Sticky Peach Glazed Pork Chops in One Pan Step-by-step instructions

Before you start

Before starting, gather all ingredients and measure them out. Pat the pork chops dry with paper towels to ensure a perfect sear, as excess surface moisture will cause them to steam instead of brown. Slice the fresh peaches into even wedges and chop the scallions.

Having everything ready next to the stove is essential because the cooking process moves very quickly once the skillet is hot. Keep the raw pork refrigerated until 30 minutes before you are ready to cook.

Instructions

Searing the Pork Chops

1. 1Sear the Pork Chops
   Heat a large skillet over medium-high heat. Add the pork chops and sear for 4 to 5 minutes per side until a deep golden-brown crust forms. Transfer the chops to a clean plate and set aside.
   Look for The pork chops should release easily from the pan when flipped.
   Tip Do not crowd the skillet; cook in batches if necessary.

At the end of this phase, the pork chops should have a deep, golden-brown caramelized crust on both sides. The skillet will sizzle loudly, and the aroma of seasoned, seared meat will fill the kitchen.

The chops will not be fully cooked through at this stage, which is correct, as they will finish cooking in the glaze later.

Preparing the Peach Glaze

2. 2Cook the Peaches
   Add the sliced peaches directly into the same skillet. Cook over medium heat for 2 to 3 minutes, stirring occasionally, until the peaches soften and begin to caramelize around the edges.
   Look for The peaches should smell sweet and show light browning.
   Tip Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
3. 3Simmer the Sauce
   Pour the peach sauce into the skillet with the peaches. Cook for 2 minutes, stirring constantly, until the sauce bubbles and combines with the pan juices to form a thick, sticky glaze.
   Look for The glaze should bubble and thicken slightly.
   Tip Reduce the heat if the sugar in the sauce starts to burn.

At the end of this phase, the sliced peaches will be tender and lightly browned around the edges. The peach sauce will have bubbled and combined with the pan drippings to form a thick, sticky, and bubbling glaze that coats the bottom of the skillet and smells intensely of warm, sweet peaches.

Glazing and Resting

4. 4Glaze and Rest
   Return the pork chops to the skillet. Spoon the bubbling peach glaze over the chops and simmer for 2 to 3 minutes until the pork is heated through and reaches an internal temperature of 145°F (63°C). Remove from the heat, sprinkle with chopped scallions, and let rest for 3 minutes before slicing.
   Look for The glaze should cling tightly to the pork, and the meat should feel firm.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Always use a digital thermometer to verify the safe temperature.

At the end of this phase, the glaze will be thick, glossy, and clinging tightly to the pork chops. The scallions will be bright green, and the meat will be tender when pressed. A meat thermometer inserted into the thickest part of the pork must register 145°F (63°C) before letting it rest.

Common mistakes

A common mistake is crowding the pan during the searing process, which lowers the temperature of the skillet and causes the pork chops to steam rather than sear. If your skillet is not large enough to fit all chops comfortably with space around them, sear them in batches.

Another mistake is moving the chops around too much while searing; let them sit undisturbed so they can form a proper crust. Finally, do not skip the resting step, as it allows the juices to redistribute throughout the meat.

How to tell it’s done

To determine if the pork chops are done, use a digital meat thermometer inserted into the thickest part of the chop, avoiding the bone. The pork is safe to eat and perfectly cooked when it reaches an internal temperature of 145°F (63°C).

Once this temperature is reached, remove the pan from the heat and let the chops rest for at least 3 minutes. This resting period is crucial for keeping the meat tender and juicy.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest