These Grilled Pork Chops with Peaches and Walnuts are the easiest and most amazing pork chops ever…ready in 20 minutes! It doesn’t get better than that. Just peachy!
Why I Love This Recipe
Look at this ridiculously bright, easy-to-make, and delicious meal!! All it takes is one pan, a few simple ingredients, and less than 20 minutes to have these summery pork chops on your table… Don’t they look perfect?
This recipe is my first hurrah to the peach season!! My kids, like myself, ♡ peaches, so I have decided to take advantage of that and use them in any possible way. You’re going to love this one. The way the flavors blend in this dish it’s just heavenly!
These pork chops were really quick and easy to make, especially because I used thin boneless chops. But if you would prefer thicker pork chops, just increase the cooking time until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer, around 8-10 minutes.
Do you see all those beautiful fresh herbs? Adding the rosemary and thyme gives it a nice earthy flavor and keeps the dish bright and lively.
Quick Recipe Tips
I recommend using boneless pork chops as I do. While the cooking time really depends on the thickness of the pork chops, bone-in pork chops generally take less time so you’ll have to adjust the cooking time if you choose to use a different cut.
Pork is cooked through once the internal temperature reaches 145 ºF.
Do you know what freestone peaches are? They’re peaches where the pit doesn’t cling to the peach. I like recommending freestone peaches as they’re sweet and juicy, and the pit is so easily removed.
If you don’t have pork, you can swap for chicken thighs. Just be sure to adjust the cooking time. Chicken breasts are cooked through once the internal temperature reaches 165°F.
Want to add a little bit more flavor? Try adding a pinch of cinnamon.
Storing & Freezing Instructions
Store: For leftovers, we simply store them in an airtight container in the fridge for up to 3 days. Reheat the pork chops on the stovetop or microwave until heated through.
Freeze: You can freeze this as well! All you have to do is transfer the cooked pork chop with peaches into a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
More Pork Chops Recipes You’ll Love
- Slow Cooker Honey Garlic Pork Chops
- Easy Kung Pao Pork Chops
- Easy Instant Pot Italian Pork Chops
- Slow Cooker Beer Pork Chops
- Skinny Oven Fried Pork Chops [KETO friendly]
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Pork Chops with Peaches and Walnuts
Equipment
Ingredients
- 4 pork chops (I used boneless)
- Salt and pepper to taste
- 2 tablespoons butter
- 1 peach washed and cut into slices
- 1/2 cup walnuts, chopped in half
- 1 tablespoon fresh rosemary leaves
- 2 -3 sprigs of thyme
- 2 tablespoons brown sugar
Instructions
- Season the chops with salt and pepper to taste. Reserve.
- In a skillet over medium heat melt butter. Add peach slices and cook until lightly browned on both sides, about 2 minutes. Remove from pan and place on a plate.
- In the same skillet cook the chops on both sides until golden brown, about 5 minutes.
- Place peaches, walnuts, rosemary and thyme over the chops. Sprinkle with brown sugar. Cover and cook for 3-4 minutes.
- Serve immediately.
- I recommend using boneless pork chops as I do. While the cooking time really depends on the thickness of the pork chops, bone-in pork chops generally take less time so you’ll have to adjust the cooking time if you choose to use a different cut.
- Pork is cooked through once the internal temperature reaches 145 ºF.
- Do you know what freestone peaches are? They’re peaches where the pit doesn’t cling to the peach. I like recommending freestone peaches as they’re sweet and juicy, and the pit is so easily removed.
- If you don’t have pork, you can swap for chicken thighs. Just be sure to adjust the cooking time. Chicken breasts are cooked through once the internal temperature reaches 165°F.
- Want to add a little bit more flavor? Try adding a pinch of cinnamon.
