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Peach-glazed pork chop served with warm peach halves and a glossy sweet-tangy sauce on a vintage plate.

Peach Glazed Pork Chops

Peach syrup goes into both the pork's coating and the glossy finishing glaze. The warm peach halves nestle close to the chops, picking up their savory flavor as they bake.

By Betty Lou Gardner1 hrUpdated 2026-08-25

This Peach Glazed Pork Chops recipe combines juicy baked pork, warm peaches, and a sweet-tangy glaze that cooks down into a glossy finish! The balance of peach syrup, brown sugar, ketchup, and vinegar gives the dish a classic supper-table flavor that feels both comforting and a little unexpected, especially served alongside potatoes or rice.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I use the peach syrup from the can, not water. I let the glaze coat the spoon but keep it loose enough to pour. I tuck the peach halves close to the chops so they pick up more flavor that way.

How to Make Peach Glazed Pork Chops

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Pork chops being moistened with reserved peach syrup and coated with seasoned breading beside canned peach halves.
01

Prepare the Pork Chops

Drain the peaches and reserve the syrup. Moisten the chops with peach syrup and coat them thoroughly in the seasoned breading.

Six coated pork chops baking in a brown ceramic baking dish until golden.
02

Bake Until Golden

Bake the coated pork chops at high heat until the coating begins to brown.

Golden pork chops baking with peach halves tucked around them in a ceramic baking dish.
03

Warm the Peaches

Tuck the peach halves close to the chops and continue baking until the peaches are hot and the pork reaches 145°F.

Peach syrup, brown sugar, ketchup, and apple cider vinegar simmering into a glossy glaze in a saucepan.
04

Cook the Peach Glaze

Simmer peach syrup, brown sugar, ketchup, and vinegar until glossy, lightly thickened, and still pourable.

05

Rest and Serve

Rest the pork chops for 3 minutes, then spoon the warm glaze generously over the pork and peaches.

Peach-glazed pork chop served with warm peach halves and a glossy sweet-tangy sauce on a vintage plate.

Peach Glazed Pork Chops

Peach syrup goes into both the pork's coating and the glossy finishing glaze. The warm peach halves nestle close to the chops, picking up their savory flavor as they bake.

By Betty Lou Gardner

Prep22 minCook30 minTotal1 hrDifficultyEasy
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Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Pork Chops

Peach Glaze

Instructions

Nutrition (Approximate Per Serving)

Yield

6 servings — Serving size: 1 pork chop with peaches

Calories
360
Carbohydrates
47.5 g
Protein
20.5 g
Fat
12 g
Saturated Fat
4 g
Cholesterol
50 mg
Sodium
260 mg
Fiber
2.5 g
Total Sugars
37.5 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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