Roasted Pork Chops with Peach Sauce
Quick Look: Roasted Pork Chops with Peach Sauce
- 🕐 Prep Time: 10 minutes
- 🍳 Cook Time: 30 minutes
- ⏱ Total Time: 40 minutes
- 🍽 Servings: 2 (2-4, depending on how many chops you cook)
- 🔥 Calories: ~525 kcal per serving
- 🥘 Cook Method: Sear pork chops in a skillet, build the fresh peach sauce, and finish the pork chops in the sauce, in the oven.
- 🍑 Flavor Profile: Savory seasoned pork chops draped in a slightly sweet and savory peach sauce with garlic, ginger and a touch of Dijon tang.
- 📊 Difficulty: Intermediate, ready in about 40 minutes.
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Table of Contents
What Makes This Recipe So Good
- Fresh peaches and the sauce cook right in the same skillet, so the sauce builds on fresh peach flavor instead of jarred preserves.
- One skillet handles the sear, the sauce, and the oven finish, so cleanup stays simple.
- I’ve built a lot of pan sauces over the years, and the soy sauce and white wine vinegar here add a savory backbone that most peach pork chop recipes skip entirely.
- Fresh ginger and Dijon mustard keep the sauce balanced, so it never tastes like straight peach jam.
- Pairs easily with any side from rice pilaf, mashed potatoes, to Italian roasted asparagus.
Key Ingredient Notes and Substitutions
- Pork chops: Bone-in or boneless both work here. Bone-in chops take a few extra minutes to cook and the thickness of any pork chops will affect the cook time. So it’s always best to rely on a thermometer.
- Peaches: Look for peaches that are ripe but still give just slightly when pressed. Overripe peaches turn mushy so would be hard to cut and won’t hold it’s shape while cooking as well. Nectarines work as a swap with no other changes needed.
- Shallots: Shallots bring a milder, sweeter flavor than regular onion. If you need a substitute, use a small sweet onion such as Vidalia.
- Fresh ginger: Fresh ginger gives the sauce a bright, slightly spicy note that dried ginger can’t match. If fresh isn’t available, use about 1/2 teaspoon ground ginger instead.
- Chicken broth: Homemade chicken stock gives the sauce more body, but a good low-sodium store-bought broth works fine too.
- Apple cider vinegar: This adds the acidity that keeps the sauce from tasting flat. White wine vinegar is a fine substitute if that’s what you have on hand.
- Dijon mustard: Dijon adds tang without heat. Don’t swap in yellow mustard, it changes both the flavor and the color of the sauce.
How to Make Roasted Pork Chops with Peach Sauce
1. Pat the pork chops completely dry before seasoning them. Any surface moisture turns to steam in the hot skillet and keeps the chops from browning properly.
For pork chops, I always use for a leave-in meat thermometer. Insert the probe through the side of the chop toward the center,
2. Sear the chops just long enough to build color on each side, not to cook them through. The goal at this stage is flavor and a head start on the crust, since they’ll finish cooking later in the sauce.
3. Take the seared pork chops out and sauté peaches and shallots sit undisturbed in the hot skillet for a minute or two before stirring. That contact time is what builds the caramelized edges that give the sauce its depth.
4. Pour the chicken broth in while the pan is still hot and scrape the bottom with a spoon or spatula as it sizzles. Those browned bits stuck to the pan carry a lot of flavor, and deglazing pulls all of it into the sauce.
5. Nestle the chops back into the sauce rather than laying them on top of the peaches. Partially submerging them keeps the meat basted in sauce as it finishes in the oven.
6. Let the pork chops finish in the oven until they reach 140°F. Pork chops are lean and overcook quickly, so a few extra minutes in a hot oven can mean the difference between juicy and dry.
7. Take pork chops out of the skillet as soon as you pull it out of the oven so it doesn’t keep cooking. Let the chops rest on a platter for 5 to 10 minutes before serving, so the juices settle back into the meat instead of running out onto the cutting board. This is the next best thing for juicy pork chops after not overcooking.
Ways to Serve Roasted Pork Chops with Peach Sauce
- Potatoes: Mashed potatoes are perfect and we also love serving home fries with it as well as oven roasted potatoes.
- Rice: coconut rice or creamy Parmesan rice both work well as a base for the sauce.
- Vegetables: green beans or sauteed haricot verts balance out the sweetness of the sauce.
- Wine: A dry white like Riesling or Viognier has enough fruit to match the peaches without competing with them.
Storage and Reheating Suggestions
- Refrigerate leftover pork chops and sauce together in an airtight container for up to 3 days.
- Reheat gently in a covered skillet over medium-low heat, or in the microwave in short bursts, to avoid drying out the pork.
- The sauce can also be frozen separately for up to 2 months. Thaw it in the refrigerator overnight before reheating.
Roasted Peach Pork Chops Recipe FAQs
Yes. They take a couple of extra minutes to cook through near the bone.
Slightly underripe peaches will still soften in the hot skillet, but the sauce will be less sweet. You can add a little extra brown sugar to balance it out.
Fresh peaches give the best texture, but thawed frozen peaches work well too. Canned peaches are usually much sweeter and soft so the result will not be quite the same. If using, drain canned peaches well and cut the brown sugar.
Pork should be cooked to 145°F. Pull them at 140°F and let them rest. The internal temperature will continue to climb to a safe 145°F as they sit.
It loses some of its deep and rich flavor without the seared pork drippings, so it’s best made right before cooking the chops. But you can make it ahead if needed.
More Recipes to Try
If you love this peach sauce, you’ll also love these:
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Roasted Pork Chops with Peach Sauce Recipe
Ingredients
Pork Chops:
- 1-2 Tbsp avocado oil or another neutral oil
- 2-3 lbs pork chops can be bone-in or boneless
- 1.5 tsp coarse salt sea or kosher
- 1.5 tsp garlic powder
- 1 tsp paprika
- 1 tsp black pepper
Peach Sauce:
- 2 Tbsp avocado oil or another neutral oil
- 1 lb peaches about 4 medium peaches
- 2 shallots
- 4 garlic cloves pressed
- 1 tsp fresh grated ginger
- 1/2 cup chicken broth
- 2 Tbsp apple cider vinegar
- 2 Tbsp low sodium soy sauce
- 1 Tbsp brown sugar
- 2 tsp Dijon mustard
- 1 tsp minced rosemary
Instructions
Prepare Pork Chops:
- Preheat the oven to 400℉.
- Take the pork our of the package and pat it dry with a paper towel. Mix the seasonings for the pork together and evenly season the pork chops on both sides. (If using 4 pork chops, feel free to double the amount of seasoning to comfortable season all.)
- Expert tip: I highly recommend a leave-in thermometer to track the temperature of the pork as it cooks since pork is very easy to overcook and it's tough when overcooked. Insert the thermometer probe through the side, towards the center.
Cooking Pork Chops in Sauce:
- Peel, pit, and dice peaches. Dice shallots. Press garlic, grate ginger, and measure remaining ingredients.
- Preheat a large cast iron skillet (or another oven-safe pan) over medium heat.
- Add oil to the pan and sear the pork chops for 1.5-2 minutes per side. Take the pork chops out and set aside.
- Add a little more oil to the pan and add shallots and peaches. Let them sear and soften for a few minutes. When they soften, add in garlic and ginger and sauté for a few second, until fragrant.
- Pour in the chicken stock and quickly deglaze the pan as it sizzles. Add in the rest of the sauce ingredients and stir well.
- Bring to simmer and add back the pork chops, nestling them into the sauce.
- Transfer the pan into the preheated oven and cook until pork reaches 140℉ internal temperature.
- Take the pan out of the oven and take the pork chops out of them pan and onto the platter to rest. Let the pork chops rest for 5-10 minutes.
- To serve, generously top them off with peach sauce and serve with your favorite side.
Notes
Nutrition
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
