Peach Stuffed Pork Chops with Balsamic

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Servings: 4
Difficulty: Easy


  • 4 ea. (6-oz.) thick cut boneless pork chops
  • 2 sm. ripe but firm peach, thinly sliced
  • 1 Tbsp. chopped fresh thyme
  • ½ tsp. Kosher salt
  • ½ tsp. ground black pepper
  • 1 Tbsp. canola oil
  • ⅓ cup balsamic vinegar
  • 2 Tbsp. sugar

Nutrient Analysis

Calories from Fat170
Total Fat19g (29% DV)
Saturated Fat6g (30% DV)
Trans Fat0g
Cholesterol150mg (50% DV)
Sodium350g (15g DV)
Carbohydrates16g (5% DV)
Dietary Fiber1g (4% DV)
Vitamin A4%
Vitamin C8%


  1. Cut a slit in the side of each pork chop to create a pocket. Toss peach slices with chopped thyme; stuff peaches into pork chops. Season outside of pork with salt and pepper.
  2. In a large skillet over medium heat add oil. Cook pork chops 5-6 minutes until golden brown, flip and cook an additional 5-6 minutes until brown and internal temperature reaches 145° Remove from pan and cover to keep warm. Carefully wipe pan clean with a paper towel.
  3. Add vinegar and sugar to the pan; cook 3-5 minutes until slightly thickened. Drizzle balsamic over pork chops. Refrigerate leftovers.

Make it a Meal: Serve with seasoned couscous prepared according to package directions.

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