Go Back

Peach Glazed Pork Chops

Juicy pan-seared pork chops coated in a sweet-tart peach glaze, ready in under 30 minutes for a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in pork chops about 1 inch thick
  • salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1/2 cup peach preserves
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 clove garlic minced
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon cold butter optional, for finishing

Equipment

  • large skillet (12-inch)
  • small bowl
  • whisk
  • tongs
  • instant-read thermometer
  • spatula

Method
 

  1. Pat pork chops dry with paper towels. Season both sides generously with salt and pepper.
  2. In a small bowl, whisk together peach preserves, apple cider vinegar, soy sauce, minced garlic, and red pepper flakes if using. Set aside.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering.
  4. Add pork chops to the skillet in a single layer. Sear for 4-5 minutes per side, until browned and internal temperature reaches 135°F (57°C) for medium. Adjust time for thickness.
  5. Reduce heat to medium-low. Pour the peach glaze over the pork chops. Turn chops to coat evenly. Cook for 1-2 minutes, until glaze thickens slightly.
  6. Remove skillet from heat. If using, stir in cold butter to enrich the glaze. Let chops rest 3 minutes before serving. Spoon extra glaze from the pan on top.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth. This recipe contains soy (gluten-free if using tamari). For a nut-free meal, skip any nut-based sides. Always use a clean thermometer to check doneness: 145°F (63°C) is safe, but resting carries it up a few degrees.