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Pan fried pork chops with peach sauce are tender, juicy, and bursting with fresh summer flavor! The peach glaze is sweet and savory, thanks to plenty of garlic, fresh herbs, brown sugar, Dijon and cider vinegar, making it the perfect topping for a simple, affordable cut of meat. Best of all, you only need one skillet and about 30 minutes for this quick and easy dinner!
These pan fried pork chops with peach sauce might sound a wee bit fancy, but I assure you they’re not! I don’t do fancy. This is just a really delicious, flavorful meal that’s ready in one skillet, from start-to-finish, in about 30 minutes. The chops get crisp on the outside, stay tender and juicy on the inside, and serve as an ideal base for the sticky, sweet, and savory peach glaze. Pair the meat with rice, a crusty loaf of bread, or pesto pasta for a hearty, satisfying, and family-friendly dinner.
Ingredients
This is just a quick overview of the ingredients that you’ll need for pan fried pork chops with a fresh peach sauce. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Pork chops: bone-in or boneless, thick-cut or thin — any variety works!
- Kosher salt and pepper: to enhance the other flavors in the dish.
- All-purpose flour: for dredging the pork, which helps it brown nicely.
- Olive oil and butter: for frying the pork chops.
- Onion: I like sweet onion such as Vidalia, but yellow or white onions are fine too.
- Garlic: for more great flavor.
- Rosemary, thyme and basil: fresh herbs are always best.
- Ginger: just a touch in the background pairs so nicely with the peaches and soy sauce.
- Brown sugar: sweetens the glaze and caramelizes the sauce in the pan.
- Apple cider vinegar: a bright, acidic note for the sauce.
- Dijon mustard: for a tangy bite in the background.
- Soy sauce: great salty, umami flavor for the sauce.
- Peaches: about 6 medium chopped peaches (or 3 cups) — no need to peel them!
How to Make Pan Fried Pork Chops with Peach Sauce
To cut down on prep time, prep all of the sauce ingredients while the pork chops are browning! This one-pan dinner comes together quickly!
- Season pork chops with salt and pepper, then dredge in all-purpose flour.
- Fry the chops in a combination of butter and oil until browned on the outside and cooked through on the inside, about 6-9 minutes per side for thick-cut pork chops.
- Remove the meat to a plate and tent loosely with foil to keep warm.
- Simmer the peach sauce in the same skillet.
- Return the pork chops to the pan, spoon sauce over top, then serve!
What to Serve with Pan Fried Pork Chops
The sweet-and-savory pork chops and fresh peaches go well with almost any of your favorite sides. Here are some easy ideas:
- Charleston Red Rice, Rice Pilaf, Parmesan Risotto, or No-Stir Easy Mushroom Risotto
- Buttered Homemade Egg Noodles or Pesto Pasta
- Buttermilk Biscuits or Drop Biscuits
- Skillet Cornbread, Honey Cornbread or Corn Muffins
- French Baguette, Soft Dinner Rolls, or a crusty loaf of No-Knead Bread
- Homemade Coleslaw
- Easy Pasta Salad with Mayo, Lemon and Basil
- Mashed Potatoes with Sour Cream and Chives or Garlic and Parmesan Cauliflower Mash
- Potato Pancakes or Aunt Bee’s 3-Ingredient Cheesy Potato Casserole
- Zucchini Gratin with Corn, Zucchini Fritters or Sauteed Zucchini
- Refrigerator Dill Pickles
- Roasted Cabbage or Braised Red Cabbage
- Amish Green Beans with Brown Butter, Roasted Green Beans or Southern-Style Green Beans
- Garlic Roasted Broccoli or Broccoli and Cheese
- Wedge Salad, House Salad with Candied Pecans or Caesar Salad
- Creamed Peas
- Sauteed Spinach or Creamed Spinach
- Brown Sugar Roasted Carrots
- Roasted Asparagus
Storage
Store leftover pork chops in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. I do not recommend freezing the peach sauce, since it will have a watery, mushy texture when thawed.
Recipe Variations
- Use the same fresh peach sauce with grilled pork chops.
- Cooking just for two? Prepare two pork chops instead of 4, and cut all of the sauce ingredients in half.
- Instead of pork chops, try chicken thighs or chicken cutlets. You’ll need to adjust the cooking time and make sure that you cook your chicken until it reaches an internal temperature of 165° F.
- Swap out the peaches for nectarines.
- Use frozen, thawed peaches. Make sure that you strain them well so that they don’t add too much liquid to the pan.
- I leave the skin on the peaches because it holds them together better so that they don’t completely fall apart in the sauce. That said, you can certainly peel the peaches before dicing if you prefer.
Tips for the Best Pan Fried Pork Chops Recipe
- Season the meat really well with salt and pepper before dredging in flour. Garnish with additional fresh herbs at the end, too!
- Use fresh herbs for the best flavor. If you don’t have access to fresh rosemary, thyme and basil, it’s fine to use a smaller amount of the dried herbs instead.
- Do not overcrowd the pan. If your skillet cannot accommodate all of the pork chops with space in between, then fry the chops in batches. Otherwise you’ll end up steaming the meat and you won’t get that browned, crispy exterior.
- Why are my pork chops tough? If you find that you end up with tough pork chops, it’s likely because they are over-cooked. That’s why it’s best to use a meat thermometer to know exactly when your chops are done. Remove the meat from the pan when the pork chops are cooked to an internal temperature between 145° F-145° F. They will be perfectly juicy and tender.
More Pork Chop Recipes to Try
- Stovetop Pork Chops with Apple Cider Gravy
- Perfect 15-Minute Grilled Pork Chops
- Grilled BBQ Pork Chops
- Smothered Pork Chops and Gravy
- Cream of Mushroom Pork Chops
- Oven-Fried Breaded Pork Chops
- Crock Pot Ranch Pork Chops
Pan Fried Pork Chops with Peach Sauce
Ingredients
- 4 pork chops (bone-in or boneless)
- Kosher salt and pepper, to taste
- ½ cup all-purpose flour
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- ½ cup chopped sweet onion
- 1 clove garlic, minced or pressed
- 1 teaspoon each minced fresh rosemary, fresh thyme and fresh basil (or ½ teaspoon each of dried herbs)
- ½ teaspoon grated fresh ginger (or a pinch of ground ginger)
- ⅔ cup brown sugar
- ¼ cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons less-sodium soy sauce
- 6 medium ripe peaches, pitted and chopped (about 3 cups total)
Instructions
- Season pork chops liberally with salt and pepper on both sides. Place flour in a shallow dish. Working with one pork chop at a time, dredge lightly in flour, shaking off excess; transfer to a tray.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the butter. When the butter is foamy, add the pork chops to the skillet, working in batches, if necessary, so that you don’t overcrowd the pan. Cook until nicely browned on each side and the meat reaches an internal temperature of 140-145° F, about 6-9 minutes per side for thick-cut chops or about 2-3 minutes per side for thin chops. Remove pork chops to a plate and tent loosely with foil to keep warm.
- While the pork chops cook, prepare the rest of the ingredients for the sauce.
- Do not clean out the skillet, but add remaining 1 tablespoon of olive oil to the pan. Add onion and cook over medium-high heat until soft, about 3-5 minutes. Stir in garlic, rosemary, thyme, basil and ginger; cook for about 30 more seconds.
- Reduce the heat to medium. Add brown sugar, vinegar, mustard, soy sauce, ½ teaspoon salt and chopped peaches. Cook, stirring frequently and scraping up any browned bits from the bottom of the pan, until peaches are soft, about 7-10 minutes. Taste and adjust for seasoning.
- Return pork chops to the skillet and heat just until warm, spooning peach sauce over the meat.
Notes
- Season the meat really well with salt and pepper before dredging in flour. Garnish with additional fresh herbs at the end, too!
- Use fresh herbs for the best flavor. If you don’t have access to fresh rosemary, thyme and basil, it’s fine to use a smaller amount of the dried herbs instead.
- Do not overcrowd the pan. If your skillet cannot accommodate all of the pork chops with space in between, then fry the chops in batches. Otherwise you’ll end up steaming the meat and you won’t get that browned, crispy exterior.
- Why are my pork chops tough? If you find that you end up with tough pork chops, it’s likely because they are over-cooked. That’s why it’s best to use a meat thermometer to know exactly when your chops are done. Remove the meat from the pan when the pork chops are cooked to an internal temperature between 145° F-145° F. They will be perfectly juicy and tender.
Nutrition
This recipe was originally published in July, 2013. It was updated in June, 2021.
A little high in carbs, but it’s so good it’s well worth the cheat. You can always make up for it tomorrow.
Thanks, Nancy! I’m so glad that you enjoyed it! 🙂
Hi Blair,
I can’t wait to try this for dinner with my Peach Truck Peaches but do you have any suggestions for a side dish?
Hi, Lori! The sweet-and-savory pork chops and fresh peaches go well with almost any of your favorite sides. Here are some easy ideas (all links are included in the body of the post above):
Charleston Red Rice, Rice Pilaf, Parmesan Risotto, or No-Stir Easy Mushroom Risotto
Buttered Homemade Egg Noodles or Pesto Pasta
Buttermilk Biscuits or Drop Biscuits
Skillet Cornbread, Honey Cornbread or Corn Muffins
French Baguette, Soft Dinner Rolls, or a crusty loaf of No-Knead Bread
Homemade Coleslaw
Easy Pasta Salad with Mayo, Lemon and Basil
Mashed Potatoes with Sour Cream and Chives or Garlic and Parmesan Cauliflower Mash
Potato Pancakes or Aunt Bee’s 3-Ingredient Cheesy Potato Casserole
Zucchini Gratin with Corn, Zucchini Fritters or Sauteed Zucchini
Refrigerator Dill Pickles
Roasted Cabbage or Braised Red Cabbage
Amish Green Beans with Brown Butter, Roasted Green Beans or Southern-Style Green Beans
Garlic Roasted Broccoli or Broccoli and Cheese
Wedge Salad, House Salad with Candied Pecans or Caesar Salad
Creamed Peas
Sauteed Spinach or Creamed Spinach
Brown Sugar Roasted Carrots
Roasted Asparagus
Oh my goodness they all sound delicious… now to decide which one lol. Thank you so much!
Hi Blair,
My family just finished devouring the pork chops I made from this recipe! I had to tweak it a bit as I did not have fresh or frozen peaches. I did happen to have a large can of peach slices which I drained before adding to my sauce. The flavor was very good but likely not as peachy as fresh or frozen. But worked for us! I did also make this recipe gluten free by using a gluten free flour (2-1 type, but regular gluten free would have worked as well). I also used gluten free Tamari. I will definitely be making this again! Thank you so much!
Thank you, Meg! I’m glad that you were able to make it work with the ingredients you had on hand. 🙂
Got rave reviews on these from the whole family. Replaced brown sugar with 1/2c honey to accommodate dietary restrictions.
Thank you! I’m so glad to hear that, and I love that you were able to make it work for your family!
Blair my family went crazy for this. This is a definite make again dish. I want to can the sauce so it’s ready at a moment’s notice. I truly want to make it with chicken I think that too would be awesome Do you know if I can can this. It’s that good. Anyone have any ideas. Thank you for the recipe and your time
Hi, Cindy! That’s great to hear! So funny, earlier today someone asked me this same question, so you’re not alone! 🙂
Yes, I think you probably could can the sauce. The sauce gets a lot of nice flavor from the browned bits in the skillet after cooking the pork chops, so you would miss out on that flavor if you’re just preparing a big batch of the sauce to put up for later. Otherwise, I think it would work fine!
I would still get the bits from the tasty bits because I would be warming the sauce up in the same pan after cooking. Trying canning it tomorrow. Thank you for getting back to me
Oh, gotcha! Yes, that should work fine!
Made this tonight.. it was great! Quick question though.. you have butter in the ingredient list, but not in the directions.. where did you mean for the butter to go? I think it’s perfect adding it to the sauce
Hi, Elysia! The butter is included in the directions in step 2, where it says to add it to the pan with the olive oil.
Glad that you enjoyed the meal! 🙂
This peach sauce is INCREDIBLE! I’ve made it twice, once in the summer with fresh peaches, the 2nd (today) I made it with peaches I had frozen. It is SO good. I use a pork tenderloin cut up into thick pieces. Served with Farro and green beans. My husband said “WOW!” and asked if we could have this for thanksgiving instead lol. Thanks for such a super delicious recipe!
That’s so great to hear, Sara! Thank you!