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Pork Chops with a Riesling Peach Sauce

Rated as 4.25 out of 5 Stars
65

"Boneless pork chops are covered with peaches cooked in white wine."
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Ingredients

40 m servings 214
Original recipe yields 4 servings (4 pork chops)

Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
  2. Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Brown the pork chops in the hot oil until golden brown on both sides, about 3 minutes per side. Place the pork chops on the prepared baking sheet and bake in the preheated oven until the pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  3. While the pork chops are baking, pour the Riesling wine into the skillet, and bring to a simmer, using a wooden spoon to scrape up all of the browned bits of pork. Simmer until the wine has reduced to half its original volume then add the peaches and sprinkle in the cinnamon, nutmeg, and brown sugar. Reduce the heat to medium, and cook until the peaches are tender but not mushy, about 15 minutes. Spoon the peach sauce over the pork chops to serve.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 214 calories; 7.7 10 14.4 36 28 Full nutrition

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Reviews

Read all reviews 14
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I absolutely loved this dish. This recipe is great for a beginner cook or if you are afraid to mingle with seasonings and spice. I definitely played around with the chops and seasoned to my liki...

Most helpful critical review

I really wanted to like this, but this simply doesn't make what it says it does. First off 3 under ripened peaches to 1 cup of wine that is reduced is going to produce wine soaked peaches. Even ...

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I really wanted to like this, but this simply doesn't make what it says it does. First off 3 under ripened peaches to 1 cup of wine that is reduced is going to produce wine soaked peaches. Even ...

I absolutely loved this dish. This recipe is great for a beginner cook or if you are afraid to mingle with seasonings and spice. I definitely played around with the chops and seasoned to my liki...

With another reviwer's suggestions, this turned out great! I used whole, canned peaches as they're not in season here yet. Diced and added the peaches near the end of cooking the sauce. In addit...

I chose to modify this where I grilled it. This was bursting with flavour! I think it's imperative to use a quality Riesling wine. The only other change I made was to marinate the pork chops, a...

Wow! My family chowed down on this! I made it with a pork tenderloin roast in the crock pot and cooked it on low for almost 8 hours. I just put everything in the crock at the same time and le...

Please try this recipe as written. It's an entree, not a dessert! It's a great recipe for the summer when peaches are ripe. I wanted to serve some of the sauce over rice, and it didn't make a...

A few changes. We used organic bone-in chops. I rubbed pressed garlic on chops and sprinkled with cinnamon, nutmeg, allspice and S&P, as suggested. Tasted perfectly! I did keep the yummy brown b...

I enjoyed this recipe with a couple of changes. I used a pork tenderloin, and added a sliced apple to the peaches then followed this recipe. I also finished the tenderloin on the BBQ weapped i...

I also used wine I had on hand and used sliced, canned peaches. I agree that the "sauce" is not very thick, but the flavor was wonderful. When I make this again, I will tweak it, perhaps thick...