Pan-Seared Pork Chops with Spiced Peach Chutney

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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 drafted and published.

Juicy pan-seared pork chops paired with a sweet and tangy peach chutney infused with warm southern spices. This Southern United States-inspired pork recipe, ready in about 35 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 400 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: 25 min Serves 4 Southern United States cuisine 400 cal/serving

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Ingredients

4 (6 oz each) bone-in pork chops
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 medium, peeled and diced fresh peaches
1/2 small, finely chopped red onion
1/4 cup apple cider vinegar
2 tbsp brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp red chili flakes
1/4 cup water
1 tsp fresh thyme leaves

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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. Add pork chops and sear for 4-5 minutes per side until golden and internal temperature reaches 145°F. Remove chops and keep warm.
Step 3: In the same skillet, add 1/2 small finely chopped red onion and sauté for 3 minutes until softened.
Step 4: Stir in 3 diced peeled peaches, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1/4 cup water, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp red chili flakes, and 1 tsp fresh thyme leaves.
Step 5: Cook the chutney mixture over medium heat for 10 minutes, stirring occasionally until peaches break down and sauce thickens.
Step 6: Serve pork chops topped with warm spiced peach chutney.