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.