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July 15, 2026
Nothing pairs quite as beautifully with the rich, savoury depth of pork chops as the sweet-tart punch of peaches.
Use Mrs. Ball’s Peach Chutney for the ultimate delicious shortcut to a complex, caramelized glaze.
PRO Tip: If you want to double down on the peach profile, add Uncle Hemmy’s "Peachin' Ain't Easy" Peach BBQ Rub. Use it as your dry rub in Step 1 before glazing with the chutney in Step 4 for an incredibly deep, smoky-sweet flavour!
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 servings
- 4 bone-in, thick-cut pork chops (about 1-inch thick)
- 1 tbsp olive oil*
- ½ cup Mrs. Ball’s Peach Chutney*
- 2 tbsp chicken stock or water (to thin the glaze)
- 1 tbsp Dijon mustard (adds a perfect acidic balance)
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary or thyme, finely chopped
- Salt and freshly cracked black pepper, to taste*
*Available from Well Seasoned
1. Prep & Season (10 min before cooking)
Pat the pork chops dry with a paper towel. Season both sides generously with salt, black pepper, and your fresh herbs (rosemary or thyme). Allow them to sit at room temperature for 10 minutes to ensure even cooking.
2. Whisk the Glaze (Can make ahead)
In a small bowl, whisk together the Mrs. Ball’s Peach Chutney, Dijon mustard, minced garlic, and the chicken stock (or water) until smooth.
3. Sear the Chops (8-10 min)
Heat the olive oil in a heavy-duty skillet (cast iron works beautifully here) over medium-high heat. Add the pork chops and sear for 4 to 5 minutes on the first side until a rich, golden-brown crust forms. Flip and sear the other side for another 3 to 4 minutes.
4. Glaze & Caramelize (Last 2-3 minutes)
Reduce the skillet heat to medium-low. Pour the peach chutney mixture directly over and around the pork chops. Use a spoon to continuously baste the chops with the glaze as it bubbles, reduces, and clings to the meat (about 2 to 3 minutes).
5. Rest & Serve (5 min rest)
Remove the chops from the heat when they reach an internal temperature of 140°F to 145°F. Transfer to a platter, spoon the remaining sticky pan glaze over top, and let them rest for 5 minutes before slicing.
