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Spicy Peach-Glazed Pork Chops

Sweet and spicy peach-glazed pork chops made with a special sauce that includes peach preserves and white wine. Serve with sweet potato latkes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2397.8 kcal

Equipment

  • 1 Large Skillet Preferably cast iron or heavy-bottomed for even searing.
  • 1 Small Mixing Bowl
  • 1 Whisk or Spoon For mixing the glaze ingredients.
  • 1 Tongs For safely handling and flipping the pork chops.
  • 1 Instant-Read Thermometer Essential for verifying internal temperature of pork.

Ingredients
  

Main

  • 1 cup peach preserves
  • 1 ½ tablespoons Worcestershire sauce
  • ½ teaspoon chile paste
  • 2 tablespoons vegetable oil
  • 4 boneless pork chops
  • 1 teaspoon ground ginger
  • 1 pinch ground cinnamon
  • salt and pepper to taste
  • ½ cup white wine

Instructions
 

  • Mix together peach preserves, Worcestershire sauce, and chile paste in a small bowl; set aside.
  • Heat oil in a large skillet over medium-high heat.
  • Rinse pork chops, then pat dry. Sprinkle chops with ginger, cinnamon, salt, and pepper. Sear chops in hot oil until lightly browned, about 2 minutes per side. Remove from the skillet and set aside.
  • Pour white wine into the skillet and stir to scrape the browned bits off of the bottom of the pan. Stir in peach preserves mixture. Return chops to the skillet, flipping to coat with sauce.
  • Reduce heat to medium-low and cook chops until no longer pink in the centers, about 8 minutes per side. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).

Notes

For optimal searing and tenderness, ensure pork chops are boneless, about 1-inch thick, and thoroughly patted dry before seasoning. Do not overcrowd the skillet during searing; cook in batches if necessary to achieve a golden-brown crust, which builds crucial flavor (fond) for your glaze. The deglazing step with white wine is vital for incorporating these browned bits into the sauce. Adjust the chile paste to your preferred level of heat. Monitor the internal temperature carefully; pork is best at 145°F (63°C) and can quickly become dry if overcooked. Allow the chops to rest briefly after cooking to redistribute juices. If the glaze is too thin, reduce it further on medium heat until it coats the back of a spoon.