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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
I had this eleven years ago during my rehearsal dinner. Your recipe brought me right back there! Thank you for sharing it! It was Marvelous!!!
I am so glad it could remind you of that! Thank you so much Jean!
Hi Tieghan! I’m getting ready to make this recipe this weekend and am super excited about it. Quick question – it says to cook the pork chops until they’re done…but then to also transfer into the oven to broil? Wouldn’t they get overcooked then? Or just the sauce and peaces are broiled? Thanks so much!!
HI! You are just broiling for 1-2 minutes to brown the peaches on top of the pork. The pork does not get overcooked this way. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
OH MY GOSH!!!! This pork chop peach recipe is to die for!!! So simple. Used friends as guinea pigs tonight and it was a huge hit. This is a KEEPER! Served with rice pilaf and a salad and it was a perfect meal.
I am so glad you all enjoyed this! Thank you Barb!
Made this last night for dinner and it was DELICIOUS! My husband said it was his favorite thing I have ever made. I will definitely be adding this to my list of go-to recipes. Thank you!
Love that! And I am so glad you both enjoyed this Andra! Thank you!
Made this for dinner tonight , it was delicious
Thank you Lillian!
Wonderful recipe. Peaches are great around here this year and that dish is so pretty when done too. Thank you
Thank you! I am so glad you enjoyed this!
Do you have to have cast iron? Can you do in pan and transfer to another baking dish?
Hey Amy! Yes, you can sear in a pan and then transfer to a baking dish to finish cooking. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Delicious recipe! Thanks for sharing!
Thank you Jenny!
Made this for dinner tonight!! It makes for such a pretty plate of food! Love how all of it is done it one skilletbfirban easy cleanup. The pork chops were so tendered and it was a great recipe to use up all of my freshly picked peaches. The only thing I forgot was I forgot the red chili flakes. I didn’t see it in the directions. I think if I would of remembered that it would of cut down the sweetness but overall loved the recipe and will make again! Thanks
Thank you so much Andrea! I am so glad you liked this and hope you love other recipes on my blog as well!
This was fabulous! I used a couple of pork loin eye steaks. I had a raspberry chipotle rub that I lightly dusted the pork with (rather than using the red pepper flakes), and opted for the cinnamon peach balsamic I had on hand. We’ll be doing this again!
I am so glad you enjoyed this! Thank you Susan!
I love balsamic vinegar and feta…and the addition of peaches with the savory sounds delicious! Can’t wait to make this 🙂
Thank you so much Brittany!
Just made it ! Fabulous but when do you add the chilli flakes? They are listed as ingredients but not told when to use.
HI! I like to add the chili flakes just before serving. recipe is updates. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! x Tieghan
Made this tonight! It was delicious although I didn’t have feta (which I normally always have). I’m sure it would have made a huge difference in the flavour profile, but fresh mozzarella was a good substitute. Next time, feta for sure! I’ll tag you on Instagram 😉
Thank you so much Michelle! I am so glad you loved this!
I did not have enough honey so I used pure maple syrup. And, my peaches were rock hard so I substituted nectarines. It was wonderful!!!!! I will try with honey and peaches next time.
I am so glad you loved this Ann! Thank you so much!
I love your blog and recipes! Thanks for making our meals so much healthier and really delicious.
https://coolkitchenutensils.com
Thank you so much Linda! I am so glad you like this and I hope you love the recipes on my blog!