These Grilled Pork Chops with Peaches are bursting with sweet, savory, and herbaceous flavors, and they come together in just 20 minutes. The juicy peaches caramelize beautifully while the pork chops sizzle to golden perfection—all in one pan. It’s the kind of weeknight dinner that looks fancy but feels effortless, and it never fails to impress my family.
Oriana’s Thoughts On The Recipe
There’s just something about that sweet-and-savory combo that makes dinner feel special without any extra fuss. My family loves how the peaches caramelize on the grill and turn into a golden, sticky glaze that coats every bite.
As an allergy mom, I know how important it is to make meals that feel safe and still full of flavor. These Grilled Pork Chops with Peaches check all the boxes—simple ingredients, easy prep, and so good that no one misses a thing. Whether you use fresh, frozen, or canned peaches, it’s a summer (or anytime!) dinner that always brings smiles to the table.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Pork chops: Tender and juicy, pork chops are the star of the dish and pair beautifully with the sweet and savory flavors in this recipe. Boneless chops cook quickly and evenly.
- Seasonings: You’ll need salt, black pepper, and garlic powder. Simple and essential seasonings that enhance the natural flavor of the pork and balance the sweetness of the peaches and brown sugar.
- Butter: Adds rich flavor and helps create a golden sear on the pork while also caramelizing the peaches and forming a silky, flavorful pan sauce.
- Peaches: Juicy and naturally sweet, the peach brings a bright, summery touch to the dish and becomes even more flavorful when lightly caramelized. You can use fresh, canned, or frozen peaches.
- Walnuts (optional): Add a crunchy texture and a slightly earthy, nutty flavor that complements both the pork and the sweetness of the fruit.
- Fresh rosemary leaves: This aromatic herb brings a bold, earthy flavor that balances the sweetness and deepens the overall taste of the dish.
- Thyme: A gentle herb that adds a subtle savory note and freshness, working in harmony with the rosemary and enhancing the flavor of the pork.
- Brown sugar: Adds a warm sweetness and helps the peaches caramelize into a glossy, golden glaze that coats everything beautifully.
🍑 Tips for Using Different Types of Peaches
Fresh peaches: Choose firm-but-ripe peaches for the best flavor and texture. Slice them thick so they hold up on the grill. If your peaches are very ripe, brush them lightly with oil to prevent sticking.
Frozen peaches: Let them thaw completely, then pat dry with paper towels before grilling. Removing excess moisture helps them caramelize instead of steaming.
Canned peaches: Drain them well and pat dry. Since they’re already soft and sweet, grill them briefly—just until warm and lightly charred. Opt for peaches canned in juice, not syrup, for the best flavor balance.
Food Allergy Swaps
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Nut-Free: Omit walnuts or use seeds as a substitute.
Process Overview: Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Season the Pork Chops:
Sprinkle the pork chops with salt, pepper, and garlic powder on both sides. Set them aside while you get everything else ready.
- Sauté the Peaches:
Melt the butter in a large skillet over medium heat. Add the peach slices and cook for about 2 minutes per side, just until they start to get a little color. Once they’re lightly browned, remove them from the pan and set them aside.
- Cook the Pork Chops:
In the same skillet, add the seasoned pork chops and cook for about 5 minutes, flipping halfway through, until they’re golden brown on both sides.
- Add the Flavor Boosters:
Place the browned peach slices back into the skillet along with the walnuts, rosemary, and thyme. Sprinkle everything with brown sugar, cover the skillet, and let it all cook together for another 3–4 minutes. The pork will finish cooking, and the flavors will blend beautifully. Serve the pork chops right away while everything is hot, juicy, and delicious. Don’t forget to spoon that peachy, buttery sauce over the top!
Quick Recipe Tips
Adjusting Cook Time Based on Pork Chop Thickness: Cooking time will vary depending on the thickness of your pork chops. Thin boneless chops (about ½ inch thick) cook quickly—around 2–3 minutes per side. If you’re using thicker chops (¾ inch or more), allow 4–5 minutes per side, or until they’re golden brown and reach an internal temperature of 140–145ºF. Use an instant-read thermometer to make sure they’re perfectly cooked and still juicy!
No fresh peaches? No problem! You can make these grilled pork chops year-round with whatever peaches you have on hand. If using fresh peaches, choose ones that are firm but ripe and slice them thick so they hold up on the grill; lightly brush with oil if they’re extra juicy. Frozen peaches work great too—just thaw them completely and pat dry so they caramelize instead of steaming. And for canned peaches, drain and pat them dry before grilling; since they’re already soft and sweet, a quick sear is all they need. Peaches canned in juice (not syrup) give the best flavor balance.
Do you know what freestone peaches are? They’re peaches where the pit doesn’t cling to the peach. I recommend freestone peaches because they’re sweet and juicy, and the pit is easily removed.
If you don’t have pork, you can swap it for chicken thighs. Just be sure to adjust the cooking time. Chicken breasts are cooked through once the internal temperature reaches 165°F.
Want to add a little bit more flavor? Try adding a pinch of cinnamon and or red pepper flakes.
Storing & Freezing Instructions
Store: We store leftovers in an airtight container in the fridge for up to 3 days. Reheat the pork chops on the stovetop or in the microwave until heated through.
Freeze: You can freeze this as well! Transfer the cooked pork chop with peaches into a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
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Recipe Card
Grilled Pork Chops with Peaches
Equipment
Ingredients
- 4 – 6 pork chops (I used boneless)
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 1 – 2 peaches washed and cut into slices
- 1/2 cup walnuts, (optional)
- 1 tablespoon fresh rosemary leaves
- 2 -3 sprigs of thyme
- 2 tablespoons brown sugar
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Season the chops with salt, black pepper, and garlic powder to taste. Reserve.
- Melt butter in a skillet over medium heat. Add peach slices and cook until lightly browned on both sides, about 2 minutes. Remove from the pan and place on a plate.
- In the same skillet, cook the chops on both sides until golden brown, about 2 -3 minutes per side.Note: Cooking time will vary depending on the thickness of your pork chops. Thin boneless chops (about ½ inch thick) cook quickly—around 2–3 minutes per side. If you’re using thicker chops (¾ inch or more), allow 4–5 minutes per side, or until they’re golden brown and reach an internal temperature of 140–145ºF. Use an instant-read thermometer to make sure they’re perfectly cooked and still juicy!
- Place peaches, walnuts (if using), rosemary, and thyme over the chops. Sprinkle with brown sugar. Cover and cook for 3-4 minutes. The pork will finish cooking, and the flavors will blend beautifully.
- Serve immediately.
- This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Nut-Free: Omit walnuts or use seeds as a substitute.
- Adjusting Cook Time Based on Pork Chop Thickness:
Cooking time will vary depending on the thickness of your pork chops. Thin boneless chops (about ½ inch thick) cook quickly—around 2–3 minutes per side. If you’re using thicker chops (¾ inch or more), allow 4–5 minutes per side, or until they’re golden brown and reach an internal temperature of 140–145ºF. Use an instant-read thermometer to make sure they’re perfectly cooked and still juicy! - Do you know what freestone peaches are? They’re peaches where the pit doesn’t cling to the peach. I like recommending freestone peaches as they’re sweet and juicy, and the pit is so easily removed.
- If you don’t have pork, you can swap for chicken thighs. Just be sure to adjust the cooking time. Chicken breasts are cooked through once the internal temperature reaches 165°F.
- Want to add a little bit more flavor? Try adding a pinch of cinnamon and or red pepper flakes.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I used apple pie spice from Epicure & more peaches because I love them!! This was delicious! Funny enough though while I loved it, my husband & both sons did not.
Hello Kimberly! I am glad you liked it. Certainly, the sweet and salty combo is not for everybody. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Loved the recipe, quick, easy and delicious. My husband enjoyed his dinner. Thanks.
Hello Judy! So glad you and your husband enjoyed this recipe…thanks so much for trying my recipe!
Can this work with canned pears instead of peaches?
Hello Tuutalik! Yes, I think it will work fine. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I made this pork chop with peaches recipe last night. It was super quick and easy and was so delicious. I would rate this a 10.
Can’t wait to try your other recipes.
Hello Cathy! So glad you like the look of this Be sure to shout out if you have any questions. Thanks so much for trying my recipe and for taking the time to come back and let me know!
I just happen to have some walnuts laying around and couldn’t wait to use them. This recipe looks delicious! The only problem is I don’t have fresh peaches. Just canned peaches. I am going to give it a shot, I figure it should turn out about the Same and I’ll just decrease the cooking time to more of a “warming” time. I also don’t have brown sugar only regular sugar but I am still going to go for it. Wish me luck
Hello Tasha! I think it will work fine. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
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 =)
Wow! This was terrific. Due to medical needs of a loved one I have been unable to leave the house for 3 weeks, leaving me to work with what l have on hand, so adjustments were necessary.
First, I sliced down a can of halved peaches, which means I used more than your recipe called for. Second, I had no fresh herbs on hand, so I crushed a handful of dry Italian seasoning in lieu of the rosemary and thyme. Next, I removed and used the meat from six chops. My brown sugar refused to soften properly so I used an approx. 1 cup chunk. Lastly, I used about 1/3 cup apple juice to melt the sugar and extend the sauce. It turned out unbelievably good. Plates emptied VERY quickly. A true hit, even with these substitutions. Thanks so much. It really was very quick and easy to put together, perfect for a harried 24/7/365 sole caregiver.
Hello RellyRed! So glad you enjoyed it!! I’m glad you found it easy to make. ?
Awesome recipe. I will definitely try it.
Thanks for your interest in my recipe, Lisa! Please come back and let me know how you like it. ?
I was looking for a new a recipe for pork chops and that’s when I came across your recipe for
Pork Chops with Peaches and Walnuts .I grew up on a farm as a child so the ingredients together were all very familiar. I enjoyed in making this dish with my granddaughter and reminiscing about the farm. My family loved the pork chops and want the recipe added to our family Sunday dinners. We give this recipe 5 stars
Hello Colorado!! Thank you so much for trying my recipe. I’m delighted to hear you and your family enjoyed it so much. ?
Hi I adapted this to use what I had on hand (cause I never make a special trip to the store). I had 6 boneless pork chops and a bag of frozen peaches. I started by browning the frozen peaches, when they were thawed I pushed them off to the side and browned the chops in the pan with them. when the chops were brown on both sides (not cooked thru but browned). I added the walnuts, dried rosemary and tarragon (cause I grabbed it by accident) added salt pepper and a sprinkle of dried ground garlic and only 1 TBL of brown sugar. Put all in a casserole dish and deglazed the pan with a c of broth (I had beef in the refridge) then poured the drippings over all and put in fridge overnight will cook it off completely in a slow oven while we are at the gym tomorrow. Cooking rice and steamed green beans to go with. Thanks for the inspiration!
Hello Tammi! It sounds like the perfect meal to come home to. Thanks for trying my recipe. Please come back and let me know how you like it. ?