Skillet Pork Chops & Peaches

Serves: 6

A fresh, ripe peach picked off the tree is fuzzy, soft and juicy. Late summer brings this wonderful fruit in abundance. Enjoy!

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6 bone-in pork chops, 1/2-inch thick (about 2 pounds)
1 1/2 teaspoons seasoned salt
1 tablespoon olive oil
3 fresh peaches, sliced
1/4 cup water
1/4 cup firmly packed brown sugar
1 tablespoon vinegar


Sprinkle both sides of pork chops evenly with seasoned salt.

Heat oil in large nonstick skillet on medium heat. Add pork chops; cook 6 minutes per side or until desired doneness. Remove from skillet; keep warm.

Place sliced peaches, water, sugar and vinegar into skillet. Bring to boil. Reduce heat to low. Add peaches; simmer 2 minutes. Spoon over pork chops to serve.


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