Peach-glazed pork chops are the perfect combination of sweet and savory. This recipe combines perfectly seared pork chops with the sweet flavor of delicious homemade peach glaze. It's a wonderful twist on a classic dish that your family will love.
Thick Cut or Thin Cut Pork Chops
When it come to which pork chops to use, one size does not fit all. Pork chops are available in at least three different thicknesses. Thin, ½" boneless chops are for dishes that call for thinly sliced pork, like stir fry. They cook quickly and are easy to overcook. I still have childhood memories of thin, dry pork chop dinners. Thick cut, 1"- 1.5" chops are better suited to grilling, but can be tougher than thin pork chops. I prefer very thick bone-in chops for the grill because the bone adds some flavor and it helps protect the meat on one side resulting in a better cooked pork chop. For this recipe, I used thick-cut (1") boneless pork loin chops because that is what my butcher had available.
The best way to produce a juicy, tender pork chop is to brine them overnight. I used a brine in my recipe for Double-Cut Brined Smoked and Grilled Pork Chops that resulted in very juicy cooked chops. Brining double-cut pork chops in a mixture of kosher salt, sugar and water caused the chops to take on moisture, which, in turn, made them very juicy after being cooked. The brining process added 30 grams, about one ounce, of additional water that kept it hydrated throughout the cooking process. For more information about the brining process, watch my YouTube video.
- Olive oil
- Fresh thyme
- Peach preserves
- Soy sauce
- Thick cut bone-in pork chops
- Kosher salt
- Black pepper
- Fresh peaches
See recipe card for quantities.
This recipe is very easy to make.
Cook the shallots and thyme in olive oil for 3 minutes. Add the peach preserves and cook for 2 minutes. Remove the mixture from the heat and add the soy sauce and honey. Give it a stir and the glaze is done.
Rub the pork chops with olive oil and season with salt and pepper. Place them in a baking dish and pour ½ cup of the glaze over the chops. Split the remaining glaze into two portions.
Grill the pork chops 5 - 7 minutes per side to an internal temperature of 145°F, basting several times during the grilling process. Brush the peach halves with oil and grill them alongside the chops, basting several times with glaze from the second bowl. Let the pork chops stand for 5 minutes before serving.
The pork chops in this recipe were cooked on a gas grill. A charcoal grill or a cast iron skillet on a stove top would also work.
The best way to make succulent and tender pork chops is to brine them. It takes a little advance planning but the end result is superior to chops there were not brined. Give it a try.
Also, make sure to split the remaining glaze between two bowls. This is done to prevent cross contamination of uncooked pork with the peaches. Use one to baste the pork chops and the other to baste the peaches, using different brushes of course.
Peach-glazed pork chops are the perfect blend of sweet and savory and are easy to make. If you are tired of the same old pork chops, give this recipe a try.
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These are my favorite dishes to serve with this recipe.
Peach-Glazed Pork Chops Recipe
- 2 teaspoons olive oil
- 2 teaspoons fresh thyme chopped
- 1 shallot thinly sliced
- 1 16 oz jar peach preserves
- 2 tablespoons soy sauce
- 4 bone-in pork chops 1 ½ inch thick, or boneless if you can't find bone-in
- 2 tablespoons honey
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 4 large peaches halved
- Preheat grill to 350°-400 ℉.
- Add the olive oil to small pan over medium heat. Add shallots and thyme and cook until softened, about 3 minutes. Add preserves and stir to combine. Cook 2 minutes to soften the preserves. Remove from heat and add the soy sauce and honey. Stir. Transfer the glaze to a 2 cup measuring cup to see how much you have.
- Rub the oil over pork chops. Sprinkle with salt and pepper. Place pork chops in a baking dish. Pour ½ cup of the glaze over the chops. Split the remaining glaze into 2 small bowls, should be about ½ cup each.
- Grill the pork chops, covered with grill lid, 5 to 7 minutes on each side or until a meat thermometer inserted into the thickest portion registers 145℉, basting often with the peach preserves mixture from one of the bowls.
- Brush the peach halves with oil. At the same time, grill the peaches, covered with grill lid 2 to 3 minutes on each side or until tender, basting often with reserved ½ cup peach preserves mixture. Let the pork chops stand 5 minutes before serving.