Sticky Peach Glazed Pork Chops in One Pan Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, you can add a pinch of red pepper flakes to the glaze if you prefer a subtle sweet-and-spicy kick.

Alternatively, a splash of apple cider vinegar added along with the sauce can balance the sweetness with a touch of acidity. Always make sure your skillet is fully preheated before adding the pork chops, as a cold pan will prevent a good sear.

If you find the glaze is thickening too quickly or becoming too sticky before the pork chops reach their safe internal temperature, stir in a tablespoon of water or chicken broth to thin it out slightly. This keeps the glaze smooth and glossy without burning. Keep a close eye on the heat level, adjusting it down if the sugars in the glaze begin to smoke.

Variations

• Spicy Peach Glaze: Add a half teaspoon of red pepper flakes or a splash of hot sauce to the glaze for a sweet and spicy kick.
• Ginger Peach Glaze: Stir in one teaspoon of freshly grated ginger along with the peach sauce to add a warm, zesty flavor depth to the sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days, ensuring they are cooled within 2 hours.

Freezer

Freezing is not recommended as the fresh peaches will become mushy and the glaze will lose its glossy texture upon thawing.

Reheat

Reheat gently in a skillet over medium-low heat with a splash of water, spooning the glaze over the chops until warmed through.

Store any leftover glazed pork chops in an airtight container in the refrigerator within 2 hours of cooking. Make sure to pour all the remaining peach glaze and roasted peaches over the chops to keep them moist during storage.

Leftovers will keep well for up to 3 days. When reheating, add a splash of water to the pan to loosen the glaze and prevent the pork from drying out.

While this dish is best enjoyed fresh from the pan, you can prep the ingredients ahead of time to save minutes on busy nights.

Slice the fresh peaches and chop the scallions up to 24 hours in advance, storing them in separate airtight containers in the refrigerator. You can also pre-measure the peach sauce so that everything is ready to go when you start cooking.

Serving ideas

Serve these glistening peach glazed pork chops immediately while they are hot and the glaze is at its stickiest. Plate each chop with a generous spoonful of the roasted peach slices and warm glaze draped over the top. A final sprinkle of fresh green scallions provides a beautiful color contrast and a fresh, crisp bite that cuts through the sweet, rich sauce.

This dish pairs beautifully with simple sides that can absorb the extra peach glaze. Consider serving it alongside a bed of fluffy white rice, quinoa, or garlic mashed potatoes.

For a lighter option, a crisp green salad with a light vinaigrette or roasted green vegetables like asparagus or green beans complements the sweet and savory profiles of the pork perfectly.

Frequently asked questions

Recipe card

Sticky Peach Glazed Pork Chops in One Pan

Prep 10 minCook 15 minRest 3 minTotal 28 minServes 4

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 2 ripe peaches, sliced
• 1/2 cup peach sauce
• 1/4 cup chopped scallions

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Estimated nutrition per serving

Calories

310

Protein

30 g

Carbohydrates

25 g

Fat

10 g

Fiber

1.5 g

Sugar

20 g

Sodium

120 mg

Automatic estimate from the ingredient list, not laboratory-verified.