Skillet peaches & cream pork chops

Tender pork chops are cooked in a skillet with a sauce made with peaches and cream. Peaches and pork make a delicious combination of flavors.

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Combining meat and fruit can take your regular dinner up a level. The flavors and textures and a bit of sweetness from the fruit can really elevate your meal.

Peaches and pork go together nicely in this dish. Pork and apples are a pretty popular meat and fruit combination, but peaches make a great summer fruit choice. 

Plus, peaches and cream are a classic combination, so putting them all together here makes for a flavorful and unique meal.

This meal would go well with egg noodles are a side dish along with a green vegetable such as broccoli or green beans for a complete meal.

These pork chops are made in a cast iron skillet along with the peaches and cream sauce. The pork chops are browned in the skillet and then the sauce is built on top of that flavor base.

I made this meal with two large bone-in pork chops. You can add more pork chops to your pan or use boneless pork if you prefer. If you use boneless, they tend to cook more quickly and can dry out faster as well.

Fruit is a great way to make meals more approachable for kids, too. Kids generally enjoy most fruits and adding them to a dinner that may not be their favorite can help make it more appealing to them to try. 

This dish is topped with fresh chopped chives when serving for a bit of bright color and flavor. These are optional. Parsley would work well here, too.

Give this meal a try the next time you are looking for a different way to enjoy pork chops.

Yield: 2 servings

Author: Amy (Savory Moments)

Skillet Peaches & Cream Pork Chops

Tender pork chops are cooked in a skillet with a sauce made with peaches and cream. Peaches and pork make a delicious combination of flavors.

Ingredients

• 1 tablespoon olive oil
• salt and freshly ground black pepper
• 2 - 4 bone-in pork chops
• 1/4 cup minced yellow onion
• 1 garlic clove, minced
• 1 tablespoon all-purpose flour
• 1/4 cup brandy
• 3/4 cup chicken broth
• 2 heaped cups frozen peach slices
• 2 tablespoons cream (light, heavy, or half & half would work)
• minced chives, for garnish, optional

Instructions

1. Heat a large cast iron, or other non-stick skillet over medium heat. Add the olive oil. Season both sides of the chops with salt and pepper.
2. Place the chops in the pan and cook on each side until lightly browned. Remove the chops to a plate and set aside. Drain any excess fat from the skillet, leaving about 1 tablespoon.
3. Add the onion and cook for about once minute. Stir in the garlic and cook for one more minute. Stir in the flour and cook for one more minute.
4. Carefully add the brandy and stir well to break-up the flour. Cook for 1-2 minutes and then stir in the stock.
5. Return the chops to the pan and bring the mixture to a low boil. Cover and reduce to a simmer.
6. Cook until the pork is cooked almost finished cooking (cook to your preferred doneness). Then, stir in the peaches and cream. Cook just until the peaches are fork tender.
7. Garnish with chives, if desired. Serve hot.

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This post was originally published in 2017 and has been updated in 2023 with a recipe card, new text, and more to improve reader experience.

Check out these other recipes featuring fruit and meat together:

Slow Cooker Apricot Chicken

Blueberry Bison Chili

Thai Red Curry Dragon Fruit Chicken Salad 

Cranberry & Brown Sugar Glazed Turkey Meatloaf