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Peach-Topped Pork Chops

 Peach-Topped Pork Chops
With fresh peaches and sweet caramelized onions, these pork chops from Frankie Mann of Warrior, Alabama are sure to be a hit with folks of all ages. “Even the finicky ones like this,” she says.
4 ServingsPrep/Total Time: 25 min.


  • 1 cup chopped onion
  • 1 tablespoon canola oil
  • 4 pork rib chops (1/2 inch thick and 6 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 cup chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
  • 1/4 cup sugar
  • 2 tablespoons white vinegar
  • 1/4 teaspoon pepper


  • In a large skillet, saute onion in oil for 4-5 minutes or until
  • crisp-tender. Remove and keep warm. Sprinkle both sides of pork
  • chops with salt and thyme; add to skillet. Cover and cook for 6-7
  • minutes on each side or until a thermometer reads 145°. Remove
  • and keep warm.
  • In the same skillet, combine the peaches, sugar, vinegar and pepper.
  • Bring to a boil. Reduce heat; cook and stir for 2-3 minutes or until
  • thickened. Return pork and onion to the pan; heat through. Yield: 4
  • servings.
Nutritional Facts: 1 pork chop with about 1/4 cup peach mixture equals 261 calories, 11 g fat (3 g saturated fat), 54 mg cholesterol, 328 mg sodium,

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Peach-Topped Pork Chops (continued)

Nutritional Facts: 19 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.