These juicy, caramelized Jalapeño Peach Pork Chops perfectly capture the essence of summer! Ready in just 30 minutes with just one-skillet, it’s a simple yet impressive dinner.
Recipe Rundown: What To Know
- Juicy: The pork chops are perfectly tender every time.
- One-Pan: Easy to make and easy to clean!
- Sweet and Spicy: The jalapeños and peaches balance perfectly.
- Versatile: Use fresh, frozen, or canned peaches.
- Inexpensive: Uses simple and affordable ingredients.
Ellen’s Notes
I’m a big fan of spicy and sweet recipes! It’s why I love hot honey so much. A little heat to cut through the sweet is always a win in my book. I’m also big on dressing up cheaper cuts of meat so they make a more impressive meal – and that’s exactly what I’ve done with these jalapeño peach pork chops! This recipe is a testament to how simple ingredients can still have an insane amount of flavor!
Key Ingredient Notes
Below you will find helpful notes and substitutions for a few key ingredients. Visit the printable recipe card below for the full ingredient list and amounts.
- Pork Chops: I recommend using thick-cut pork chops to keep them nice and juicy. However, if you can only find thin-cut pork chops, you only need to cook them 3-4 minutes per side. Keep a close eye on them to prevent drying them out.
- Seasonings: Feel free to swap them for my pork chop seasoning.
- Peaches: I used 2 large, fresh peaches. However frozen or canned peaches will also work well, but the consistency will be different. If using canned, opt for those in light syrup and drain before use.
- Jalapeños: For mild heat, remove the seeds and membrane. For medium heat, leave the seeds in! And for even more heat, use serranos instead!
- White Wine: Chicken broth, veggie stock, or even apple juice will also work, but the flavor will be slightly different.
- Soy Sauce: Go for low-sodium soy sauce, coconut aminos, or tamari.
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Tips For Making These Jalapeño Peach Pork Chops
For juicy, flavorful pork chops, getting a good sear is essential. Be sure your skillet is good and hot and do not to crowd the pork chops! I like to use a cast iron skillet as they cook evenly and hold their heat well.
Once the pork chops hit the pan, don’t move them around; let them sear undisturbed for 4–5 minutes until a golden crust forms, then flip and repeat. To avoid overcooking and drying them out, I highly recommend using an instant-read thermometer and pulling them from the heat once they hit 145°F internally.
After removing the chops, be sure to deglaze the skillet by adding the wine and scraping with a wooden spoon. This step lifts all the caramelized bits stuck to the bottom, adding big flavor to the sauce that ties the whole dish together! Below is a quick step-by-step recipe overview, please scroll down to the printable recipe card for full instructions.
Frequently Asked Questions
Rice, mashed potatoes, or a fresh green salad will all complement the flavors nicely.
Yes, as long as you use gluten-free soy sauce or tamari.
While peaches are ideal, nectarines or apricots can also be used for a similar flavor profile. Apples would also work well, but need a little longer cook time to soften.
Jalapeño Peach Pork Chops
Ingredients
- 4 thick cut pork chops, about 1.5 to 2 pounds
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 1 tablespoon oil
- 1 tablespoon butter
- 2 cups sliced peaches
- 1-2 jalapeño peppers, sliced
- ½ cup white wine, chicken broth or water
- 2 teaspoons soy sauce
- 2 green onions, sliced
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Instructions
- Season both sides of the pork chops with garlic powder, onion powder and salt. Set aside.
- Add the oil and butter to a large cast iron skillet over medium-to-medium high heat. When the oil and butter are hot add the pork chops, leaving a little room between each pork chop. To prevent sticking, you can slightly move the chops with a fork or tongs after a minute but do not pick them up or flip them yet.
- Cook for 4 to 5 minutes per side, until deep golden brown and an instant read meat thermometer reaches 145°F. Remove the cooked pork chops to a plate and cover to keep warm.
- Deglaze the skillet by adding the white wine and using a wooden spoon to scrape the bottom of the skillet to get all the crispy bits from the bottom.
- Add the soy sauce, peaches, jalapeño slices and green onions to the skillet. Sauté over medium heat, stirring occasionally, for 8 to 10 minutes, until the peaches have caramelized.
- Move the peaches to the side and add the pork chops back to the skillet. Use a spoon to move the peaches on top of the chops and serve immediately.
Notes
Nutrition
More Easy Pork Chop Recipes To Try
- Enjoy a comforting, stick-to-your-ribs meal like breaded pork chops and gravy, crockpot pork chops and gravy, and smothered pork chops!
- Crockpot Hawaiian pork chops is a dump-and-go recipe that always hits the spot on a summer evening.
- We’ve perfected every method of cooking pork chops! Fried pork chops and pan fried pork chops are both big family favorites. Baked pork chops are always super juicy. And if you’re in a time crunch, air fryer pork chops come together in minutes.
- Replace your traditional holiday entree with slow cooker pork chops with stuffing!
Made this for dinner, super easy and delicious
I added some red onion and only had frozen peaches. Turned out great!
LOVE this recipe, especially during the summertime! It’s got the perfect ratio of spicy and sweet. I like that it’s really easy but different than my average pork chop dinner.