Summer Peach Pork Chops

Name: Summer Peach Pork Chops with Balsamic Dijon Sauce
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 fresh peaches (320g uncut); 1 Tbsp vegetable oil; 4 pork center-cut loin chops (boneless*); ¼ tsp salt; ¼ tsp black pepper (freshly cracked); 1 small yellow onion (sliced, (1 cup, 100g) $0.39); 2 garlic cloves (minced, (1 Tbsp) $0.12); ¼ cup chicken broth ($0.02***); 1 Tbsp brown sugar; 1 Tbsp balsamic vinegar; 1 Tbsp Dijon mustard; 2 Tbsp butter; 1 Tbsp balsamic glaze

Summer Peach Pork Chops are a quick one-skillet dinner featuring boneless pork chops paired with fresh peaches and a balanced balsamic-Dijon sauce that's both sweet and tangy.

🌍American 🏷️Summer Peach Pork Chops

Total

37 min

Servings

4

Difficulty

Hard

Est. Cost

$25–$41

Recipe Source

View original recipe

From Budget Bytes

Ingredients

3 fresh peaches (320g uncut)

1 Tbsp vegetable oil

4 pork center-cut loin chops (boneless*)

¼ tsp salt

¼ tsp black pepper (freshly cracked)

1 small yellow onion (sliced, (1 cup, 100g) $0.39)

2 garlic cloves (minced, (1 Tbsp) $0.12)

¼ cup chicken broth ($0.02***)

1 Tbsp brown sugar

1 Tbsp balsamic vinegar

1 Tbsp Dijon mustard

2 Tbsp butter

1 Tbsp balsamic glaze

13 Ingredients

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Instructions

1
Gather and prepare all ingredients.
2
Carefully cut each peach in half around the seam, then twist in half to separate. If the pit clings, carefully cut around it, then slice each half into three pieces and set them aside.
3
Heat the oil in a medium skillet over medium-high heat. Pat the pork chops dry with paper towels and season with salt and pepper.
4
Once the pan is hot, gently place the pork in the pan. Let the pork cook undisturbed for 3-4 minutes on each side until a golden-brown crust forms. Remove the cooked pork from the skillet and set aside on a plate while you make the sauce.
5
Turn the heat to medium, add the peaches, cut side down, and cook undisturbed for 2 minutes.
6
Stir in the onions and continue cooking for 3 minutes. Then add the garlic to the skillet and cook for 1 minute.
7
Deglaze the skillet with the chicken broth and let it reduce by half, 2-3 minutes.
8
Next, add brown sugar, balsamic vinegar, and Dijon mustard, and simmer for about 2-3 minutes.
9
Lastly, turn off the heat, add the butter, and stir until your sauce has thickened, for about 2 minutes.
10
Return the pork and any juices to the skillet to warm through. Drizzle with balsamic glaze and enjoy!

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Tips & Notes

Pro tips

Pat pork chops dry before searing to develop a golden crust and ensure even cooking.
Slice peaches into halves or quarters—larger pieces hold their shape better than thin slices during the simmer.
The Dijon mustard emulsifies the sauce; whisk it with the broth before adding to prevent clumping.
Don't skip the brown sugar—it balances the vinegar's acidity and caramelizes the peaches slightly.

Substitutions

Fresh peaches → nectarines or fresh apricots (similar texture and sweetness)
Chicken broth → vegetable broth or dry white wine (use wine sparingly; it's more acidic)
Dijon mustard → whole grain mustard (adds texture but flavor is similar)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat with a splash of broth.

Common Questions

How do you know when pork chops are done?

Pork center-cut loin chops are safely cooked to an internal temperature of 145°F (63°C). Use a meat thermometer inserted into the thickest part. They should be slightly firm but still juicy.

Can you use canned peaches instead of fresh?

Yes. Use drained canned peaches (about 2 cups) and add them in the final 2–3 minutes of cooking to prevent them from breaking down. Reduce any excess liquid from the can.

What if you don't have balsamic vinegar?

Substitute apple cider vinegar or red wine vinegar (use 1 Tbsp). The sauce will be slightly less sweet; add an extra ½ tsp brown sugar to balance it.

Can this recipe be scaled up for guests?

Yes. Double all ingredients and use two skillets or a large skillet (12-inch minimum). Pork chops may need 1–2 extra minutes per side depending on thickness.

How should you store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of broth to restore the sauce texture.