This simple and flavorful skillet Pork Chops with Peach Jalapeno Sauce can be put together quickly for evenings when you’re short on time but want a hearty dinner. This is a great meal to serve for guests too!
When I made this Easy Peach Jam I mentioned that I wanted to come up with a recipe using the jam with pork. The combination of sweet and spicy is my favorite meal to prepare, and incorporating it with pork is such a scrumptious match.
The mix keeps the taste buds alive and guessing what the next bite will bring. I originally thought that I would use pork tenderloin, but can you believe that my grocery store didn’t have any! Instead I bought thick boneless pork loin chops which left tasty brown bits of cooked meat on the pan that I deglazed!
I already had the jam made and I doctored it up by adding a smidgen of salt and the diced jalapeno pepper. I left out most of the seeds and white pith of the pepper because I always get a little wimpy when I add spicy flavors.
I think it’s easier to add heat by tossing in more of the pith of the jalapeno after tasting the dish a couple of times. Combining just the flesh of the pepper with the peach jam added nice layer of flavor.
I also sautéed red onion and fresh peach slices and worked on scrapping those brown meat pieces on the bottom of the pan by adding a splash of white wine. I could have called it done at that point, but adding peach sauce is sooo delectable!
It’s time to make more Peach Freezer Jam! I only have one cup that is in the freezer. The rest of the batch I made is being used up!
- 4 boneless pork loin chops
- 1/2 teaspoon kosher salt, plus 1/8 teaspoon for peach jam
- 1/4 teaspoon pepper
- 1 cup peach jam
- 1 jalapeno, diced
- 3 tablespoon white wine (or broth, white wine vinegar)
- 1/2 red onion, sliced
- 1 peach, pitted and sliced
Preheat the oven to 400 degrees.
In a oven proof large skillet heat the oil on medium high heat. Season the pork with the salt and pepper.
Cook pork on each side 3-4 minutes. Remove from pan and set aside.
Add onion and peach slices and saute for 1 minute, and then add the wine scraping the bottom of the pan to release the cooked brown bits from the meat.
Return pork to the skillet and turn off the heat.
In a small bowl. mix together the peach jam with the diced jalapeno and 1/8 teaspoon of salt. Put on top of the pork and place skillet in the oven. Cook for about 8 minutes or until the pork reaches an internal temperature of 145 - 160 degrees F.
Amount Per Serving: Calories: 263Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 70mgSodium: 392mgCarbohydrates: 13gFiber: 2gSugar: 9gProtein: 25g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.