4 servings (serving size: 1 chop and 1/4 cup sauce)

This Southern-style entrée is a one-pan dish that's sure to impress guests. The homemade bourbon-peach sauce perfectly complements the pan-seared pork chops.  Serve with steamed asparagus to round out the meal.

How to Make It

Step 1

Sprinkle pork with salt and peppers. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 2 1/2 minutes on each side or until browned. Remove pork from pan; keep warm.

Step 2

Add shallots and garlic to pan; sauté 30 seconds. Add peaches and broth to pan; sauté 2 minutes. Add sugar and thyme to pan; cook 1 minute. Add bourbon and butter to pan; cook 4 1/2 minutes or until butter melts and sauce is slightly thickened. Discard thyme sprigs. Serve with pork.

Ratings & Reviews

i dont know..

April 12, 2016
i dont know about this one. it sounded good and i put it together but the red pepper was too much and i had plenty of sauce, but not good strong flavor add to the chops. perhaps my salt and pepper base was too light, or the use of powdered thyme over fresh...

hanksa1's Review

November 04, 2013
This recipe is so good! I love making this and it is on my dinner rotation menu. Its something that is quick and easy, that has a taste of Southern without the guilt. My husband and I just love this. I prefer to use fresh peaches over the frozen just because I get alot more juice and flavor that mixes well with the bourbon.

seaside725's Review

April 25, 2013
My family really liked this recipe. I served it with oven roasted asparagus and rice. It was an easy weeknight meal to make and I will be making it again.

Onecentinvegas's Review

February 25, 2013

Vermaid23's Review

April 02, 2012

TriciaS's Review

September 27, 2011
Wonderful and so easy!! Used fresh peaches but definitely will make with frozen if fresh aren't available. Serve with CL Squash-Rice Casserole. Perfect combo and all you need. Delicious light meal.

shotze's Review

July 28, 2011

Justamom2's Review

January 04, 2011
It was delicious. Of course, I made a few changes based on the ingredients I had. I left out shallots (DH can't eat them. I used dried thyme, canned peaches and brandy for the bourbon. It was really good and my picky eaters liked it! I'll make this again.

cookininvanwert's Review

August 24, 2010
Used fresh peaches which resulted in a compote rather than a "sauce", but the flavor is outstanding! Like another reviewer, I used fresh thyme leaves instead of putting in the sprigs--more flavor.

detailaddict's Review

July 21, 2010
This was good...Pork Marsala with a southern twist. I doubled the amount of sauce per the other reviewers' suggestions, and it actually seemed a bit much. The only other change (well plus using sirloin chops) was adding a few pinches of dried thyme rather than the sprigs (and of course leaving them in), and I served it with roasted broccoli. I like this even better than CL Grilled Peaches and Pork (2005) and this will be my new go-to peach-and-pork recipe.