These pan-fried pork chops with a sweet and savory fresh peach sauce are the perfect one-skillet summer meal!
Total Time: 35 minutes
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
These pan-fried pork chops with a sweet and savory fresh peach sauce are the perfect one-skillet summer meal!
Servings 4 people
Calories 568kcal
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
Serving: 1pork chop with ¼ of the sauce | Calories: 568kcal | Carbohydrates: 66g | Protein: 32g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 270mg | Potassium: 1041mg | Fiber: 4g | Sugar: 55g | Vitamin A: 832IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 2mg
This recipe was originally published in July, 2013. It was updated in June, 2021.
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