Jan 01

Plum Peachy Seared Pork Chops


 Submitted By: Lillian Russo

Summertime is the best time to experiment with fruit recipes! I’m finding lots of fresh peaches and plums in every food store and farm stand! Lately I’ve been craving fruit with pork, so I figured now is the time to get creative!

This next recipe was one that I decided to play around with while I was searching for new  ways to prepare bone-in pork chops! I looked everywhere but couldn’t find exactly what I wanted in a fruity pork recipe. I’m happy to say that my experiment worked out to be just what I wanted…the pan seared pork chops and the combination of the earthy sautéed garlic and green onions, tart plums, sweet peaches and acidic balsamic vinegar, all made for a very dark rich sauce that was perfectly delicious! I just wanted to drink it!

The title of my recipe came from my VERY helpful followers on Facebook! Thank you to everyone for your ideas!


Plum Peachy Seared Pork Chops


  • 4 bone-in pork chops
  • 2 Tbls. extra virgin olive oil
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 ripe peach, pitted and chopped
  • 1 plum, pitted and chopped
  • 3 large cloves garlic, minced
  • 4 green onions, sliced thin (save some for garnish)
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry white wine (not cooking wine)



  1. Preheat oven to 400 degrees.
  2. Heat oil in a very large oven safe skillet on med/hi heat.
  3. Mix together the salt and pepper and lightly sprinkle over the pork chops.
  4. Sear the pork chops in the skillet for about 3-5 minutes per side. Make sure to get a nice dark brown color on both sides of the pork chops.
  5. Then remove to a plate.
  6. Reduce heat to medium and add the chopped peaches and plums along with the garlic. Stir and sauté for about 1 minute then add the green onions, balsamic vinegar and white wine.
  7. Stir and cook for about 2-3 more minutes.
  8. Then add back the seared pork chops and any drippings to the sautéed fruit.
  9. Place in the oven on the center rack, uncovered for about 15 minutes or until pork is cooked through. Serve warm with the fruit and pan sauce spooned on top.
  10. Garnish with extra chopped green onions
Discover more about Lillian Russo from her Skinny Sweets Daily profile page


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