These Spicy Peach Pork Chops are a quick and easy weeknight dinner. The sweet and spicy sauce keeps the pork chops tender while baking and the whole dish comes together in under 20 minutes.
Peaches and pork go together like peanut butter and chocolate. The sweetness from the peach preserves with a little spice make for an incredibly flavorful take on pork chops. Pair with mashed potatoes, healthy creamy coleslaw, quinoa pilaf or even just roasted cauliflower for the perfect easy, weeknight meal.
I made these spicy peach pork chops with homemade peach preserves, but they are also excellent with store-bought peach preserves or even apricot preserves. You could technically use half the amount of sauce but I love spooning the extra sauce over the side dishes or even over my salad for an easy lunch.
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How to keep Spicy Peach Pork Chops moist and tender?
- Season late: I always make sure my pan is already preheating before I season pork. The salt pulls the moisture from the meat and, if allowed to sit, it will dry out the pork chops before you even place them in the pan. Sadness.
- It is all about that GBD: Golden brown and delicious sear that is. The sear helps lock in the moisture before baking.
- Pick the right cut: A thicker cut pork chop will allow for a good sear plus a long enough bake-time to meld the flavors and thicken the sauce.
- Baking with the sauce: The sauce locks in that moisture and will allow the pork to cook fully without drying out. Keep the oven hot and check for doneness after 6 minutes for thicker cuts and 3 minutes for thinner cuts.
Ingredients for Spicy Peach Pork Chops
- Peach Preserves: I made these spicy peach pork chops with homemade peach preserves, but they are also excellent with store-bought peach preserves.
- Worcestershire sauce: Worcestershire sauce adds richness and depth to the sauce. It tampers some of the sweetness and rounds out the flavors.
- Roasted Red Chili Paste: I use Thai Brand Roasted Red Chili Paste like it is free in my daily cooking. It is a delight in everything from salad dressing to an easy glaze for fish or steak like on these rosemary rubbed ribeyes. It is not that spicy. If you want more kick, add some sriracha. Ya welcome.
- Pork Chops: I chose thicker cut boneless pork chops for this recipe because I want to get that good sear and a long enough bake-time to thicken and meld the flavors of the sauce.
- Ground Ginger & Cinnamon: While the ground ginger and ceylon are optional, I love how the flavors pair with the sauce and add a warming quality to the whole dish. If you don’t have them or don’t like them, omit the spices and it will still be delicious.
- Kosher Salt: Kosher salt brings out all the other flavors and pulls everything together. Adjust to your preference but I wouldn’t suggest omitting.
- Black Pepper: Just a few cracks of black pepper add to the seasoning. It’s all about building those layers of flavors. If you don’t like it, feel free to omit.
- Vegetable Oil: This is just for the pan. I use less vegetable oil in a well-seasoned cast iron skillet but I always use a little bit of oil so that my seasoning stays on the meat rather than on my pan.
Possible Flavorful Substitutions and Variations
- Preserves of choice: Feel free to experiment with different fruit preserves, it doesn't necessarily have to be spicy *peach* pork chops. I have tried both apricot preserves and peach preserves, and I loved them both. It would also be delicious with plum preserves.
- Chicken: I also love this sauce and cooking method with chicken. I get that nice sear and then finish baking smothered under the sauce and it is phenomenal.
- Vegan: This recipe and method is also delicious with tofu. I use extra-firm tofu that has been pressed for 10 minutes under a heavy skillet or pan. I sandwich between tea towels or paper towels to soak up the moisture. Slice about ¼ inch thick, season the same way. Sear in a pan, cover with the sauce and finish cooking in the oven or on the stovetop.
Chef Lindsey's Recipe Tips
Don’t skip the steps for seasoning or searing. The seasoning is going to layer on that flavor and the searing will not only add flavor but will lock in the moisture.
Spicy Peach Pork Chops
- 1 cup Peach Preserves
- 1 ½ tablespoons Worcestershire sauce
- 1 tablespoon Roasted Red Chili Paste
- 4 Pork chops (boneless or bone-in, thick cut)
- 1 teaspoon Ground ginger
- ¼ teaspoon Ground cinnamon
- Kosher salt (to taste)
- Black pepper (to taste)
- 2 tablespoons Vegetable oil
- Preheat oven to 400°F.
- In a small bowl whisk together preserves, Worcestershire sauce, and chili paste. Set aside.
- Preheat a cast iron pan or large sauté pan with the vegetable oil on medium. I use an oven-safe pan so that I can sear and bake in the same pan. You can also use a Dutch oven without the top.
- Meanwhile, pat pork chops dry and place on a plate. Sprinkle with ginger, cinnamon, salt and pepper. Flip and repeat on the second side.
- Once oil is smoking hot, place pork chops in the pan and sear both sides until golden brown. If the pork chops are thin, sear less or they might dry out while the sauce cooks.
- Spread the peach sauce over the top of each pork chop. Letting the excess drip over the edges.
- Place in preheated oven and bake until pork reaches an internal temperature of 145F or until they are just firm to the touch. Bone-in pork chops will take longer than boneless. Pork chop thickness varies greatly and that will change the baking time. Pork chops less than ½ inch thick will bake about 6-8 minutes, and those ½ inch or thicker will bake 8-10 minutes.
- Remove chops from the pan immediately to slow the cooking process.
- Allow to rest 5 minutes and then serve.
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