Pork Chops with Peach Jalapeno Sauce
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!
Pork Chops with Peach Jalapeno Sauce
Ingredients
- 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
Instructions
- 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.
Nutrition
Disclaimer
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.
Oh man that jalapeno peach jam sounds absolutely wonderful! I would dollop that stuff on everything. What a great summer meal!
A great flavor profile in the peach/jalapeno mix. Seems like it would go well on so many different things. That sweet/spicy/savory mix has me salivating. Nice!
I’ve always been a huge fan of pork chops served with fruit-based sauces, but I’ve only ever tried apple and pear. Peach puts such a fantastic summer spin on things! Not to mention that peach and jalapeno go SO well together. Can’t wait to mow this down.
I am here for that peach jalapeno sauce! It goes so well with pork chop and is one of my favourite summer sauces. I’m going to have to pick up some more peach jam the next time I’m at the store!
I adore the use of fruit in savoury dishes in general, and peach goes SO well with pork! The jalapeno is a perfect way to add punch and that peppery/green flavour to the recipe too. The red onion is an excellent touch too – not enough to overwhelm the other ingredients, but a great added flavour. Love the whole thing!
Pork chops taste so good when they have a little sweet along with the savory. The heat from the jalapeños is perfect for the spice. I like that it makes a sauce you can use over the meat along with a carb. This recipe is definitely a keeper.
This peach jalapeno sauce sounds absolutely delicious! It will be perfect on these pork chops or any other grilled meat this summer! Can’t wait to try it!
This looks great! I love red onion with fruit, I think they compliment each other in savory dishes. Definitely going to try this clever recipe. Thanks for sharing!
I love pork chops for an easy meal, and this one sounds so flavorful. The peaches and peach jam sound so yummy, and such a great touch. I love the bit of jalapeno heat in this too. I can’t wait to make this one!
Pork and peaches pair so well together. Add the nice kick from the jalapeno, and this takes to a whole new level. Sounds like a delicious dinner to me.
This is a wonderful dish! I often grille pork chops and peaches together. You can’t beat the flavor combination. Adding the jalapenos will add a great punch of flavor. I can’t wait to try it.
Oh yum! I love pork chops with something sweeter like peaches. 🙂 And love the kick of heat you added to this with the jalapenos.
Thanks, Carrie! You’ll love this easy skillet dish for sure then 🙂
This sounds like a perfect dinner! Serving this over brown rice is great idea!
The rice was leftover from another meal, so this meal came together super quick!
I love using peaches in savory dishes, this sounds wonderful, plus I have a lot of peach jam, still from last year’s canning, so thanks for giving me a new way to use it!
You much have canned a lot of peaches! So great to have all year long. I need to make more jam already 🙂
I love sweet and sour in cooking and I use fruits quite often. This is a delicious dish, right up on my alley!
Thank you Katerina! The flavors are off the hook in this dish! We sure enjoyed it!
I’m a sweet-spicy lover too. This must taste wonderful!!
Yes! I love this recipe! I recently discovered how wonderful peach and peppers are together in my own kitchen. I can’t wait to try this out. We eat pork all the time!
HOLY MOLY! I would leave it at that but, seriously, I need to add how tempting this jam is and I love that you added some heat to the dish…WOW!!
I made with apricots and it was great. Some in our family can’t take hot peppers. If you remove the membrane, seeds and soak it in 7 Up for an hour it takes most of the sting out of the peppers.
Note: Don’t drink the 7-Up afterward, ha ha.
Apricots are so good and I bet it was delicious! I had no idea about the 7-up trick! I’ll give that a try and toss the used 7 up for sure! Thank you!