These summer pork chops with peaches are sweet, juicy, and so delicious. With fresh peaches, brown sugar, thyme, and balsamic glaze, this is a flavorful way to prepare pork chops that celebrates the season. Peach pork chops are also easy to make with fewer than 10 ingredients and are ready in under 30 minutes!
Did someone say peaches with pork chops? This is a recipe I look forward to every year when fresh peaches start popping up at markets and grocery stores, and I want to make the most of their short, sweet season. The combination of savory pork and ripe, juicy peaches is one of those classic pairings that just works —sweet, salty, and deeply comforting all at once.
To make it, I pan-sear the pork chops until they’re golden and flavorful, then lightly caramelize the peaches with thyme and brown sugar. As the peaches soften, they release their juices and turn into a glossy, fragrant sauce that’s both sweet and slightly herbaceous. Nestling the pork chops back into the pan coats them with all that flavor, and a final drizzle of tangy balsamic glaze adds just enough acidity to balance the richness and sweetness. The result is a summery dish that tastes layered and special, yet comes together easily in one pan—perfect with a simple salad or vegetable side for an effortless warm-weather dinner.
Tips for making the best pork chops with peaches
- Use peaches that are ripe but still slightly firm as they will hold their shape and texture when better when cooked.
- Don’t skip the butter. Butter adds wonderful flavor and helps the peaches caramelize.
- I use thick-cut boneless pork chops because they cook evenly and we don’t have to work around the bone. You can also use bone-in pork chops but be sure to adjust the cooking time accordingly as they usually take a couple more minutes.
Pair these pork chop with
This easy-to-make summer meal pairs perfectly with a summer salad like a Caprese salad or a cucumber tomato salad (tomatoes and peaches are surprisingly good together!)
For something a little heartier, try it with my favorite coconut rice or my grilled smashed potato salad with chive lemon yogurt .
Summer Pork Chops with Brown Sugar Peaches
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Ingredients
- ▢ 4 boneless thick-cut pork chops
- ▢ ½ teaspoon EACH: salt and pepper
- ▢ 2 tablespoons olive oil
- ▢ 1 tablespoon butter
- ▢ 3 ripe peaches (sliced)
- ▢ 2 tablespoons brown sugar
- ▢ 1 teaspoon fresh thyme
- ▢ ½ cup chicken stock
- ▢ Balsamic glaze (to serve)
Instructions
- Dry the pork chops well with paper towels then season both sides with salt and pepper. 4 boneless thick-cut pork chops, ½ teaspoon EACH: salt and pepper
- Heat the olive oil in a pan over medium-high heat. Add the pork chops and sear for 5 minutes, until they are golden brown. Flip the pork chops over and continue to cook until they reach an internal temperature of 145 degrees Fahrenheit. Lower the temperature as needed if they start to brown too quickly. Remove the pork chops from the pan. 2 tablespoons olive oil
- While the pork chops are cooking, slice the peaches into a large bowl and toss with brown sugar. 3 ripe peaches, 2 tablespoons brown sugar
- Wipe the pork chop pan clean with paper towels then add the butter. When it melts, add the peaches and let them cook for 2-3 minutes, until they smell sweet. Mix in the chicken stock and thyme and let it simmer for 3-4 minutes, until the liquid reduces by half. Nestle the pork chops and any juices into the pan then serve with some balsamic glaze over the top. 1 tablespoon butter, 1 teaspoon fresh thyme, ½ cup chicken stock, Balsamic glaze
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Nutrition
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Summer pork chop recipes
For more inspiration, check out all of my pork chop recipes !
Grilled Pork Chops (with the most delicious marinade!)
Gochujang Pork Chops
Pineapple Pork Chops in a Honey Garlic Pineapple Sauce
Tomahawk Pork Chops with Honey Garlic Sauce
Summer Pork Chops with Brown Sugar Peaches
Ingredients
- 4 boneless thick-cut pork chops
- ½ teaspoon EACH: salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 ripe peaches , sliced
- 2 tablespoons brown sugar
- 1 teaspoon fresh thyme
- ½ cup chicken stock
- Balsamic glaze , to serve
Instructions
- Dry the pork chops well with paper towels then season both sides with salt and pepper. 4 boneless thick-cut pork chops, ½ teaspoon EACH: salt and pepper
- Heat the olive oil in a pan over medium-high heat. Add the pork chops and sear for 5 minutes, until they are golden brown. Flip the pork chops over and continue to cook until they reach an internal temperature of 145 degrees Fahrenheit. Lower the temperature as needed if they start to brown too quickly. Remove the pork chops from the pan. 2 tablespoons olive oil
- While the pork chops are cooking, slice the peaches into a large bowl and toss with brown sugar. 3 ripe peaches, 2 tablespoons brown sugar
- Wipe the pork chop pan clean with paper towels then add the butter. When it melts, add the peaches and let them cook for 2-3 minutes, until they smell sweet. Mix in the chicken stock and thyme and let it simmer for 3-4 minutes, until the liquid reduces by half. Nestle the pork chops and any juices into the pan then serve with some balsamic glaze over the top. 1 tablespoon butter, 1 teaspoon fresh thyme, ½ cup chicken stock, Balsamic glaze
