Butter Pork Chops and Peaches
The ultimate savory meal for those fresh summer jewels. Our Butter Pork Chops and Peaches recipe is made of deliciously seasoned pork chops with tender peaches, all served together in a honey-sweetened butter sauce for the ultimate, decadent meal!
This is a good one, friends. It’s one that’s a bit of a departure from what you normally see here, but our Butter Pork Chops and Peaches is a buttery welcome! Peaches and butter? Delicious. Pork, herbs, and butter? Delicious. Peaches, pork, honey, and herbs? Heaven. Indeed, it’s a combination of flavors that you must try!
Ingredients Needed
- Pork Chops – Our preferred way of getting chops (and the most economical!) is by cutting our own from a pork loin. That way, you can cut them as thick as you’d like, and for this recipe, we prefer them to be 1 – 1 1/2 inches thick.
- Peaches – Fresh is preferred, and we recently brought home a huge, delicious haul from one of our favorite PNW orchards, Mt View Orchards, so we had a wonderful abundance of fresh peaches to use. But frozen also works for this recipe!
- Butter – It’s in the recipe title, so you know there’s going to be a lot!
- Honey – Just a touch. It sweetens the butter just enough and highlights all of the other delicious flavors!
- Olive Oil – To sear the pork chops.
- Bay Leaves – A subtle but delicious flavor to that butter sauce.
- Thyme and Ginger – Complementary flavors for both pork and peaches!
- Salt and Pepper – Required for any good seasoning on pork.
- Fresh Basil – The perfect herbal finish.
Easy to Make
Prep Peaches
The first step is to prep the peaches by slicing them. We find that thicker slices allow all the delicious flavors to shine and complement (but not overpower) the delicate peach flavor.
Peeled or Unpeeled: This is totally up to you. We prefer our peaches peeled and use peaches that are so ripe that the skin easily peels off. But you can also do the score, boil, and peel method, or a vegetable peeler for firmer peaches. Skin-on is also delicious.
Sear Pork Chops
Heat some olive oil (not butter, it will burn!) over medium-high heat and then add the well-seasoned pork to the pan to sear. About 4 minutes on each side until the internal temp reaches at least 145 degrees F. Our instant-read thermometer is so handy and easy to use to ensure that the meat reaches the right temperatures.
Brown Butter and Cook Peaches
Once the pork is fully cooked, remove it from the pan and set it aside to then create that incredibly delicious butter sauce, and then cook the peaches in it!
Just a minute for fresh ripe peaches (see recipe notes for frozen), and then a return of the pork chops to the pan to soak up some of that delicious honey sauce for Butter Pork Chops and Peaches!
Ladle some of that butter on the pork chops, and you have a rich and delicious Butter Pork Chops and Peaches dinner! We love to serve this with some creamy mashed potatoes, Crispy Rosemary Potato Wedges, Rice Pilaf, or our 10 Minute Garlic Broccoli!
You Also Might Like
- Grilled Boneless Pork Chops
- Green Bean and Mushroom Braised Chicken
- Crock Pot Pork Verde
- Crock Pot Pulled Pork Sandwiches
- Easy Homemade Peach Fritters
Again, a little different from what we normally share here at Served From Scratch, but life is all about balance, and every once in a while, you just need an absolutely butter-rich dinner, especially when it’s with fresh peaches and basil!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Browned Butter Pork Chops and Peaches
Equipment
- instant read thermometer optional
Ingredients
- 4 pork chops 1 to 1 1/2 inch thick
- 3 peaches about 1 lb, peeled
- 6 tablespoon salted butter
- 1 tablespoon honey
- 1 1/2 tablespoon olive oil
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon ground ginger
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- .2 oz fresh basil stems removed, or 1/8 cup packed
Instructions
- Prep Pork: Use a paper towel to pat pork chops dry on each side.
- Season Pork: Add the thyme, ginger, salt, and pepper to a small bowl and mix. Generously season both sides of the pork chops with the mixture.
- Sear Pork: Heat a large skillet over medium-high heat and add olive oil. Turn the pan to coat the bottom of the pan with the oil. Add the pork chops to the pan and sear for 4 minutes on each side or until the internal temp reaches at least 145℉. Remove from the pan and set aside.
- Butter Sauce: Turn the heat down to medium low and add the butter, honey, bay leaves to the pan. Stir butter in the pan to deglaze. Cook until all of the butter has melted and begins to bubble and brown slightly, about 2 minutes.
- Cook Peaches: Slice peaches, 3 per half for thicker slices. Add the peaches to the butter sauce and mix well. Cook for 1-2 minutes to soften peaches.
- Finish: Return pork chops to the pan, ladle butter onto the chops and finish with fresh basil.
- Serve and Enjoy!
