Pan-Seared Pork Chops with Colorado Peach Chutney

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared pork chops served with a vibrant peach chutney inspired by Colorado’s regional flavors. This American-inspired pork recipe, ready in about 30 minutes, pairs bone-in pork chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 360 cal/serving

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Ingredients

4 pieces, about 6 oz each bone-in pork chops
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 medium, peeled and diced ripe peaches
1/2 cup finely chopped red onion
1/4 cup apple cider vinegar
2 tbsp brown sugar
1 tsp freshly grated ginger
1/4 tsp red chili flakes
2 tbsp chopped fresh cilantro

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Instructions

Step 1: Pat 4 bone-in pork chops dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and sear for 4-5 minutes per side until golden brown and internal temperature reaches 145°F. Remove and rest for 5 minutes.
Step 3: In the same skillet, add 1/2 cup finely chopped red onion and sauté for 2 minutes until translucent.
Step 4: Add 2 diced ripe peaches, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tsp freshly grated ginger, and 1/4 tsp red chili flakes. Cook over medium heat for 8-10 minutes, stirring occasionally until the chutney thickens and the peaches soften.
Step 5: Stir in 2 tbsp chopped fresh cilantro, then spoon the peach chutney over the rested pork chops before serving.