A Mississippi native...Louisiana hybrid

Pork Chops and Peaches

Pork Chops and Peaches

Pork Chops and Peaches

These delicious Pork Chops and Peaches are the easiest and most tasty that I’ve ever had. On your table in less than 20 minutes and tell me who doesn’t like that!?!

I can’t help it but think that bright peachy color just says everything summer to me. My entire family loves peaches and living in Georgia which is known as “The Peach State,” is so fitting for this combo. I can’t think of a better way to get in those 5 daily fruit allowances than blending smoothies. This way.. it feels more like a fun treat to them. The way these two flavors blend together and the thickness of the glaze when it’s drizzled over those chops is just plain peachy!

Thicker pork chops will definitely require an increase in cooking time, approximately 6-8 minutes on each side. The key to keeping your chops flavorful and juicy is a dual cooking method approach, utilizing both a skillet and oven. A quick sear on each side in a hot skillet, adds flavor, and as equally important, keeps the natural pork juices inside when the pork chops are transferred to the oven to cook the rest of the way through.

So simple to make and really these pork chops are an ideal dinner after a busy workday. Serve it with a simple side salad for a quick and fresh weeknight meal and your night is complete.

Pork Chops and Peaches

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 5


  • 5 boneless pork chops 1/2-inch thick
  • 1 ½ teaspoon pork rub
  • 2 tablespoons canola oil
  • 1 can 15 ounces sliced peaches
  • 1/4 cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons white balsamic vinegar dressing
  • Garnish with flat leaf parsley optional.


  1. Rinse and pat dry pork chops; sprinkle both sides with rub.
  2. Add white balsamic vinegar dressing to a gallon size storage bag and place pork chops inside the bag and massage thoroughly to ensure they are evenly coated. Place bag in the fridge and marinate for 1 hour.
  3. Heat oil in cast iron grill skillet (or skillet/frying pan of choice) on medium heat. Add pork chops; cook 6-8 minutes on each side or until desired doneness. Do NOT move chops around in the pan if you desire grill marks. Remove from skillet, set aside and keep warm.
  4. Drain peaches, reserving 1/4 cup of the juice. Stir juice, brown sugar and ACV into skillet. Bring to boil. Reduce heat to low. Add peaches; simmer 2 minutes. Spoon over pork chops to serve and garnish with parsley.