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!
Why I Love This Recipe
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 these summery pork chops on your table… Don’t they look perfect?
This recipe is my first hurrah to the 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 pork chops 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.
Quick Recipe Tips
I recommend using boneless pork chops as I do. While the cooking time really depends on the thickness of the pork chops, bone-in pork chops generally take less time so you’ll have to adjust the cooking time if you choose to use a different cut.
Pork is cooked through once the internal temperature reaches 145 ºF.
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.
Storing & Freezing Instructions
Store: For leftovers, we simply store them in an airtight container in the fridge for up to 3 days. Reheat the pork chops on the stovetop or microwave until heated through.
Freeze: You can freeze this as well! All you have to do is 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.
More Pork Chops Recipes You’ll Love
- Slow Cooker Honey Garlic Pork Chops
- Easy Kung Pao Pork Chops
- Easy Instant Pot Italian Pork Chops
- Slow Cooker Beer Pork Chops
- Skinny Oven Fried Pork Chops [KETO friendly]
Pork Chops with Peaches and Walnuts
Equipment
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
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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.
- I recommend using boneless pork chops as I do. While the cooking time really depends on the thickness of the pork chops, bone-in pork chops generally take less time so you’ll have to adjust the cooking time if you choose to use a different cut.
- Pork is cooked through once the internal temperature reaches 145 ºF.
- 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.
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. ?