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.

Ingredients to Make 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. Ingredients to make simple Peach Glazed Pork Chops: (Scroll down for full printable recipe card.)

Pork Chops – Four 1-inch thick bone-in pork chops.
Seasonings – Seasoned salt and black pepper.
Oil – Olive oil and vegetable oil.
Onion – Sweet onion, white onion or yellow onion for a stronger flavor.
Butter – Salted or unsalted butter adds richness to the peach glaze.
Garlic – Minced fresh garlic adds an earthy flavor.
Peach Glaze – One 12 ounce jar peach preserves, ketchup, soy sauce, rice wine vinegar and sriracha sauce or red pepper flakes.
Sauce Seasonings – Chinese five spice and ground ginger.
Cornstarch – Cornstarch dissolved in water for thickening the glaze.

How to Make the Best Peach Glazed Pork Chops Recipe

Season the Pork Chops – Season pork chops on both sides with seasoned salt and black pepper to your taste.
Sear on Both Sides – On the stove top in a large skillet heat a few drizzles of olive oil. Sear the pork chops over medium-high heat on both sides for around 3 minutes each side. Remove from the pan to a platter and keep warm.
Sauté Onion – Add the diced onion and butter to the pan. Cook until the onion is beginning to soften. Add the garlic and cook until fragrant.
Make the Peach Sauce – 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.
Combine – Return the pork chops to the pan and turn to coat with the sauce.
Cover and Cook – 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.
Thicken Sauce – Dissolve 1 tablespoon of cornstarch in cold water. Whisk into the sauce. Repeat until the desired thickness is reached.
Serve – Rest the pork chops peach glaze for 5-10 minutes before serving drizzled with sauce over rice.

Tips for Making Peach Pork Chops

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.
Adjust the Cooking Time Based on Thickness of Pork Chops: Please note that the cooking time is based on bone-in one inch thick pork chops. A thinner boneless pork chop will cook much more quickly. Check pork chops for doneness using an instant-read thermometer looking for 145°F internal temperature. This will prevent them from overcooking and drying out.
Serve with Rice or Mashed Potatoes: I love serving these pork chops with rice. That said, a generous scoop of mashed potatoes would be delicious, too!
When to Serve Peach Pork Chops: These pork chops are perfect for family dinners and entertaining friends and family.

Recipe Variations

Preserves Substitutions: 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 or peach jam.
Add Peaches: You could also add fresh peach slices to the sauce.
Mustard: You could also add a big dollop of whole grain mustard or Dijon mustard to the sauce ingredients.
Rice Wine Vinegar: You can use apple cider vinegar in place of rice wine vinegar.
Oil: You can use olive oil or vegetable oil.
Herbs: You could add herbs such as fresh thyme or rosemary to the sauce.
Grilling: You can grill these pork chops over medium heat. When doing so, season the pork chops and pop them onto the grill while you make the glaze in a saucepan on the stovetop. Brush the pork chops with the glaze at the end of cooking and char.

Storage and Leftovers

Leftovers: Store cooked Pork Chops peach glaze chilled in the refrigerator for up to 3 days. You can serve pork chops thinly sliced to turn the pork into a wrap or quesadilla.
Reheating: 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.
Freezer Storage: Store pork chops frozen for up to 2 months. Thaw in the refrigerator overnight.

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.
Homemade Green Bean Casserole or simple Garlic Parmesan Roasted Vegetables or Panko Parmesan Sugar Snap Peas would work well as accompaniments.

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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