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.
Peach Glazed Pork Chops Are Divine
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.
Pork Chops Serving Suggestions
I serve these pork chops with rice providing a way to enjoy every drop of the delectable sauce. However, mashed potatoes wouldn't be shabby at all with these peach glazed beauties. Cole slaw, green bean casserole or simple roasted vegetables would work well as accompaniments, the choice is completely yours.
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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 Tbsp butter
- 4 clove garlic minced
- 1 12 oz jar peach preserves
- ½ cup ketchup
- 2 Tbsp soy sauce
- 2 Tbsp rice wine vinegar
- 1 Tbsp sriracha sauce [or ½ tsp red pepper flakes]
- ½ tsp Chinese five spice
- ½ tsp 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 Tbsp 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.