Roasted Pork Chops with Peach Sauce Recipe
This is the roasted pork chop dinner that makes people ask what's in the sauce. Seasoned pork chops seared until golden, then simmered with fresh peaches, garlic, ginger, and a touch of Dijon, all in one skillet. These peach pork chops are ready in about 40 minute too.
Servings: 4 (2-4)
Calories: 525kcal
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
Seasoning the pork chops: the peach sauce will comfortably cover up to 4 pork chops so you can make 2-4 pork chops. Just adjust the seasoning needed for pork chops based on how many you use.
Carryover cooking: note that meats continue to cook for about 5 more degrees after you take them out of the pan. Since pork can be quite tough when overcooked, it's best to pull them out of the pan at 140℉ and let them come up to 145℉ while resting.
Nutrition
Calories: 525kcal | Carbohydrates: 18g | Protein: 52g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 1424mg | Potassium: 1113mg | Fiber: 3g | Sugar: 12g | Vitamin A: 632IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 2mg