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Skillet Balsamic Peach Pork Chops with Feta and Basil. Summer in a skillet and SO GOOD. These pork chops are pan seared and cooked with balsamic vinegar and fresh peaches to create the perfect sweet and savory combo. Best part? This skillet dinner is made with less than 10 ingredients and is ready in under 30 minutes. Yes, please!
Welcome back to yet another super simple Thursday!
Hoping you guys are loving these quick and easy summer recipes as much as I am. If you’re anything like me right now, you’re all about an easy recipe that takes almost zero time to prepare and uses very minimal ingredients. Pretty sure I’ve mentioned this before, but I go through phases of wanting/needing to cook simple. Followed by phases of wanting to spend hours in the kitchen with the stove running…
Of course, the hours in the kitchen with the stove running phase normally kicks in some time in the fall, so my phases probably run with the seasons. Point is I’m all about super simple right now and today’s recipe could not get any simpler.
In the summertime, there’s nothing I love more than a fresh peach, they’re easily one of my favorite fruits. And while most people love baking with peaches, I love to cook with them as well. These pork chops are a combo of savory and sweet flavors. They’re cooked in a balsamic sauce that reduces down to a glaze, which balances out the sweet peaches perfectly. The pork chops are then finished off in the oven, allowing for a nice char on the peaches. Then just top the dish off with feta cheese and fresh basil. Using a cast iron skillet is great for this recipe.
So good, right?
I’m not going to lie, pork chops are not my usual thing to cook. I’m much more about a veggie filled meal or a skillet chicken dinner. But every so often I’ll do a seared pork chop, and this peach pork chop recipe has been a favorite recipe of mine for the last two years.
We love this recipe over here.
And yes, I did say two years. Meaning I have held out on sharing this recipe for two whole years now.
Well, kind of sort of. These pork chops were actually a recipe that I included inside the Half Baked Harvest Cookbook bonus recipe packet for all those who pre-ordered.
If I hadn’t developed this recipe after completing testing all the recipes for the HBH Cookbook, I would have included it in the books itself. These are just that good. Since they didn’t make the book cut because I simply ran out of time, I decided to include them in the digital bonus packet.
Sooo, long story short, some of you may recognize this recipe from the bonus packet. But for many of you, this is a totally new recipe and I am so exited to be finally sharing it here on the blog today.
Also, a note about putting a cookbook together? It’s a hard process, but I think the hardest process is having to wait so long to share all the recipes with everyone!! One of my favorite things about the blog is that we chat daily, and I’m able to share the recipes that are exciting me in that moment.
Having to wait two years to share was so hard, I honestly do not know how I did it.
Kind of a random note, but thought I would share a little inside scoop into the process of creating a cookbook!
Back to these peachy pork chops and all the DETAILS.
For starters, find yourself a good skillet. I recommend reading this post and then maybe investing in my favorite skillet, the one I use every single day…and also the one I use to make these pork chops.
Now, you have your skillet, so lets use it.
You’ll need some pork chops and some really good summer peaches. I like to use thick cut bone-in pork chops, but boneless pork chops with work too and peaches that are firm to the touch, but with a little give to them. They should smell extra sweet and peachy.
Sear the pork chops in your skillet, along with a little balsamic vinegar , honey, and fresh oregano, and simmer until the chops are cooked. Now add the peaches and transfer the skillet to the oven for some time under the broiler. Just a couple of minutes is all you need to give the chops and the peaches a little char.
Remove from the oven and finish the dish with feta cheese and plenty of fresh basil.
It’s as fast, simple, and easy as that!
Super simple Thursday night dinner for the win. Now, who’s making peach pork chops tonight!?
If you make these balsamic peach pork chops, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this quick recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Skillet Balsamic Peach Pork Chops with Feta and Basil
Servings: 4 servings
Calories Per Serving: 509 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 bone-in pork chops
- Kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- ½ cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon chopped fresh oregano or thyme leaves
- 2 peaches, sliced
- 6 ounces feta cheese, cubed or crumbled
- 1/2 cup fresh basil
- crushed red pepper flakes
Instructions
- 1. Preheat the broiler to high. 2. Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 3-4 minutes. Reduce the heat to medium and continue cooking for about 8-10 minutes, or until the pork chops are cooked through. 3. In a small bowl, whisk together the balsamic vinegar, honey, and oregano. During the last 2 minutes of cooking, pour the balsamic sauce over the pork chops. Remove from the heat and add the peaches. Transfer the skillet to the oven and broil for 4-5 minutes or until the peaches are lightly charred. If the balsamic sauce starts getting too thick, add ¼ cup of water to keep it saucy. 4. Remove from the oven and top with feta, fresh basil, and chili flakes. Serve the pork with the peaches and balsamic sauce from the pan. Enjoy!
This post was originally published on July 19, 2018
What did you serve with them?
I like serving these with a side of quinoa, rice, or roosted potatoes. I also love a veggie like broccoli or zucchini! A salad would be great too! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Oh. My. Gosh. TIEGHAN!!!! This recipe is amazing. I made the browned butter peach cinnamon Dutch baby for breakfast and this recipe for dinner. I absolutely love your season recipes. You are spot on with when everything comes in season. This recipe was so easy. And so delicious!!!! Everyone thinks I’m such a talented home cooker, but really, it’s just your awesome recipes. Thanks for making me look good! Tagged you on insta. And mostly, than you for the terrific, easy, seasonal recipes.
Thank you so much Anastasia! I am so glad you loved this recipe and hope you love others on my site!
This was lovely. Fantastic flavour combinations.
Hi! First things first- I just got my HBH book in the mail the other day and i am OBSESSED. Question for this recipe: In the number 3 section of instructions, you say to “remove from heat,” are you talking about the skillet as a whole to give it some time to cool down or just specifically the pork chops? Thanks!
Hey Kelsey! I mean to remove the entire skillet from the heat, then add the peaches, and transfer to the oven. So sorry if that was confusing. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
PS!!!! SO thrilled you are enjoying the cookbook!
This was an amazing, incredible tasty meal served over Jasmine brown rice. I can’t wait to make this for my parents who are visiting next week. I was not sure how the peaches and balsamic vinegar was going to work out but the flavor contrast was fantastic.
Thank you so much Michael! I am so glad you loved this and I hope your parents love this dish just as much!
Great post!! I love your feed and the way you take photos and write texts for you blog) Thank you for creating such a great content!
Recently I have discovered a very talented author – Deby Augur, and I have found amazing book called Family Recipes. I can recommend this book to anyone interested in cooking tasty,fast and healthy foods. You can purchase her book there :
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Thank you for spending time on my comment!
Eugene.
I made this dish tonight, and finished it with a yummy, thick, white balsamic vinegar from my local farmer’s market (the inspiration for seeking out this recipe)- my guy said it’s the best thing I’ve made!! Thanks for the recipe, definitely a flavorful favorite.
Thank you so much Lacey! I am so glad you loved this!
Made the balsamic peach pork chop dish while camping at Saratoga beach in BC. Grilled the peaches as too hot to turn on the broiler. Excellent non tricky dish. A wow factor in in the camping resort!
Thank you Colleen! I am so glad you enjoyed this! Also, hope you had a great time camping!
My husband said it was the best pork chop he ever had in his life! Simple, quick and delicious recipe. Perfect summer meal, thank you 🙂
Thank you so much Abigail! I am so glad you loved this!
I read this post and the post where you spelled out your entire collection. Loved the info but still have one question – what do you use to cook your eggs? If I want to make a fried egg, should I use cast iron? Won’t my egg stick and break? Thanks for any advice!
Hi Suzanne! I would still recommend cast iron for eggs and that is what I use. I just add a little olive oil so the egg does not stick! I hope this helps but please let me know if you have any other questions!
I’m also wondering about weight and thickness of the pork chops. I can’t wait to try this. Thanks .
I’m also wondering about thickness and weight of the pork chops. This looks delicious and I definitely want to try it. The leaches are so delicious right now it’s perfect timing.
Hi there! I like to use pork chops that are about 3/4 an inch thick, the weight will vary depending on the size of the bone, but it’s about 1/2 pound per chop. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Hi! Do you have a recommended thickness for the pork chop? My grocer does anything from .5-1.5 in. Thanks!
I like to use 3/4 inch thick pork chops. Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂
I’ve made this from the bonus pack and love it. Great with rice pilaf. Thanks
Thank you Joyce!
wow, i like to eat these dishes. thank you for sharing
Thank you so much!