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A white plate with skillet pork chops and peaches, roasted potatoes, and a green leafy salad with dressing sits on a dark wooden table beside a fork.
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Skillet Balsamic Peach Pork Chops Recipe

These Skillet Balsamic Peach Pork Chops are a quick and easy summer dinner made with tender pork chops, fresh peaches, thyme, and a sweet tangy balsamic honey sauce. Ready in about 30 minutes, it’s a flavorful one-skillet meal for busy weeknights or summer entertaining.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 411kcal
Author: Stephanie Wilson

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

  1. 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.
  2. 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.
  3. Safe pork temperature: Cook pork chops to an internal temperature of 145°F, then let them rest for 3 minutes before serving.
  4. 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.
  5. Serving idea: Serve with a simple green salad, roasted baby potatoes, rice, couscous, or crusty bread to catch the balsamic honey sauce.

Nutrition

Calories: 411kcal | Carbohydrates: 14g | Protein: 51g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 156mg | Sodium: 150mg | Potassium: 962mg | Fiber: 1g | Sugar: 12g | Vitamin A: 248IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg