Oven Fried Pork Chops with Peaches
Oven fried pork chops with peaches is a dinner that merges summer and fall.
Pork chops is comfort food and peaches is the happy food. Together the taste is great. If you remember I used grilled peaches with these amazing pork ribs and did a peach blueberry compote with these grilled pork rib eyes. Pork loves fruit, and I love an easy recipe.
All you need to do is slice some peaches or nectarines, add in some thinly sliced onion and bake your pork chops all in the same pan with a little rosemary or thyme. Either herb works well.
If you are making thick pork chops like these, I highly recommend you first brine them for about 30 minutes to tenderize them. This recipe would work very well with rib eye pork chops which are naturally a bit more tender.
Oven Fried Pork Chops are Easy and Versatile
The dish is done when the the pork chops are browned. The peaches cook right along with the pork and it can all be eaten together.
If you want to make a breaded pork chop, try these mustard breaded oven fried pork chops.
If you like pork chops with fruit, you might also like these baked pork chops with rosemary and apples.
This Fall I’ll be doing a lot of Facebook LIVE. I hope you’ll tune in, by following my page. There’s a video pinned at the top where you can leave comments letting me know what cooking videos or recipes you’d like to see.
Oven Fried Pork Chops with Peaches
Ingredients
Brine
- 3 cups cold water
- 3 tablespoons sugar
- 3 tablespoons salt
- 4 pork chops about 1 inch thick
- 1 teaspoon freshly chopped rosemary
- salt
- pepper
- 1 onion
- 2 peaches
Instructions
Brine Instructions
- Make brine in large bowl or pot. Brine chops for up to 30 minutes.
- Remove, paper towel off.
Pork Chops Instructions
- Season chops with salt and pepper
- Slice one onion thinly
- Slice two peaches with skin on
- Place onion in pan (can use a cast iron frying pan)
- Place peaches
- Place pork chops.
- Add rosemary.
- Bake for 10 minutes. Turn over.
- Bake 10 minutes more until well browned.The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest.
- If the chops aren't as brown as you like, broil for 3 minutes on high.
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MORE PORK CHOP RECIPES
My mother-in-law brought a case of peaches from south GA when she came up day before yesterday for her annual 2 week summer visit. I followed the instructions but used a little thyme as I have that growing on the deck. I served it over a bed of coconut rice. I had creamed spinach as my vegetable side.
My MIL is a picky eater and she couldn’t get enough.
I love hearing this. Thyme is a favorite herb of mine.
Never thought about peaches and pork chops. Looks good though.