Pan Seared Pork Chops with Peaches

Yes, you did read that correctly!  I really experimented on this one!   The original recipe came from my friend Stacey over at  She posted the original recipe which called for glazed carrots.  My husband recently returned from a trip to PA where he went to the Mennonite market near his parents’ home. While there he picked up some more tomatoes (yay! more salsa!) and peaches.   Pennsylvania peaches are absolutely huge! See what I mean?

Yes, that is a tennis ball next to that peach!  Anyway, I decided I wanted to do something a little different, and since I didn’t have any carrots on hand, I thought that maybe peaches would work.  They did!

4 boneless chops, about 1/2 inch thick

2 tsp. each salt, paprika, onion powder, oregano and thyme

1 tsp. garlic powder

1/2 tsp. cayenne pepper

4 tbsp. olive oil

1 very large peach

1/4 c. lemon juice

Mix spices together on a plate. Dredge the chops in the spices. Let chops sit for about 30 minutes.  Heat olive oil in frying pan over medium heat.  Place chops in the oil and sear both sides until golden brown, about 10 minutes total. Cover and cook for about 15 minutes or until just about tender.  Peel and slice peaches. Dip into lemon juice to prevent browning.  Place about 3-4 slices on each pork chop. Cover and cook about 5 more minutes.  Serve with rice using the drippings from the pan as sauce for the rice.


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The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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