Rum Glazed Peach Pork Chops

I said to Matt today, “Pick a meat, and I’ll make something.” He choose pork. IMG_2024

Below you will find my recipe for a sweeter pork chop, topped with fruit of the summer! Note: I do want to try these again making more of a brown sugar syrup to coat the chops with rather than just the sugar. I also wish my peaches were more ripe, but I was at the mercy of Giant Eagle.


1 lb or close to of pork loin chops

1/4 c brown sugar

1 large peach, sliced

1/2 tbsp. extra virgin olive oil

1 shot of spiced rum


Preheat oven to 400 F.

Rub both sides of the chops with brown sugar. I found it easiest to work over the bowl that the sugar was in. It’s okay not to use all of it.

In a skillet heat the oil for a few minutes on the stove and then spread around to coat the pan.

Cook chops until brown on underside and then flip and brown the other side, about two minutes for both sides.IMG_2021

Spray a baking pan for the oven and transfer chops from the skillet in arranging a layer of peach slices on top.

Sprinkle any remaining brown sugar on the chops along with the remaining liquid from the pan.

Pour a little spiced rum over the chops.

Bake for eights minutes, or until the internal temperature of the chops is 145 F.


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