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!
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 this summery pork chops on your table… Don’t they look perfect?
This recipe is my first hurrah to 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 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.
So simple to make and really these pork chops are an ideal dinner to make after a busy workday. Serve it with a simple side salad for a quick and fresh weeknight meal.
Happy Cooking!!!
Pork Chops with Peaches and Walnuts
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.
Notes
Nutrition
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- Cast Iron Skillet
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- Chef Knife
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- Bamboo Cutting Boards
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- Instant Read Thermometer
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Somebody here is confusing “grilled” with “pan-fried”…
Other than that, me and my husband love it!
Hello Sabine! I’m delighted to hear that you and your husband loved it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Amazing. I used dried herbs and doubled the peaches. I let the peaches cook quite a bit. Can’t wait to make this again!
Hello Maggie! This is a favorite in my home =) Thanks so much for your feedback and for trying my recipe.
Hi! I’m going to make this recipe this week, and I’m very excited about it!
I’m wondering if the fresh herbs are necessary? Whenever I buy a bunch of fresh herbs for a recipe, I tend to throw the rest out a week later. If it’s okay to use dried herbs…do you know how it might impact the amounts?
Thanks! – Corey
Hello Corey! You can totally use dried herbs. When substituting fresh herbs for dried I recommend using 1/3 of the amount called in the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Love this recipe! Unfortunately it’s not peach season yet. But it’s mango season and I think it’s a great substitution. Turns out great! Super easy!
Hello Lindsay! Mango sounds like a great substitute. I’ll try it soon. Thanks so much for your feedback and for trying my recipe.
Hi can’t wait to try this version of pork with peaches and walnuts
Is there anyway to reduce the fat and cholesterol amounts?
Hello April! You can reduce the amount of butter and skip the walnuts if you prefer. Thanks for your interest in my recipe. Please come back and let me know how you like it =)