Brandied-Peach Pork Chops

Name: Brandied-Peach Pork Chops
Total time: 28 min
Yield: 4 servings
Ingredients: 4 piece loin pork chops; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; ½ cup shallots; 1 teaspoon thyme; ¼ cup brandy; 1 bag frozen peaches; ⅓ cup peach preserves

Juicy pork chops served with a luxurious sauce of caramelized shallots, brandy-flambéed peaches, and peach preserves. This elegant dish combines the savory flavors of pork with sweet peaches and aromatic thyme.

4 servings

28 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•4 piece loin pork chops
•2 tablespoons vegetable oil
•2 tablespoons unsalted butter
•½ cup shallots
•1 teaspoon thyme
•¼ cup brandy
•1 bag frozen peaches
•⅓ cup peach preserves

Cooking Instructions

1.
Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
3 min
2.
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.
12 min
3.
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.
5 min
4.
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.
8 min

Cooking Instructions

Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).

3 min

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.

12 min

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.

5 min

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.

8 min