Southern Peach Glazed Pork Chops
A Southern summer classic, bone-in pork chops pan-seared and finished in a sticky peach and brown sugar glaze with fresh thyme and apple cider vinegar.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat the pork chops dry and season both sides with smoked paprika, salt, and pepper. Peel, stone, and finely dice the peaches. Mince the garlic cloves and pick the thyme leaves.
Sear
Heat vegetable oil in a large skillet over high heat until smoking. Sear both pork chops for 3–4 minutes on the first side without moving until deep golden crust forms. Flip and sear 2–3 minutes on the second side until browned.
Bloom
Reduce heat to medium, add garlic and thyme sprigs to the pan. Cook 30 seconds until fragrant, stirring gently.
Glaze
Add diced peaches, brown sugar, and apple cider vinegar to the pan. Stir to combine and simmer 4–5 minutes, spooning glaze over the pork chops continuously until the sauce thickens and both chops reach 63°C internal temperature.
Rest and plate
Rest the pork chops for 3 minutes on warm plates. Spoon all the peach glaze over the chops and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.