Peach Chili Pork Chops
Get ready to tantalize your taste buds with these irresistible Peach Chili Pork Chops—an exciting fusion of sweet, spicy, and savory flavors in every bite. This recipe pairs tender, juicy bone-in pork chops with a luscious peach chili glaze made from fresh peaches, chili garlic sauce, honey, and a touch of soy sauce for a perfect balance of heat and sweetness. The chops are first seared to golden perfection, then baked in the oven to lock in all the flavors while staying incredibly moist. Finished with a delightful glaze and optional green onion garnish, this 40-minute dish is as stunning as it is delicious. Perfect for weeknight dinners or entertaining, this recipe offers a bold twist on classic pork chops, sure to impress your friends and family.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 medium peaches
- 2 tablespoons chili garlic sauce
- 1 tablespoon honey
- 2 teaspoons soy sauce
- 1 teaspoon apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season both sides of the pork chops with salt, black pepper, garlic powder, and paprika. Set aside.
Pit and dice the peaches into small cubes, and transfer them to a medium bowl.
In the same bowl, add chili garlic sauce, honey, soy sauce, and apple cider vinegar to the peaches. Mix well to make the peach chili glaze.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the pork chops for 2-3 minutes on each side until golden brown. Remove them temporarily from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Pour the peach chili glaze into the skillet and stir, scraping up any browned bits from the bottom of the pan, until the glaze begins to simmer.
Return the pork chops to the skillet, spoon the glaze over the top, and transfer the skillet to the preheated oven.
Bake the pork chops for 15–18 minutes, or until they reach an internal temperature of 145°F (63°C).
Once cooked, remove the skillet from the oven and let the pork chops rest for 5 minutes.
Serve the pork chops with the peach chili glaze spooned over the top, and garnish with thinly sliced green onions if desired.
Nutrition Facts
Calories |
2345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 3702 mg | 161% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 46.3 g | ||
| Protein | 197.6 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3419 mg | 73% | |
*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.
