These sweet and spicy Peach Glazed Pork Chops make a delectable entrée for family dinners, but they're special enough for entertaining, too. When they're served over a bed of fluffy rice it gives you the opportunity to enjoy every single drop of the spicy peach sauce. Pair them with your favorite side dishes and you'll enjoy restaurant quality at your own kitchen table.
Easy Peach Glazed Pork Chops Recipe
Many of the recipes I share with you here are developed for my family first. I'm a frugal girl at heart and when a featured sale item gives me dinner inspiration my hope is always that it will help you, too. For this pork chop skillet, I used 1-inch thick bone-in pork chops which gives this pork dish a fantastic depth of flavor. The peach glaze is sweet, sticky and delicious, and works equally well with chicken and boneless pork chops. Thick cut pork chops like these will take longer to cook to tender perfection so, if you use a different cut or a thinner cut, adjust the cooking time up or down accordingly.
How to Make the Best Peach Glazed Pork Chops Recipe
- Ingredients you'll need to make homemade Peach Glazed Pork Chops: Four 1 inch thick bone-in pork chops, olive oil, butter, seasoned salt, black pepper, minced fresh garlic, peach preserves, ketchup, soy sauce or teriyaki sauce, rice wine vinegar, sriracha sauce, Chinese five spice seasoning, ground ginger, cornstarch for thickening the sauce and rice or mashed potatoes for serving.
- Kitchen tools you'll need: A large 12 inch skillet, measuring cups and spoons, tongs or a spatula for turning the pork chops, medium bowl, whisk.
- The sauce for these pork chops is quick and easy. If you're unable to find peach preserves you could use orange, mango or pineapple preserves.
- Please note that the cooking time is based on a bone-in one inch thick pork chop. A thinner boneless pork chop will cook much more quickly.
- I love serving these pork chops with rice. That said, a generous scoop of mashed potatoes would be delicious, too!
- Store cooked Glazed Peach Pork Chops chilled in the refrigerator for up to 3 days.
- Reheat gently in a baking dish in a 350°F oven covered with foil for a few minutes or just until warmed through. Baste with the sauce before serving.
- You can also thinly slice leftovers and turn the pork into a wrap or quesadilla.
Side Dishes to Serve with Peach Glazed Pork Chops
I serve these pork chops with rice providing a way to enjoy every drop of the delectable sauce. You may like to checkout my recipe for Oven Baked Rice. Pork chops also go well with my Creamy Buttermilk Ranch Mashed Potatoes. recipe. Homemade Southern Style Cole Slaw, Green Bean Casserole or simple Garlic Parmesan Roasted Vegetables or Panko Parmesan Sugar Snap Peas would work well as accompaniments, the sky's the limit.
More Easy Pork Recipes to Make
- Chili Rubbed Pork Loin Roast is tender and juicy made in the oven.
- Cranberry Orange Pork Roast is made in a slow cooker.
- Air Fryer Pork Chops cook in no time flat.
- Bacon Wrapped Pork Loin is stuffed with a cheesy spinach filling.
- Pork Tips Stroganoff with mushrooms, onion and a bacon gravy.
- Braised Mexican Style Pork Ribs melt in your mouth. they can be served as an entrée or shredded and eaten on toasted rolls or wrapped in warm tortillas.
- Smoked Ribs from Food Network.
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Helpful Kitchen Items:
Peach Glazed Pork Chops
- 4 1 inch thick bone-in pork chops
- seasoned salt and black pepper
- Olive oil
- 1 small onion diced
- 2 tablespoon butter
- 4 clove garlic minced
- 1 12 oz jar peach preserves
- ½ cup ketchup
- 2 tablespoon soy sauce
- 2 tablespoon rice wine vinegar
- 1 tablespoon sriracha sauce [or ½ teaspoon red pepper flakes]
- ½ teaspoon Chinese five spice
- ½ teaspoon ground ginger
- cornstarch for thickening
- Basmati or Jasmine rice for serving
- Rinse and pat dry the pork chops. Season on both sides with seasoned salt and black pepper to your taste.
- On the stove top in a large skillet, heat a few drizzles of olive oil. Sear the pork chops on both sides for around 3 minutes each side. Remove from the pan to a platter and keep warm.
- Add the diced onion and butter to the pan. Cook until the onion is beginning to soften, around 3 minutes. Add the garlic and cook until fragrant, around 1 minute.
- Add the peach preserves, ketchup, soy sauce, rice wine vinegar, sriracha sauce, five spice and ground ginger. Stir taking time to scrape any brown bits from the bottom of the pan.
- Return the pork chops to the pan and turn to coat with the sauce. [The pork chops will release juices while cooking, increasing the amount of drippings in the sauce.]
- Cover and simmer over medium-low heat for 15-17 minutes per side, depending on the thickness, adding more or less time as needed.
- When done, remove to a platter, cover and keep warm.
- To thicken the sauce: Dissolve 1 tablespoon of cornstarch in cold water, then whisk into the sauce. Repeat until the desired thickness is reached.
- Rest the pork chops for 5-10 minutes before serving drizzled with sauce over rice.