Brandied Peach Pork Chops

brandied peach pork chops

Yesterday was Sunday and I had free time and made Chicken with Zucchini Spaghetti for Bill and I for lunch.  I told him I didn’t know what I was making for dinner, but wanted to “make something really good”.  He said well after this great lunch the bar is set high :)  I took out on my walk and was trying to think of what to make and had absolutely no idea.  Does that ever happen to you?  I was stuck.  I called him and said ok, chicken, pork or steak?

He said, I’d love pork chops, so finally I had something to go on!  I went to Epicurious (my first go-to when I am looking to get inspired) and typed in “pork peaches”.  When I saw this recipe come up, I knew it was the one.  The only thing I changed was I used a little less peaches and I just threw them in the pan frozen.  The sauce was AMAZING!  Brian was really impressed but just wished there was more sauce.

Brandied-Peach Pork Chops
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • •4 (1-inch-thick) loin pork chops
  • •2 tablespoons canola oil
  • •2 tablespoons unsalted butter
  • •1/2 cup thinly sliced shallots
  • •1 teaspoon finely chopped thyme
  • •1/4 cup plus 1 tablespoon brandy, divided
  • •1 (10-ounce) bag frozen peaches, thawed
  • •1/3 cup peach preserves
  1. Bring pork chops to room temperature. Season well on both sides with Salt & Pepper.
  2. Heat a stainless steel skillet on high. Add the oil. Add the pork chops to the pan and cook for 5 minutes. Turn over and cook for 5 minutes more. Put the chops on a sheet pan and tent with foil.
  3. Add the shallots, thyme and butter to the pan. Cook for 5 minutes on low until the shallots start to get soft.
  4. Add the brandy to the pan and ignite (it may ignite on it's own if you have a gas stove). Just make sure to step back and be careful.
  5. Scrape the bottom of the pan to loosen up all of the brown bits, you want to make sure that all gets in the sauce.
  6. Add the preserves, remaining brandy & peaches to the pan and season with salt & pepper. Cook for 3 minutes.
  7. Return the pork chops and any juices to the pan. Warm the chops for 1 minute.