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!!!
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!
- 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
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Season the chops with salt and pepper to taste. Reserve.
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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.
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In the same skillet cook the chops on both sides until golden brown, about 5 minutes.
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Place peaches, walnuts, rosemary and thyme over the chops. Sprinkle with brown sugar. Cover and cook for 3-4 minutes.
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Serve immediately.
You can also make this recipe with chicken breasts, just make sure to adjust cooking times.
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
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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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Yum! Love the classic combination of pork with peaches but the fresh herbs take it right over the top! Delicious! Pinned!
This DOES look ridiculously easy and delicious!! I don’t know why I haven’t tried the peach and pork combination before. Gotta change that – thanks for the idea! PINNING! 🙂
Estoy aprendiendo a cocinar el cerdo porque en Venezuela lo tienen mu estigmatizada -con que es muy grasos- Por lo que no crecí comiendolo y mucho menos cocinándolo, pero ahora sé que si la carne de cerdo esta magra ¡es mejor que otras carnes! Esta receta me la guardo porque me encanto.
Oriana, even though I don’t eat pork, this meal is making me hungry. It sounds so easy and perfect for weekdays! I will sure try this recipe with chicken sometime soon! thanks for sharing.
Such gorgeous pictures and looks so delicious!! Love the idea of adding peaches in savory food!
I don’t make pork chops nearly enough…and only 20 minutes? LOVE this recipe!
Love this awesome combination of flavors Oriana! And I haven’t made pork chops in a while! Pinned to try them!
Love the touch of sweet of this delicious pork dish!
It’s SO good and really easy to make!! Thanks for stopping by =)
This was absolutely delicious and very quick and easy to make. Thank you for sharing the recipe!
I glad you liked the recipe!! Thanks Whit =)
This was terrific. The combination of the peaches with the rosemary…. loved it! Thank you!
We love this combination too!! Thanks for your feedback Patricia =)
Any suggestion of what herb i can use other then rosemary, we just don’t care for the taste.
Hello Rosanne! You can use fresh oregano or thyme. Please come back and let me know how to like the recipe. Have a great day!! =)
It sound absolutely amazing and I am making it this weekend. I’m just a tiny bit confused as to why it’s called “Grilled” pork chops when they’re made in a skillet on the stove top. Did I miss something? (Which is entirely possible! 🙂
Hello Marcelle! It’s called “grilled” because I used a grilling pan and very little oil. I love grilling indoors! The grilling pan gets hot and retains heat well, so it will stay hot and give the grill marks I like. You can also make these pork chops in a regular skillet ????. Thanks so much for stopping by!
I loved the sweetness of this. 2 min. to brown the peaches was just not enough though, so I did a little longer. Walnuts and brown sugar always go great together. Now they go great with Pork. Yum.
Hi Mary Ann! I’m glad you loved this recipe. Thanks so much for leaving your feedback ????
Could you use canned peaches?
Hello Kim! Yes, you definitely can use canned peaches. Just make sure to not add to much of the syrup. Thanks for stopping by.
We would like the calorie count and nutritional values please.
Hello Martha! Sorry but I don’t have nutritional information for this recipe. But you can run my recipe through a nutrition calculator like myfitnesspal.com. Thanks for stopping by!
Loved the idea of peaches but we’re not huge fans of sweets so I omitted the brown sugar and added a sliced up shallot to the pan after I turned the peaches over. Pinned this recipe, both hubby and I enjoyed them. Thanks!!
Hello Judi! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!🙂
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. 🙂
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