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Overhead shot of a cast iron skillet with fried pork chops and peach sauce.
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5 from 1 vote

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!
Course Dinner
Cuisine American, Southern
Keyword pan fried pork chops, pork chops with peach sauce
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 568kcal
Author Blair Lonergan

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)
  • 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