Rosemary And Thyme Peach Pork Chop Bake

You know we’re always on the hunt for a delicious dinner that’s both filling and healthy for our families, without needing a ton of effort at the end of a long day. It’s not that we don’t enjoy making more elaborate meals—we definitely do!—but they require a little more planning and energy. Thankfully, this Rosemary and Thyme Peach Pork Chop Bake isn’t one of those complex dinners. It’s easy to put together, takes under 45 minutes to make, and is both visually appealing and incredibly tasty!

Imagine this: a delightful dinner where you simply layer ingredients, pour a delicious sauce over them, and let it bake. Onions serve as the base, sweetening as they absorb the flavors from the peaches and pork chops above. The sauce, a blend of peach juice, bourbon, and brown sugar, is drizzled over everything, thickening and caramelizing as it cooks. This dish is truly no joke when it comes to flavor!

We use fresh thyme and rosemary in this recipe to add an herbaceous freshness that perfectly complements the spicy sweetness of the sauce. We can’t get enough! Plus, with the prep taking less than 10 minutes, you can relax with a glass of wine while it bakes. Pair it with a vegetable side, maybe some potatoes or cornbread—regardless, these pork chops will steal the show.

Why You’ll Love This Recipe

• Quick and easy to prepare, perfect for busy weeknights.
• Rich, caramelized flavors that impress the whole family.
• Uses simple ingredients that you might already have at home.

Kitchen Equipment You’ll Need

• 9×13-inch baking dish
• Whisk
• Medium mixing bowl
• Oven

Ingredients

• 4 boneless pork chops, about 1 1/2 pounds
• 1 (15 oz.) can peaches, juices reserved (or 2 fresh peaches, sliced)
• 1/2 cup yellow onion, sliced
• 2 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
• 2 tablespoons bourbon, optional
• 1/4 cup reserved peach juice
• 1 tablespoon fresh rosemary leaves, minced, plus more for garnish, optional
• 2-3 sprigs thyme, stems removed, plus more for garnish, optional
• Kosher salt and freshly ground pepper, to taste

Step-by-Step Instructions

1. Preheat your oven to 350º F. Season pork chops generously with salt, pepper, rosemary, and thyme.
2. In a medium bowl, whisk together melted butter, brown sugar, bourbon (if using), and peach juice.
3. Spread onion slices on the bottom of a 9×13-inch baking dish. Arrange peach slices on top of the onion. Place pork chops on top of the peaches.
4. Pour the peach juice mixture over the pork chops and peaches, ensuring even coverage.
5. Bake for 35 minutes, then broil for an additional 3-5 minutes until the internal temperature of the pork reaches 145º F and the pork and peaches have browned and caramelized slightly.
6. Remove from oven and garnish with fresh thyme or rosemary. Enjoy your meal!

Tips for Success

• Make sure to season the pork chops well to enhance the flavor.
• If you don’t have fresh herbs, dried rosemary and thyme can be used, although fresh is recommended for the best flavor.
• Check the internal temperature of the pork to ensure it is cooked properly.

Additional Tips or Variations

• Try adding a splash of apple cider vinegar to the sauce for a tangy twist.
• For a spicier kick, sprinkle some red pepper flakes into the sauce mixture.
• Substitute peaches with nectarines if desired.

Nutritional Highlights (Per Serving)

• Calories: Approximately 350
• Protein: 25g
• Carbohydrates: 30g
• Fat: 15g

Frequently Asked Questions (FAQ)

Can I use bone-in pork chops?

Yes, bone-in pork chops can be used, but you may need to adjust the cooking time slightly since they may take a bit longer to cook through.

Is there a non-alcoholic substitute for bourbon?

Absolutely! You can use apple juice or additional peach juice as a substitute for bourbon.

Conclusion

This Rosemary and Thyme Peach Pork Chop Bake is a delightful balance of sweet and savory, offering a satisfying meal that’s both easy and impressive. I invite you to try this recipe and experience its deliciousness for yourself. Don’t forget to share your thoughts and any variations you try in the comments below. Happy cooking!