Pork and Peaches

This sweet and savory Pork and Peaches made all in one skillet couldn’t be easier and is bursting with flavor! The pork is tender and the sweet peaches cooked in a buttery, cinnamon and balsamic sauce is worthy of serving to company! The family will devour it! The best part is this is ready in 30 minutes so its perfect for those busy weeknights too! Try some of our other pork dishes like this Pork Tenderloin with Apricot Glaze or this Teriyaki Pork Stir Fry with Pineapple.

Why You’ll Love This Recipe

This pork and peaches dish: offers a perfect balance of savory, seared pork with sweet, tender peaches. A one-pan meal that is both sophisticated, easy and ready in 30 minutes! The caramelization of peaches with ingredients like butter, cinnamon, and balsamic vinegar creates a rich, tangy glaze that elevates a simple weeknight dinner into a gourmet experience.

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Pork chops: are cut from the pork loin (between the shoulder and hip), they are tender and mild-flavored, best cooked quickly via grilling, searing, or baking to an internal temperature of 145˚. I like Grass Roots Coop for my meat purchases.

Ghee spray oil: I like Fourth and Heart ghee oil spray.

Salt and black pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Peaches: are a fleshy fruit with a sweet, yellowish or whitish flesh and a thin fuzzy skin, and a single pit. Known as a stone fruit they are enjoyed fresh, cooked or canned.

Ghee: adds a rich, nutty flavor. I love Fourth and Heart ghee.

Balsamic vinegar: is a dark, concentrated, and intensely flavored vinegar.

Cinnamon: has a warm, sweet flavor and aroma. It is perfect in both sweet and savory dishes.

Slivered almonds: are unroasted, unsalted, and un-blanched having a mild nutty flavor with a crunchy texture.

Instructions

Preheat oven: to 350 degrees.

Heat ghee spray oil: in a large oven proof skillet.

Pat the pork chops dry: and sprinkle with salt and pepper.

Add to the pan: cooking 4 minutes per side.

Move the pork chops: to a plate.

Add the ghee: to the pan and allow to melt.

Place the peaches: cinnamon and balsamic in the pan and stir gently, cooking for 3 minutes.

Add the pork chops: back to pan on top of the peaches.

Bake for 10 minutes: or till the chop temperature reaches 145˚ on a meat thermometer.

Remove from the oven: and spoon the peaches and sauce over the chops.

Sprinkle with almonds.

Enjoy!

Recipe Tips and Tricks

Maximize Sear: Dry the pork thoroughly with paper towels before seasoning, and sear in a really hot skillet.

Peach Selection: Use ripe, firm fresh peaches.

Recipe Variations

Enhance the flavor: by adding heat with cayenne or sliced jalapeños.

Honey: or maple syrup can be used in place of the balsamic vinegar. Keep in mind it will not be Whole30 but still Paleo friendly.

Storage Tips

You can store pork and peaches in the fridge for 4 days when placed in an airtight glass container.

FAQ’s About Pork and Peaches

Should I peel the peaches?

It is not necessary to peel them. Leaving the skin on helps them hold their shape and adds fiber and flavor.

What can I use if peaches are not in season?

Canned sliced peaches (drained) or frozen peaches work well as a substitute.

How do I keep the pork juicy?

Use thick-cut, or bone-in pork chops and avoid overcooking. Use a meat thermometer to ensure they reach an internal temperature of 145˚.

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