This pan fried peach pork chops recipe is cooked in a tomato sauce with ginger and shallots (onions). Peach pork chops are the perfect summer dish for ripe peaches.
Indulge Me: My Peach Pork Chop Personal Story
This is my man's peach pork chops recipe, and he has always made this recipe on special occasions.
When he was making dinner for my parents the first time ever, he asked me if my parents were allergic to anything or didn't like anything. I said, "nope". I forgot that my dad is allergic to peaches. Whomp whomp. 🙂
Bone in Or Bone Out For Pork Chops With Peach Sauce
It doesn't matter if bone in or boneless pork chops are used for this peach tomato pork chops recipe. Add a couple more minutes cooking time to bone in pork chops, as it takes longer to cook the meat near the bone.
Pork chops need to be cooked to an internal temperature of 145F for them to be considered done. This is generally when the pork juices run clear.
Pork chops may still look slightly pink at 145F. That is normal.
Sweeten The Peach Sauce For The Pork?
This peach pork chops sauce will be sweet enough if using summer's ripe peaches.
Peaches aren't sweet enough or ripe enough yet? Add a couple Tablespoons agave, sugar, or honey to your sauce and cook the peaches a little bit longer to break them down and soften them up.
Peeled Vs. Unpeeled Peaches
This pork chops and peaches recipe is versatile. The peach sauce can be made with the skin off or on.
What's the difference? The texture of the peach sauce will be smoother and more delicate if the peaches don't have the peel on.
The texture of the peach sauce will be more rustic with the peel on. Leave the skin on if you want to shorten the prep time and / or want a more rustic and textured sauce.
Dice or slice the peaches - it doesn't matter the size for the sauce. Cut the peaches the way you prefer. Dicing is better for bite size pieces. Slicing is less time consuming.
Sear Peach Pork In A Skillet With High Heat Oil
Why do you use vegetable oil for the sear on pork chops and olive oil in the same recipe?
Vegetable oil is a high heat neutral tasting oil and is used for searing at higher heats. Vegetable oil is generally used for searing, because it doesn't impart a flavor on the food.
Additionally, vegetable oil has a high smoking point, which means that the food can be cooked really hot before releasing toxins into food. Vegetable oil is a great searing oil.
Some other examples of high heat oils are safflower oil or avocado oil. However, avocado oil has a taste and can impart a different flavor.
Olive oil is a lower heat cooking and/ or finishing oil. It has a taste, generally fruity, but it can also be nutty, fragrant, herby, or spicy. Never cook or sear something in olive oil if the oil is smoking.
A Word About Plating and Presentation Peach Pork
Wanna see your beautiful pork chops sear? Plate the peach and tomato sauce first and lay the pork on top for a prettier presentation.
Peach and Tomato Pork Chop FAQS:
Sherry is a fortified wine (think wine that is stabilized with alcohol to make it last longer). It's got a high alcohol content. Don't worry - the alcohol will burn off during the cooking process.
Substitute Marsala, dry Vermouth, white wine, white wine vinegar, or apple cider vinegar. Leave it out all together if you don't have any or can't find it.
Yup! Just add a couple more minutes cooking time as the meat closest to the bone on a pork chop takes the longest to cook. Internal temperature of the pork chop needs to reach 145F.
Add a couple tablespoons of water and / or some more tomato sauce. Next time try using a small skillet so that the sauce doesn't evaporate and/or try cooking the peach sauce at a lower heat.
Things In My Kitchen:
- Splatter guard - to cover the pan so the sauce don't pop up into your face or on your stove.
- Microplane zester - for grating the ginger
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Peach Tomato Pork Chops
This pan fried peach pork chops recipe is cooked in a tomato sauce with ginger and shallots (onions). It's a perfect summer dish to use ripe peaches.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 4 (six ounce) bone in or boneless pork chops
- 1 tablespoon vegetable oil (or other high heat oil for searing pork)
- 1 + tablespoon olive oil
- ½ cup shallots, diced
- 2 teaspoon garlic, minced
- 1 tablespoon ginger, peeled & grated
- 3 ripe medium peaches, diced or sliced
- 3 tablespoon dry sherry
- ¾ cup tomato sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Lightly salt and pepper the pork chops.
- Bring a large pan to medium high heat and add vegetable oil to lightly coat the pan (~ 1 Tbsp).
- Sear the pork chops on both sides ~ 3 minutes or until the pork has a nice brown color.
- Take pork out and set aside on a plate. The pork is not done yet so don't eat it!
- Reduce heat and add ~1 tablespoon olive oil and shallots to pan, cook for ~ 3-4 minutes or until soft and translucent. Add more olive oil if needed.
- Add garlic and ginger. Cook for an additional 1-2 minutes or until fragrant. Add more olive oil if the pan is dry.
- Add peaches, sherry, and tomato sauce. Bring to a boil, and simmer covered ~ 5 minutes.
- Add pork chops (and any resting juices) gently nuzzling into the peach sauce. Cover and cook an additional 3-5 minutes or until pork is cooked through or registers 145F.
- Taste the sauce. Add more olive oil (I love a glossy sheen of oil on the sauce) to taste and salt to taste.
- Plate tomato and peach sauce and add the seared pork on top of it.
Notes
- Wanna see your beautiful pork chop sear? Plate the peach and tomato sauce first and lay the pork on top for a prettier presentation.
- Peel the peaches if you want a smoother peach sauce. Leave the skin on if you don't mind a little rustic texture.
- Don't have shallots? Use onions.
Serving Suggestion
Serve this Peach and Tomato Pork recipe with a complementary summer dish like:
What My Man Says
"This recipe is pretty easy and very delicious."
"The only potentially tedious part is peeling the peaches, but a sharp vegetable peeler makes quick work of it (you'll have peach juice all over your hands 🙂 )."
"I usually use a bit more ( ~ +1 Tbsp) Sherry, but that's just personal preference."
"The most difficult part of this recipe is cooking the pork - it's easy to overcook. Make sure you get a nice sear on both sides and remember that it will continue to cook a bit after you remove it from the heat and set it aside while cooking the sauce."
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