Pork chops dressed up with a fresh and simple blackberry peach sauce!
This easy meal is filled with a fresh, sweet, and savory taste!
These pork chops are perfect for any occasion and so delicious you’ll want them all summer long. Thanks to the fresh tastes from the blackberries and peaches you have a light and fresh meal perfect for any number of side dishes. The chops are savorily seasoned but get topped with succulent peaches and tart blackberries. The sauce is also hit with a splash of balsamic vinegar to balance out the sweetness of the fruit.
Sweet and Savory Pork
I love how pork is such a blank flavor because it really allows you to build up and off from it and turn it into something unique and wonderful. These juicy and savory pork chops are enhanced with sweet flavors from the peach blackberry sauce. With summer approaching and the availability of fresh fruits expanding, it’s much easier and more convenient to gather everything needed for this fruit sauce and pork chop meal.
- Pork chops
- Herbes de Provence
- Olive oil
- Balsamic vinegar
- Brown sugar
How to Make Pork Chops with Blackberry Peach Sauce
- Season the pork chops with the Herbes, salt, and pepper to taste.
- Heat your oil in a large skillet over medium heat.
- Place your chops into the pan and brown on both sides for about 5-6 minutes each. This will depend on the size of your chops.
- Once browned, remove from pan and set aside (keep warm). I recommend placing them on a plate and covering in foil.
- In the same skillet, add your blackberries and peaches.
- Stir in the vinegar, sugar, and honey.
- Cook while stirring often until the sauce has thickened and the peaches are soft. This should take about 6-7 minutes.
- Serve over the pork chops.
Can I use frozen blackberry and peaches?
Yes, you can! Go right on ahead and use frozen fruits if desired or if the fresh fruits are no longer in season. The only major difference is that it may take longer to cook as the sauce will take longer to thicken thanks to the added water content and temperature of the fruit.
What if my sauce doesn’t thicken?
If after a while you notice that your sauce isn’t thickening, remove some liquid from the pot and stir it together with about 1 tablespoon of cornstarch until well dissolved. Then stir that slurry into the pan with a whisk to fully combine. This should thicken the sauce up fairly quickly.
What temperature are pork chops finished cooking at?
You will know that your pork chops have reached a safe temperature to eat when the internal temp reaches 145 degrees F on an instant-read thermometer. It’s okay if they are still slightly pink when served but they should not look raw.
For more delicious pork recipes check out these tasty suggestions
- Basil Peach Pork Burger Recipe
- Mediterranean Stuffed Pork Chop Recipe
- Smoky Grilled Pork Tenderloin with Pineapple Mango Salsa
- Coffee Rubbed Pork Tenderloin Roast Recipe
- Pork Kabobs with Balsamic BBQ Sauce
- Crockpot Beef Brisket in Balsamic Blackberry Sauce
- 4 pork chops
- 3/4 teaspoon Herbes de Provence
- salt, pepper
- 1 tablespoon olive oil
- 1 cup blackberries
- 1 cup peaches, diced
- 2 tablespoon balsamic vinegar
- 1/4 cup brown sugar
- 1 tablespoon honey
For the pork chops
- Season chops with Herbes and salt and pepper to taste.
- Heat oil in a large skillet.
- Brown chops on medium heat for 5-6 minutes per side depending on the thickness of your chops.
- Once browned, remove from pan and keep warm.
For the sauce
- In the same skillet, add blackberries and peaches.
- Stir in vinegar, sugar, and honey.
- Cook stirring often until sauce thickens and peaches are soft, about 6-7 minutes.
- Serve over pork chops.
Amount Per Serving Calories 457Total Fat 21gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 132mgSodium 238mgCarbohydrates 24gFiber 3gSugar 22gProtein 41g