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  • Jun 8
  • 2 min read






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Summer peach season is one of the best times of year to get creative in the kitchen, and this cast iron pork chop dinner is a perfect example. Juicy pork chops are seared in a cast iron skillet before being simmered in a simple sauce made with fresh peaches, shallots, thyme, honey, and white wine.


The result is a sweet and savory supper that feels special enough for company but easy enough for a weeknight meal. Pair it with roasted sweet potatoes and your favorite seasonal vegetables for a comforting dinner that celebrates summer’s bounty.


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Tools from the Kitchen:


  • Cast iron skillet

  • Sharp knife

  • Cutting board

  • Measuring spoons

  • Measuring cups

  • Wooden spoon

  • Tongs

  • Skillet lid


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Ingredients:


  • 4 boneless pork chops

  • Salt and pepper, to taste

  • 1 tablespoon olive oil

  • 2 fresh peaches, sliced into wedges

  • 1 shallot, thinly sliced

  • ¾ teaspoon dried thyme

  • ¼ cup white wine

  • ½ cup chicken broth

  • 1 tablespoon honey


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Prepare:


  1. Season pork chops generously with salt and pepper.

  2. Heat olive oil in a cast iron skillet over medium-high heat.

  3. Add pork chops and sear until golden brown, about 4 to 5 minutes per side. Remove and set aside.

  4. Add peaches, shallot, and thyme to the skillet. Cook for 3 to 4 minutes until softened and fragrant.

  5. Pour in the white wine and scrape the browned bits from the bottom of the skillet.

  6. Simmer for 2 to 3 minutes.

  7. Stir in chicken broth and honey.

  8. Return pork chops to the skillet.

  9. Cover and simmer 8 to 10 minutes, or until pork reaches an internal temperature of 145°F.

  10. Spoon the peach sauce over the pork chops and serve immediately.


Recipe Note: Recipe adapted from Southern Living Magazine June 2015


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Notes from the Kitchen:


  • Firm-ripe peaches work best and hold their shape during cooking.

  • Fresh thyme may be substituted for dried thyme. Use about 2 teaspoons fresh thyme leaves.

  • The cast iron skillet helps create a rich fond that adds depth to the sauce.

  • Roasted sweet potatoes pair especially well with the sweet and savory peach sauce.

  • Leftovers store well and make an excellent lunch the next day.

  • If your peaches are extra sweet, reduce the honey slightly to balance the sauce.

 
 
 

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