Pork Chops with Peaches and Pears Sauce

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Pork chops with peaches and pears sauce.
As the days are starting to get shorter, the feeling of the fall season is up us. Well at least in some part of the country that is, we are still having triple digit temperatures.

Last night dinner was an impromptu preparation with a touch of fall.  We got home late from our after school activities and the only meat I had in hand was bone in pork chops that I just purchased from Pete at Personal Gourmet Foods. We have this great recipe in France with pork chops and sauté apples that I wanted to prepare, however with no apples on hand I chose to use the few peaches left and pears. The combination paired well and received thumbs up from my nine years old.

A green salad was just the perfect side dish.

Giangi's Kitchen Signature


Nutrition Facts
Pork Chops with Peaches and Pears Sauce
Amount Per Serving
Calories 309 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 43mg 14%
Sodium 24mg 1%
Potassium 701mg 20%
Total Carbohydrates 50g 17%
Dietary Fiber 8g 32%
Sugars 37g
Protein 11g 22%
Vitamin A 16.4%
Vitamin C 28.8%
Calcium 3.2%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Pork Chops with Peaches and Pears Sauce

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 3 peeled and cut into small pieces pears
  • 4 - 5 peeled and cut inot small pieces peaches
  • 1/4 cup dried cranberries
  • 1 juices key lime
  • 1/4 cup chopped red onion
  • 1 tablespoon brown sugar
  • 2 tablespoons unsalted butter
  • 4 6 ounces bone in pork chops


  1. In a medium size skillet over medium heat warm the olive oil and sauté the chopped red onion. When the onion is translucent add the peaches, pears and cranberries. Cook for about 5 minutes.

  2. Add the butter, brown sugar and juice of key lime. Cook over medium low heat and add season with salt and pepper to taste.

  3. Pat dry the pork chops and season with salt and pepper. In a large skillet add a shadow of oil and cook the chops until nicely browned on each side and are a bit springy to the touch, around 8 to 10 minutes.

  4. Serve hot with the sauce over it or on the side


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