Healthy Baked Pork Chops with Drunk Peaches
Juicy, tender, and bursting with flavor, these Healthy Baked Pork Chops with Drunk Peaches are a true celebration of savory-sweet harmony. Perfectly seasoned with a smoky spice blend of garlic powder, smoked paprika, and black pepper, the bone-in pork chops are seared to golden perfection before being baked alongside bourbon-infused peaches. The rich, caramelized sweetness of honey pairs with the tangy brightness of lemon juice and fresh thyme, creating a luscious, boozy glaze that elevates this simple dish to gourmet territory. With just 15 minutes of prep and wholesome ingredients, this one-pan wonder is as easy as it is elegant—ideal for a quick weeknight dinner or an elevated weekend meal. Serve these succulent pork chops with the roasted peaches and a drizzle of the skillet's flavorful juices for a dish that will win over your taste buds and guests alike.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 pieces fresh peaches
- 0.25 cup bourbon
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork chops dry with a paper towel and place them on a clean plate.
In a small bowl, mix the olive oil, garlic powder, smoked paprika, salt, and black pepper to create a marinade.
Rub the marinade evenly over both sides of the pork chops and set them aside while you prepare the peaches.
Slice the peaches in half, remove the pits, and cut them into thick wedges.
In a medium bowl, combine the peach wedges, bourbon, honey, lemon juice, and fresh thyme. Toss gently to coat the peaches.
Heat a large oven-safe skillet or cast-iron pan over medium-high heat. Add a small drizzle of olive oil if needed.
Sear the pork chops in the skillet for 2 minutes per side, or until golden brown. Remove the skillet from the heat.
Arrange the marinated peach wedges around the pork chops in the skillet, pouring any remaining marinade over the top.
Transfer the skillet to the preheated oven and bake for 18–20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving.
Plate the pork chops alongside the roasted peaches and drizzle some of the skillet juices over the top for added flavor.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 2839 mg | 123% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 72.9 g | ||
| Protein | 197.3 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3506 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
