. This is my favorite cut for pork chops. Also, don’t cook it above 140°F. It will continue to heat up as it rests.
More tips to consider:
- Make sure the pan is hot before placing the meat in to sear.
- Fresh peaches are best, but frozen are okay if peaches are not in season.
- Do not peel the peaches. The skin will soften and hold the fruit together as it cooks.
- Canned peaches can end up soggy and usually have a lot of sugar because they are already cooked. If using canned, make sure to get the kind packed in water or juice rather than syrup.
- Use a thermometer to check the internal temperature. Dry pork chops are the worst.
37 Comments
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Kristi Dominguez
Oh man…this is my kind of a meal! Our farmer’s market has a wonderful peach vendor that has the best in-season peaches right now. I can’t wait to grab a bag next time I’m there. I love that you also added the red pepper flakes…although I can’t handle too much heat, I do love what a small bit of those do to a dish! YUMMY!
Sage
I’m a vegetarian and these look delicious… lol! I bet it really is a delightful combination of sweet and savory flavors. I can usually adapt most recipes to a vegetarian equivalent, but this one has me stumped 🙁
Catalina Castravet
Peaches wth tofu? I bet it would taste amazing!
Censie Sawyer
Uh yum!! I need to add this to our meal plan. What a perfect summer dinner recipe for the family. Peaches are a favorite in our family but adding them to pork chops sounds so good. Thank you for the inspiration.
lisa
I enjoy a good , flavored pork chop and by the way these chops look above, I’m sure my kids and I would find these chops sweet and tasty. I have been seeking new ways to making chops, but never thought to add any fruit to them. Gonna try this out and thanks for sharing! Pinning this!
Nutmeg Nanny
Sweet and savory – my favorite combination! Have to make these!
Jen
My husband would swoon over this dish and I love that it comes together so quickly!
Gemille Sleweon
Vegan here, but that looks absolutely delicious! I wonder how it would taste with an alternative like seitan or tofu? Nonetheless, this dish looks amazing and I’ll be sure to share it with my meat-lover friends!
Abeer
Such a delicious way to enjoy seasonal peaches!
Ali Rost
What a wonderful take on pork chops. It’s a quick, healthy, and easy weeknight meal. The addition of peaches says summer. In fact, I just bought some at the farmer’s market and have been wondering what to do with them. x
Kiwi
I cant eat pork but I love the interesting concept of mixing peaches with poultry. I think I can try to make this same recipe but use chicken breast too!
carrie @ frugal foodie mama
I just love this sweet & savory combo! And I love that this can be on the dinner table in just 30 minutes. 🙂
Renee - Kudos Kitchen
Nothing beats cast iron for a good sear, and nothing beats the combination of pork and peach! Great recipe!
Catalina Castravet
thanks 🙂
Madi
I love how easy this is to make! I try to stick to the easiest meals I can for dinner so this would be so perfect! Plus, I just love peaches and they would be so perfect with pork!
Cathy @ Lemon Tree Dwelling
YUM! I love those peaches on top….what a great combo!
Jessica | The Novice Chef
I’m totally down for 30 minute meals!
Savannah Herr
Just finished trying and eating this meal. Made it for 5 people and we all liked it a lot.
Being busy college students though we didnt have the time to shop for all the things above and had to improvise. we used canned sliced peaches and no lemon juice or zest. but still turned out great. thanks for the quick and easy meal!
Catalina Castravet
Hi Savannah, you literally made my day 🙂 I am so happy that you loved this meal. I made it many times and its a family favorite, because of the simplicity and great flavor. Thank you for your feedback!
Carrie
Super easy and really good. Thanks for such a quick and easy meal!
Catalina Castravet
Happy that you liked it!
Eddy Zwetzig
Been making this for years perfect served over rice
Beth
My husband and I loved this recipe! It was the perfect dinner and it’s easy too! Thank you!
Amanda
The peach flavor pairs so perfectly with these pork chops, we loved them!
Erin | Dinners,Dishes and Dessert
These Peach Pork Chops are sound delicious! Dangerously good…
Vikki
I love these tasty pork chops! The flavor is perfect!
Toni
This is so impossible to resist! Everyone at my house was impressed!
Sara Welch
What a good looking dish! I will have to make this for Father’s Day; looks too good to pass up!
Diana Gulley
Absolutely delicious! I made a couple tweaks to comply with Paleo lifestyle. This was super simple, flavorful and quick. Thank you for a wonderful recipe.
Stacy Barnes
This recipe was divine! I bought a large batch of tree ripe peaches and have been looking for various peach recipes. This one was a home run and I’ll be making it again later this week. FYI: I do not own a cast iron pan so I used my stainless steel pan and it worked just as well.
Roanne Barnes
Sounds delicious. I have been looking at more ways to use my peaches. I will try it this weekend.
And, Stacy, in a few years you can inherit my cast iron skillet!
Russell Denmon
What side dishes would you serve with this dish?
Marionela Tiron
You can use peaches as a side dish. This way you’ll have a fancy complete dinner idea with some fancy appetizer ideas! But you also can use rice as a second option. Hope you’ll enjoy it!
Meg
Omg, I made this tonight. SO GOOD! The juiciness of the chops+juicy summer GA peaches is bangin. Thank you for this recipe, it’s a keeper.
Lindsey Isonhart
Recently a truck from Georgia came up with peaches(I live in the midwest) and my mom and I obviously bought a crate, but we went frantic thinking of things other than cobbler and just eating them to do with all of them. She froze most, but I’m so stoked I found your recipe. I totally agree that summer is for fruits and meats combos. Thank you for this blessing Catalina!
Laureen
DELISH!!!
Didn’t have a fresh lemon…used lemon zest in a jar and reallemon lemon juice….
Will definitely make again!!!
Rosamond
I only had thin-cut chops, which I browned on ONE side and flipped very briefly. I also cut the (very ripe) peaches into six slices each, and added a little chopped rosemary. Still a great success!