There’s something almost magical about the way sweet, juicy peaches wrap themselves around the rich flavor of pork chops. When I first tried this pairing, I wasn’t sure if I was making dinner or dessert. Turns out, it’s the kind of meal that makes people stop talking mid-bite just to close their eyes for a second. Picture a tender pork chop, pan-seared to a beautiful golden crust, then bathed in a glossy peach glaze that clings to every bite. It’s not too sweet, not too savory—just that perfect middle ground that makes you think, ‘Why haven’t I been doing this my whole life?’ This recipe is one of my go-to pork chop dinner ideas when I want something that feels special but won’t keep me in the kitchen all night. It’s quick enough for a weeknight, rich enough for a date night, and it somehow works whether you’re craving something cozy or fresh. It could easily sit next to mashed potatoes, cauliflower rice, or even a crisp green salad. And yes, if you’re into keto pork chop recipes or hunting for a smothered pork chops recipe, this little beauty still fits the bill. Oh, and if someone at your table asks for a pork chop suey recipe—well, you’ll have a new favorite answer.

1) Key Takeaways
2) Easy Peach Glazed Pork Chops Recipe
3) Ingredients for Peach Glazed Pork Chops
4) How to Make Peach Glazed Pork Chops
5) Tips for Making Peach Glazed Pork Chops
6) Making Peach Glazed Pork Chops Ahead of Time
7) Storing Leftover Peach Glazed Pork Chops
8) Try these Main Course next!
9) Peach Glazed Pork Chops Recipe
10) Nutrition

1) Key Takeaways

Learn how to create tender pork chops with a rich peach glaze.
Discover a quick method for a flavorful weeknight dinner.
Find out how to pair pork with fresh, sweet peaches for balance.
See tips for keeping the pork juicy and the glaze perfect.

2) Easy Peach Glazed Pork Chops Recipe

I’ve always believed that pork chops deserve a little more love than they usually get. Sure, they can be plain, but with the right partner, they turn into something unforgettable. In this case, sweet ripe peaches bring out the best in them. The two create that sweet-salty balance that keeps you coming back for another bite.

When I make this, the kitchen smells like summer, even if it’s the middle of winter. The glaze coats each chop in a golden sheen, with little bursts of peach in every mouthful. It’s one of those pork chop recipes that fits into so many situations — weekday dinners, a relaxed lunch, or even a cozy date night in.

Part of the magic is how little time it takes. You sear the chops, whisk together the glaze, and in under half an hour, you have a dish that looks and tastes like it took much longer. That’s my kind of cooking.

3) Ingredients for Peach Glazed Pork Chops

Pork Chops: Go for bone-in, about an inch thick. They hold their juices well and have more flavor.

Olive Oil: Just enough to help sear the meat and get that golden crust.

Salt and Black Pepper: The basic seasoning that starts building flavor right from the first step.

Fresh Peaches: Choose ripe but firm ones. They’ll soften in the pan without turning mushy.

Peach Preserves: This gives the glaze body and a concentrated peach sweetness.

Chicken Broth: Adds depth and balances the sweetness with a savory note.

Apple Cider Vinegar: A touch of tang to brighten the glaze.

Garlic: Minced fresh for a warm, aromatic base.

Fresh Thyme: Earthy and light, sprinkled over at the end for freshness.

4) How to Make Peach Glazed Pork Chops

Step 1: Pat the pork chops dry and season both sides with salt and pepper. This gives the surface a better sear.

Step 2: Heat olive oil in a large skillet over medium-high. Lay the chops in and sear them for three to four minutes per side until they’re golden. Remove them to a plate.

Step 3: In the same skillet, add the garlic and cook briefly. Stir in the peaches, peach preserves, chicken broth, and apple cider vinegar.

Step 4: Let the mixture simmer until the peaches soften, about five minutes. The liquid will start to thicken into a glaze.

Step 5: Return the pork chops to the pan. Spoon the glaze over them and cook for another five to seven minutes until the internal temperature reaches 145°F.

Step 6: Sprinkle with fresh thyme before serving. Spoon extra glaze over each chop for full flavor.

5) Tips for Making Peach Glazed Pork Chops

Start with pork chops at room temperature. This helps them cook more evenly and stay juicy. Cold meat straight from the fridge tends to dry out faster.

Don’t rush the sear. Let the chops sit undisturbed in the skillet to build that crust. It locks in flavor and gives a nice texture contrast with the tender meat inside.

Use a meat thermometer. It takes the guesswork out and keeps you from overcooking. Pull them off at 145°F and rest for a few minutes before serving.

6) Making Peach Glazed Pork Chops Ahead of Time

You can make the peach glaze a day in advance. Store it in the fridge, then reheat gently before adding it to the pork.

If you want to cook the pork chops ahead, undercook them slightly. When reheating with the glaze, they’ll finish cooking without becoming dry.

Keep the peaches slightly firm when making the glaze ahead. They’ll hold their shape better during reheating.

7) Storing Leftover Peach Glazed Pork Chops

Place leftovers in an airtight container and keep in the fridge for up to three days. The glaze will set a little but will loosen again when warmed.

For best results, reheat gently on the stovetop over low heat. Add a splash of broth to revive the sauce.

You can also freeze the cooked chops with glaze for up to two months. Thaw overnight in the fridge before reheating.

8) Try these Main Course next!

9) Peach Glazed Pork Chops Recipe