Brandied-peach Pork Chops Recipe

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Brandied-Peach Pork Chops

Vicki Butts (lazyme)


I love the combination of peaches with pork and this sounds like a fun flambe too.

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15 Min


25 Min


Stove Top


loin pork chops (1-inch thick)
2 Tbsp
vegetable oil
2 Tbsp
unsalted butter
1/2 c
shallots, thinly sliced
1 tsp
finely chopped thyme
1/4 c
brandy, divided
1 Tbsp
brandy, divided
10 oz
frozen peaches, thawed
1/3 c
peach preserves

Directions Step-By-Step

Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10 to 12 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.
Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.
Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up), then cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, preserves, and 1/4 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes.
Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American