Skillet Pork with Sweet Balsamic Peaches
Elevate weeknight dinners with this irresistible Skillet Pork with Sweet Balsamic Peaches, a dish that perfectly balances savory and sweet flavors. Succulent bone-in pork chops are seared to golden perfection, then paired with juicy, caramelized peaches simmered in a luscious blend of balsamic vinegar, honey, and fresh thyme. The skillet method ensures both minimal cleanup and maximum flavor as the pork absorbs the rich, tangy-sweet pan sauce. Ready in just 35 minutes, this recipe is ideal for busy evenings yet elegant enough for entertaining. Serve it alongside simple sides like roasted vegetables or mashed potatoes to let the vibrant flavors shine. Perfect for fans of easy one-pan meals, this dish offers a fresh twist on classic comfort food!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large ripe peaches
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 sprigs fresh thyme
- 2 cloves garlic
Instructions
Pat the pork chops dry with paper towels and season both sides generously with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of butter.
Once the butter is melted and the skillet is hot, add the pork chops. Sear them for 4-5 minutes on each side, or until golden brown and cooked to an internal temperature of 145°F (63°C). Remove the chops from the skillet and set aside on a plate, tented with foil.
While the pork rests, slice the peaches into wedges and mince the garlic.
In the same skillet, lower the heat to medium and add the remaining tablespoon of butter. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the peach slices to the skillet and sauté for 2-3 minutes until they begin to soften and caramelize.
Pour in the balsamic vinegar and honey, and stir to coat the peaches. Add the thyme sprigs and let the mixture simmer for 2-3 minutes until the sauce thickens slightly.
Return the pork chops to the skillet, nestling them among the peaches. Spoon some of the sauce over the pork chops to coat them, and let everything heat through for 2 more minutes.
Remove the skillet from the heat. Discard the thyme sprigs and serve the pork chops topped with the balsamic peaches and pan sauce.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 560 mg | 24% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 17.8 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 532 mg | 11% | |
*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.
