Pork Chops with Peaches and Pecans
Pork Chops with Peaches and Pecans combines sweet peaches and crunchy pecans for a tasty and warming fall entrée. 
It may still be fall, but in Wisconsin at least, the well-loved season seems to be leaving us early. The asters shown below have been gone a full two weeks. I wish I had snapped a few more pictures.
Yes, while I would normally expect some lovely, just-past-peak fall colors this weekend, premature cold and gusty winds have already changed the landscape.
All the more reason for a cozy dinner of Pork Chops with Peaches and Pecans. 
In truth I first tried this dish last winter, but made with apples. At the start of the pandemic lockdown, our family was big into supporting local restaurants with take-out. One of the more memorable dishes was pork chops with apples and pecans. It was so good I vowed to recreate it myself! 
When the time came, however, I decided to use the last of the local peaches instead. Their cheery color and warm sweetness seemed to suit my fall mood. And pecans are the perfect complement with their crunch and matching hint of sweetness.
And if fresh peaches aren’t available, frozen should work great too.
The dish is super easy but still has a lot of panache. I served it with a salad and some roasted turnips and potatoes to stick with the “easy” theme.
Happy fall!
Pork Chops with Peaches and Pecans
Ingredients
- 1/2 Tablespoon pecan oil or other oil or nonstick spray
- 4 pork chops
- Salt and pepper to taste
- ¼ - 1/2 cup pecans chopped and/or halves
- 1 Tablespoons butter
- 2-3 peaches pitted and sliced
- 1 Tablespoons sugar
- Thyme for garnish optional
Instructions
- Preheat oven to 400 F
- Heat an oven proof grill pan on medium high, then brush with pecan (or other) oil or spray with nonstick spray.
- Season the chops with salt and pepper, then add too hot skillet. When brown on the bottom side, flip chops.
- Add peach slices to pan and move pan to oven. Put nuts in a separate pan to toast and also put into the oven.
- Bake until pork reaches145 F, about 5-10 minutes, depending on thickness.
- Remove pan, add peach slices. Sprinkle them with sugar and dot with butter.
- To plate, place pork chops on plates, stir peaches in pan to mix in sugar and butter. Distribute between the 4 chops. Sprinkle with toasted pecans.
- Garnish with thyme sprigs if desired. Serve immediately.
Nutrition
Beyond the Pie – Pecan Recipes
- Cranberry Pecan Bundt Cake by Hezzi-D’s Books and Cooks
- Cream Cheese Coffee Cake with Pecan Streusel by That Recipe
- Pecan Crusted Pork Chops with Apples by A Day in the Life on the Farm
- Pork Chops with Peaches & Pecans by Art of Natural Living
- Roasted Pear, Parmesan, and Spiced Pecan Salad by Karen’s Kitchen Stories
- Southern Pecan Corn Muffins by Palatable Pastime
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Beautiful dish, Inger – but the pork itself is stunning! From one of your local farmers?
Yes indeed David–local, pastured pork (plus never fed corn or soy). Yum without guilt!
Ohhh those peaches add a nice touch to that perfectly cooked chops, I love the complementing flavours and textures on this dish!
I’m a major peach lover 🙂
Such a great idea to pair peach with pork chops! This looks so wholesome and delicious!!
I was glad I made the switch from apples…
I’m used to seeing pork chops with apples but not peaches! That and pecans sound like a delicious dish!
Thanks!
Much healthier than the meal I shared and just as delicious.
Well I’m glad yours was good Wendy 😉
=
Delicious pork chops and I am loving the idea of peaches and pecans…the combination of flavors and textures sounds divine…thanks for the inspiration Inger.
Have a wonderful week ahead!
Thanks Juliana, you too!
Oooh, I bet the peach with the pecan and pork was a delicious flavor combination. I’m sorry Mother Nature was a grouch and rushed your Fall colors.
Thanks Audrey. At least we’re getting a little break from the cold weather this week!
I love the idea of using peaches. Pork pairs so well with any fruit.
So true Karen!