Peachy Pork Chops

Cook the pork chops most of the way in oil in a saute pan, then return them to the pan in the simmering glaze to finish cooking.

Peachy Pork Chops

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  • Prep Time


  • Total Time


  • Servings



  • 1

    T. vegetable oil

  • 4

    bone-in pork chops (6 oz each), seasoned with salt and black pepper

  • 2

    T. minced shallots

  • Deglaze with:

  • ¼

    cup bourbon

  • 1

    can sliced peaches in syrup (15 oz) drained

  • ¼

    cup maple syrup


Heat oil in a saute pan over medium heat. Add chops and brown on both sides, about 5 minutes per side. Transfer chops to a plate and keep warm. Add shallots to pan and saute 1 minute. Off the heat, deglaze pan with bourbon, scraping up any brown bits. Return pan to heat and add peaches and maple syrup. Bring sauce to a boil and simmer until glossy, 5 minutes. Return chops to pan to heat through. Chops are done when an instant-read thermometer inserted into the thickest part registers 145 degrees. Transfer chops to a plate, tent with foil and let rest 5 minutes. Serve chops with peaches and glaze.


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