Skillet Pork Chop Saute with Peaches
Elevate your weeknight dinner game with this irresistible Skillet Pork Chop Sauté with Peaches recipe—a perfect blend of savory and sweet! Juicy, bone-in pork chops are seasoned with smoked paprika and seared to golden perfection before being simmered alongside tender caramelized peaches, fresh thyme, and a drizzle of honey in a luscious balsamic glaze. This one-pan wonder is quick to whip up in just 35 minutes, making it an ideal choice for busy evenings or an effortless dinner party dish. Serve it with fluffy rice, creamy mashed potatoes, or a crisp green salad for a meal that's as visually stunning as it is delicious. Perfect for anyone seeking easy skillet pork chop recipes or unique ways to cook with peaches!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 teaspoon Fresh thyme leaves
- 2 cloves Garlic cloves, minced
- 3 large Peaches, pitted and sliced
- 1 tablespoon Honey
- 1 tablespoon Balsamic vinegar
- 0.25 cup Chicken stock
- 1 tablespoon Fresh parsley, chopped
Instructions
Season the pork chops on both sides with salt, black pepper, and smoked paprika.
Heat a large skillet over medium-high heat and add olive oil. Once hot, place the pork chops in the skillet and sear for 3-4 minutes on each side until golden brown. Remove them from the skillet and set aside on a plate.
Lower the heat to medium and add unsalted butter to the skillet. Once melted, stir in the fresh thyme leaves and minced garlic. Sauté for 1 minute until fragrant.
Add the peach slices to the skillet and cook for 2-3 minutes until they start to caramelize, stirring gently to avoid breaking them.
Drizzle the honey over the peaches and deglaze the skillet by adding balsamic vinegar. Stir to incorporate the flavors.
Pour in the chicken stock and bring the mixture to a simmer. Return the pork chops to the skillet, nestling them among the peaches.
Cover the skillet and let everything cook together for 8-10 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the pork chops and peaches from the skillet and plate them. Spoon the sauce over the chops and garnish with fresh parsley.
Serve warm with your choice of side, such as rice, mashed potatoes, or a crisp green salad.
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.3 g | 213% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 2877 mg | 125% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 59.0 g | ||
| Protein | 200.7 g | 401% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3554 mg | 76% | |
*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.
