Skillet Balsamic Peach Pork Chops
These Skillet Balsamic Peach Pork Chops are a sweet-and-savory summer dinner made with juicy pork chops, fresh peaches, thyme, and a simple balsamic-honey sauce.
The pork chops are seared until golden, simmered briefly in the sauce, then finished under the broiler with sliced peaches until everything is glossy, tender, and just a little caramelized.
And the best part? This easy skillet dinner is ready in about 30 minutes.
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Why You'll Love This Recipe
This is the kind of summer dinner that feels special but is simple enough for a weeknight. It's made in one skillet with a handful of fresh, flavorful ingredients.
The balsamic vinegar adds a tangy depth, honey brings just enough sweetness, and fresh peaches make the whole dish taste like July. A pinch of red pepper flakes gives the sauce a little warmth without making it spicy.
For another easy weeknight meal, try these Italian Sheet Pan Pork Chops or these Turmeric Pork Chops.
Ingredients You'll Need
- Pork chops: Bone-in or boneless pork chops both work well. Try to choose chops that are similar in thickness so they cook evenly.
- Balsamic vinegar: This creates the base of the quick pan sauce and balances the sweetness of the peaches and honey.
- Honey: Just enough to make the sauce glossy and lightly sweet.
- Fresh thyme: Thyme is beautiful with both pork and peaches. Fresh rosemary can be added too if you like a more savory herb flavor.
- Fresh peaches: Look for peaches that are ripe but still slightly firm so they hold their shape in the skillet.
- Red pepper flakes: A small pinch adds warmth and keeps the sauce from feeling too sweet.
A Few Tips for Choosing Peaches
Fresh peaches are one of the best parts of summer, and they are delicious in savory recipes like this one.
For this skillet dinner, look for peaches that have a slight give when gently pressed but are not overly soft. If they are too ripe, they may fall apart as they cook.
You can also use frozen sliced peaches in a pinch. Thaw them while the pork chops cook, then add them to the skillet before broiling. They may need an extra minute or two under the broiler to lightly char and warm through.
How to Serve Balsamic Peach Pork Chops
These pork chops are wonderful with a simple green salad and a slice of crusty bread to catch the balsamic honey sauce.
For a heartier dinner, serve them with roasted baby potatoes, steamed rice, couscous, or orzo. In summer, I also love them with arugula, spinach, or a cucumber salad.
Recipe Notes
- For juicy pork chops, avoid overcooking. Use an instant-read thermometer and cook until the pork reaches 145°F, then let it rest for 3 minutes before serving.
- If your pork chops are thin, they may cook more quickly than the recipe time suggests. Thicker chops may need a few extra minutes on the stovetop before adding the sauce and peaches.
- For the best sear, pat the pork chops dry before seasoning and make sure the skillet is hot before adding them.
Skillet Balsamic Peach Pork Chops Recipe
Equipment
Ingredients
- 4 bone-in pork chops
- salt and pepper
- 2 tablespoons olive oil
- ½ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves
- ½ tablespoon fresh minced rosemary leaves
- 2 peaches sliced
- crushed red pepper flakes
Instructions
- Preheat the broiler to high. In a small bowl, whisk together the balsamic vinegar, honey, thyme, rosemary, and red pepper flakes.
- Heat a large skillet over medium-high heat. Season the pork chops on both sides with salt and black pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork chops and sear on both sides for 3-4 minutes. Reduce heat to medium; continue cooking for 8-10 minutes, or until the pork chops are cooked through.
- During the last 2 minutes of cooking the pork chops, pour the balsamic honey sauce over the pork chops. Remove from heat and add the sliced peaches. Transfer the skillet to the oven and broil for 4-5 minutes, until the peaches are lightly charred.
- Serve the pork with the peaches and balsamic honey sauce from the pan.
Notes
- Use firm-ripe peaches: Choose peaches that are fragrant and slightly soft, but not overly ripe. Very soft peaches may break down too much under the broiler. Fresh peaches are best in season, but frozen sliced peaches also work. Thaw them while the pork chops cook, then add them to the skillet before broiling.
- Pork chop thickness matters: Thin pork chops will cook more quickly, while thicker chops may need a few extra minutes. Use an instant-read thermometer for best results.
- Safe pork temperature: Cook pork chops to an internal temperature of 145°F, then let them rest for 3 minutes before serving.
- Use an oven-safe skillet: Because the recipe finishes under the broiler, be sure your skillet is broiler-safe. If not, transfer the pork chops, peaches, and sauce to a broiler-safe baking dish before broiling.
- Serving idea: Serve with a simple green salad, roasted baby potatoes, rice, couscous, or crusty bread to catch the balsamic honey sauce.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Pork Recipes:
- Porchetta Pork Tenderloin
- Crockpot Asian Shredded Pork
- Slow Cooker Pork Tenderloin with Garlic Apple Thyme Sauce
- Crockpot Hawaiian Pineapple Pork (3 ingredients, 5 minutes prep)
- Skillet Turmeric Pork Chops
- Ginger Pork and Broccoli Stir-Fry
- Crockpot Asian Shredded Pork
- Easy Skillet Pork Chop Recipe with Butternut and Apples
- Crock Pot Pork Tenderloin with Orange Ginger Sauce (5 Min Prep)
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Delicious and different. Be careful not to overcook the pork and use rib chops if available (more tender). I added balsamic mixture last 2 minutes of cooking pork as written but didn't put pork under broiler, just peaches. Added all together when peaches were lightly charred. Loved the fresh herbs!
I'm so glad you liked them. And I agree -- rib chops are always such a great choice! Thank you for letting us know how you prepared them and your review :)!
I have never tried the combo of peaches and pork chops but this sounds delicious! I have cooked with many methods and gadgets but I never use my broiler - for some reason it just seems to be intimidating or something haha! Will have to break out of my comfort zone for this one 🙂
Hi Dawn! I love the combination of peaches and pork chops. They work SO well together! Have fun with it :)!