Pork Chops with Brandied Peaches
Elevate your weeknight dinner game with these irresistible Pork Chops with Brandied Peaches, a stunning blend of savory and sweet flavors. Juicy, bone-in pork chops are perfectly seared until golden and simmered in a luscious sauce infused with velvety brandy and fresh thyme. Ripe peaches, caramelized with brown sugar, add a touch of fruity decadence that pairs beautifully with the rich, creamy sauce. This 45-minute recipe strikes the perfect balance of elegance and ease, making it ideal for impressing guests or treating yourself to a special weekday meal. Pair with roasted vegetables or creamy mashed potatoes for a truly unforgettable dining experience. Keywords: pork chops with brandied peaches, easy pork chop recipe, brandy sauce, caramelized peaches, savory and sweet recipes.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1.5 teaspoons paprika
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 pieces ripe peaches
- 2 tablespoons brown sugar
- 1.5 fluid ounces brandy
- 1 cup low-sodium chicken broth
- 2 sprigs fresh thyme
- 2 tablespoons heavy cream
Instructions
Season both sides of the pork chops with salt, black pepper, and paprika.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear on each side for 3-4 minutes until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium and add 1 tablespoon of butter to the skillet. While the butter melts, halve and pit the peaches, then slice each half into wedges.
Add the peach wedges to the skillet. Cook for 2-3 minutes per side until lightly caramelized. Sprinkle the brown sugar over the peaches and stir gently. Remove the peaches and set them aside.
Deglaze the skillet by pouring in the brandy. Simmer for 30 seconds, scraping the browned bits from the bottom of the pan.
Add the chicken broth and thyme sprigs to the skillet. Return the pork chops to the skillet and cook, reducing the heat to low, for 10-12 minutes or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the pork chops and thyme sprigs from the skillet and set aside. Increase the heat to medium-high and let the sauce simmer and reduce slightly, about 3-4 minutes.
Whisk in the heavy cream and remaining 2 tablespoons of butter. Stir until the sauce is smooth and glossy.
Return the caramelized peaches to the skillet and cook for 1-2 minutes, ensuring they are warmed through.
Plate the pork chops and spoon the brandied peaches and sauce over the top. Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 4322 mg | 188% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 56.9 g | ||
| Protein | 199.4 g | 399% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3524 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.
