Yield: 4 servings
Jalapeño Peach Pork Chops
One skillet, 30 minutes, sweet peaches + spicy jalapeños = the perfect juicy and tender Jalapeño Peach Pork Chop recipe perfect for summer!
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
Want to save this recipe?
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.
⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️
Notes
How to Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
How to Reheat: Warm them in a skillet over medium heat until heated through, or microwave in 1-minute intervals, checking for desired warmth.
How to Freeze: While the texture can change slightly for the peaches, these pork chops do freeze well. Once cooled, transfer to a freezer safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Nutrition
Serving: 1 pork chop, Calories: 367kcal, Carbohydrates: 10g, Protein: 38g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 121mg, Sodium: 577mg, Potassium: 786mg, Fiber: 2g, Sugar: 7g, Vitamin A: 443IU, Vitamin C: 9mg, Calcium: 26mg, Iron: 1mg