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.
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Gather and prepare all ingredients.
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.
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.
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.
Turn the heat to medium, add the peaches, cut side down, and cook undisturbed for 2 minutes.
Stir in the onions and continue cooking for 3 minutes. Then add the garlic to the skillet and cook for 1 minute.
Deglaze the skillet with the chicken broth and let it reduce by half, 2-3 minutes.
Next, add brown sugar, balsamic vinegar, and Dijon mustard, and simmer for about 2-3 minutes.
Lastly, turn off the heat, add the butter, and stir until your sauce has thickened, for about 2 minutes.
Return the pork and any juices to the skillet to warm through. Drizzle with balsamic glaze and enjoy!
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.
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.
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.
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.
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.
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.
