Glazed Pork Chops with Peaches and Bourbon Glaze

Glazed Pork Chops

If you're looking for pork chop dinner ideas that practically scream "summer," you have to try these Bourbon Glazed Pork Chops with Peaches along with my pork chops with mango salsa. This weeknight-friendly meal features the best glaze for pork chops packed with smoky, sweet, and slightly boozy flavor. And the best part? You can make this bourbon glaze year-round either with fresh, canned, or frozen peaches!

I serve glazed pork chops with grilled peaches (drizzled with honey!) and fresh arugula on the side. It's a main dish you'll want to put on repeat all summer long-it will fit perfectly into any dinner recipe rotation. Love more fun pork dinner recipes? Try my grilled pork chops (with Dijon-honey-mustard herb marinade) or pan-seared pork chops (with caramelized apples). Or, if you purchased a different cut of meat, try my grilled pork tenderloin (with pineapple marinade and garlic herb butter).

Juicy Pork Chops + Boozy Bourbon Glaze = Your New Favorite Dinner

• Super Quick & Weeknight-Friendly: Pork Chops and Peaches is a dinner lifesaver when I need something fast but special. The whole thing comes together in about 45 minutes, so it's perfect for busy weeknights or a chill weekend cookout.
• Easy One-Pan Grilling: Minimal cleanup and no complicated steps. I usually make everything on the grill (or grill pan), which means fewer dishes and more time hanging outside. My other favorite one-pan pork chop dinner recipes are pork chops with apples and creamy mushroom pork chops.
• Summer Showstopper: Peaches are in peak season in the summer, and they make a perfect addition to my glaze for grilled pork chops. This dinner is my go-to for summer parties and BBQs along with my grilled salmon, tequila-lime grilled shrimp skewers, and grilled flank steak with mango-avocado salsa. It's also perfect for just jazzing up a weekly summer menu.

Ingredient Notes & Substitutions

• Boneless pork chops: You'll need 4 boneless pork chops (about 1-inch thick), patted dry. Bone-in pork chops, medallions, chicken thighs or breasts all make great stand-ins for the boneless pork chops.
• Bourbon: Replace the bourbon with apple juice, peach nectar, orange juice, or a non-alcoholic bourbon if you don't want alcohol.
• Peaches: Nectarines, apricots, and plums also taste delicious with pork!
• Brown Sugar or Honey: Either one adds that sticky, sweet finish to the glaze for pork chops. You can also use maple syrup.
• Thyme: Fresh herbs like rosemary, basil, thyme, or tarragon go great with pork!

Serving Ideas

• Sandwich: This would make an excellent sandwich! Make sure to slice the pork thinly and add in some bitter greens. Don't forget the bourbon glaze and grilled peaches! Add the leftover pork to my pear and brie grilled cheese sandwich or use pork instead of deli meat in my mortadella sandwich!
• Grain bowl: Serve glazed pork chops with peaches over a grain bowl (like rice, quinoa, or farro) for an easy eating experience! Slice or chop the pork chops prior to serving and add in your favorite sides as well. Serve with my cilantro-lime black bean rice or Parmesan basil rice.
• Salad: Turn this easy recipe into a quick salad! Serve over greens and throw in your favorite salad mix-ins! These grilled pork chops would be great with my apple spinach salad or pear spinach salad.

Storage Instructions

• Fridge: Store leftover pork chops and peaches in an airtight container for up to 3 days in the refrigerator. Store extra glaze separately (in a small jar or container) for up to 5 days in the refrigerator.
• Freezer: Pork chops (glazed or unglazed) can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
• The glaze can also be frozen for up to 1 month, though texture may change slightly. Make sure to store in a container where you can leave at least 1" on the top to allow for expansion when freezing. 
• Reheat in a skillet over medium heat, covered, until warmed through.
• Glaze can be gently reheated on the stovetop or in the microwave.

How to Make Bourbon Glaze (Step-by-Step)

• For the glaze, simmer diced peaches, brown sugar, bourbon, vinegar, thyme, salt, and chili flakes for 8-10 minutes until thickened; mash or blend if you want it smooth.

How to Cook Pork Chops and Peaches (Step-by-Step)

• Prepare for grilling: Preheat your grill pan or grill to medium-high and oil the grates. Season pork chops with salt, pepper, garlic powder, and a little oil. Brush peach halves with oil.

• Grill pork chops for 3-4 minutes per side, until they reach 145°F internally. Brush generously with the bourbon peach glaze during the last 2-3 minutes. 
• Grill peaches cut-side down for 1-2 minutes, just until you see grill marks and the peaches are softened. Drizzle with honey if you like.

• To serve, top the pork chops with extra glaze and plate alongside the grilled peaches. Sprinkle with fresh thyme, salt, and pepper.
• Pair with a side salad (I used arugula), garlic roasted mashed potatoes, quinoa, bulgur, or grilled veggies. You can also optionally top pork chops and peaches with chopped pecans.