Golden Skillet Pork Chops with Thyme & Caramelized Peaches

k engels

2 days ago

A savory-sweet skillet supper with ripe peaches, fresh thyme, and pan-seared pork.

Juicy pork chops are seared until golden, then finished in the skillet with caramelized peaches, fresh thyme, and a simple pan sauce that brings everything together. The result is a balanced, comforting dish—savory, gently sweet, and herb-forward—well suited to January cooking when meals call for warmth, restraint, and real flavor without heaviness.

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Thyme-Roasted Peach Pork Chops Recipe

Ingredients (Serves 2–3)

2–3 bone-in pork chops (1–1½ inches thick)
Kosher salt and freshly cracked black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 ripe peaches, halved and pitted
2 cloves garlic, thinly sliced
4–5 fresh thyme sprigs
¼ cup chicken stock or dry white wine
Optional: 1 teaspoon honey (only if peaches are under-ripe)

Instructions

Pat the pork chops dry and season generously with salt and pepper on both sides. Heat a large skillet over medium-high heat and add olive oil. When the oil shimmers, add the pork chops and sear until deeply golden, about 3–4 minutes per side. Remove from the pan and set aside.

Reduce heat to medium and add butter to the skillet. Place peaches cut-side down and cook until lightly caramelized, about 2 minutes. Add garlic and thyme, stirring gently until fragrant.

Deglaze the pan with chicken stock or wine, scraping up any browned bits. Return pork chops to the skillet, nestling them among the peaches. Spoon pan juices over the chops and simmer gently for 4–6 minutes, or until pork reaches 140–145°F.

Remove from heat and rest for 5 minutes before serving. Finish with fresh thyme and a final spoonful of pan sauce.

Variation: Using Canned Peaches

When fresh peaches aren’t available, canned peaches make an excellent pantry substitute. Choose peaches packed in 100% juice or light syrup, and drain well before using. Pat dry with a paper towel to remove excess moisture—this helps them caramelize instead of steaming.

Add the peaches to the skillet after the pork is seared and removed, cooking briefly in butter just until lightly golden and warmed through. Because canned peaches are already soft and sweeter, reduce the cooking time to 1–2 minutes per side and skip any added honey. Finish the dish as written, allowing the peaches to gently absorb the thyme and pan juices without breaking down.

Result: still balanced, still savory, with a softer, more comfort-driven finish—ideal for winter pantry cooking.

👩‍🍳 Chef Tips

Choose thicker chops for juicier results and better caramelization.
Don’t overcrowd the pan—work in batches if needed to get proper browning.
Peach ripeness matters: ripe but firm peaches hold their shape and caramelize beautifully.
Resting the pork allows juices to redistribute for a tender finish.

🥗 Recommended Sides

Creamy polenta or herbed mashed potatoes
Roasted fingerling potatoes with olive oil and sea salt
Simple arugula salad with lemon vinaigrette
Charred green beans or broccolini
Crusty sourdough or rustic country bread

🔄 Variations

Stone Fruit Swap: Use nectarines or apricots in place of peaches.
Herb Change: Rosemary or sage can replace thyme for a deeper, woodsy note.
Spiced Version: Add a pinch of smoked paprika or Aleppo pepper for subtle heat.
Apple Autumn Shift: Replace peaches with sliced apples and finish with apple cider for fall