Who says fruit doesn’t belong in a main dish? I’ve flipped that idea on its head with these stunning Summer Peach Pork Chops! Juicy fresh peaches meet perfectly pan-seared pork chops in a balsamic Dijon sauce with brown sugar and butter. The flavor mix is sweet, tangy, and savory, and it feels way more impressive than the effort (or cost) it takes. Plus, this easy pork chop recipe all comes together in one skillet, which is always a win!

Overhead close up of peach pork chops in a skillet.

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Peachy one-skillet Pork Chops

This peach pork chops recipe is all about keeping dinner easy while making the most of fresh peaches, because the season doesn’t last long! The ingredients I use are simple, with juicy peaches, pork chops, and pantry staples like Dijon, balsamic, and brown sugar, but they cook down into the most delicious sauce. If you love glazed pork chops, I’m sure you’ll love the sweet, savory, peachy sauce in this recipe, too. Top the dish off with some balsamic glaze, serve it with fresh green beans or a crisp salad, and get ready to wow your family, friends, and yep, even yourself!

I got a great deal on my pork chops and only needed 4, so I stored the extra in my freezer for another meal. It definitely pays to shop around when you can, and those larger value or family-sized packs are usually the best bang for your buck!

how to make Summer Peach Pork Chops step-by-step photos

Gather all of your ingredients.

Peaches being cut into wedges on a wooden cutting board.

Prep the peaches: Carefully cut 3 fresh peaches in half around the seam, then twist them in half to separate. If the pit clings, carefully cut around it, then slice each half into three pieces and set them aside.

Pork chops being seasoned with salt and pepper on a paper towel.

Season the pork: Start by heating 1 Tbsp vegetable oil in a medium skillet over medium-high heat. Use paper towels to pat 4 pork center-cut loin chops dry and season them with ¼ tsp salt and ¼ tsp black pepper total.

Cook the pork chops: When the pan is hot, gently place the pork chops into the pan. Let the pork cook (undisturbed, no peaking!) for 3-4 minutes on each side until a golden-brown crust forms. Remove the pork from the skillet and set it aside on a plate as you prep the sauce.

Peach wedges being browned in a skillet.

Make the sauce: Reduce the heat to medium and add the peaches to the skillet, cut side down. Allow the peaches to cook undisturbed for 2 minutes.

Sliced onion added to cooked peaches in a skillet.

Now stir in 1 small sliced onion and cook for a further 3 minutes.

Sauteed peach slices and onions in a skillet with minced garlic.

Add 2 minced garlic cloves to the skillet, combine with the peaches and onions, and cook for 1 minute.

Chicken broth deglazing the skillet with peaches and onions to make a sauce.

Deglaze the pan: Pour ¼ cup chicken broth into the skillet and allow it to reduce by half, about 2-3 minutes.

Balsamic vinegar, Dijon, and brown sugar added to a skillet with cooked peach slices and onions.

Once the chicken broth has reduced, add 1 Tbsp brown sugar, 1 Tbsp balsamic vinegar, and 1 Tbsp Dijon mustard. Stir to combine and simmer for about 2-3 minutes.

Butter added to a peach and onion sauce in a skillet.

Finally, turn off the heat completely. Add 2 Tbsp butter and consistently stir until the sauce has thickened, about 2 minutes.

Summer peach pork chops in a skillet drizzled with balsamic glaze.

Add the pork: Return the pork (and any juices from the plate) to the skillet to warm through. Top with a drizzle of balsamic glaze (1 Tbsp), then serve and enjoy!

Side view of peach pork chops on a plate with green beans.

Use firm but ripe peaches. You don’t want them rock hard, but they shouldn’t be overly soft either. Go for peaches that give slightly when you squeeze them gently. Overly ripe peaches can turn mushy in the skillet. If you don’t have fresh peaches, you could try frozen, but they’ll release more liquid and break down into the sauce more than fresh ones.
Use a large enough skillet to fit all the pork chops. This will help the pork get a good sear instead of steaming in a crowded pan.
Check for doneness with a meat thermometer. The internal temperature of these skillet pork chops should read 145°F in the thickest part. I use center-cut pork loin chops, and that is what the cooking time in this recipe is based on. The cook time will be longer if you use thicker or bone-in pork chops.
Feel free to garnish your pork chops and peaches with fresh herbs like basil, thyme, or parsley before serving!
Want to use a different meat? I think boneless, skinless chicken thighs would be an easy swap in this recipe. Follow the directions as written and cook the chicken to a minimum internal temperature of 165°F. Or, better yet, try our braised chicken and peaches recipe for another savory peach dinner developed specifically for boneless chicken thighs!

Serving Suggestions

These summer peach pork chops go with just about anything, but I especially like them with fresh green beans. I usually go for fresh sautéed green beans or a crisp green bean salad. Air fryer zucchini is another easy option, and for something heartier, try them alongside mashed potatoes and roasted cauliflower. Rice or other roasted veggies work great too, so you can mix and match depending on what you’ve got on hand.

Storage & Reheating

Leftover pork chops with peaches should be stored in an airtight container in the fridge for up to 3 days. Reheat them gently (to avoid drying out the pork) on the stovetop over medium-low heat. You can add a little chicken broth to loosen up the sauce if needed. As for freezing, you can freeze pork chops for up to 3 months, but the peaches will be much softer after thawing. Thaw in the fridge overnight before reheating.

Summer Peach Pork Chops

Peachy one-skillet Pork Chops

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