30-Minute Herb Rubbed Pork Chops
Tender boneless pork chops get a fragrant herb rub of garlic, rosemary, and thyme before broiling or grilling to perfection. The accompanying peach sauce combines sweet brown sugar with tangy cider vinegar and warm cinnamon for a balanced glaze that complements the savory herbs beautifully. This dish works wonderfully for weeknight dinners or casual entertaining, offering restaurant-quality flavors with simple pantry ingredients. The contrast between the aromatic herb crust and the fruity sauce creates a memorable meal that feels both comforting and sophisticated.
Ingredients
- 1 tsp garlic powder
- 1 tsp rosemary leaves, crushed
- 1 tsp thyme leaves
- ½ tsp sea salt
- ¼ tsp ground red pepper
- 4 boneless pork chops, 1 1/4 poundschicken breasts1:1gluten-freedairy-free
adjust cooking time to 165°F internal temp
- 2 tbsp brown sugar
- 2 tsp cider vinegar
- 1 tsp sherry wineapple juice1:1alcohol-free
slightly sweeter flavor
- ½ tsp cornstarch
- ¼ tsp ground cinnamon
- 1 can (16 ounces) sliced peaches, packed in juice, drained
Instructions
- 1
Mix garlic powder, rosemary, thyme, sea salt and ground red pepper in small bowl
- 2
Rub herb mixture on both sides of pork chops
- 3
Broil or grill over medium heat 3 to 4 minutes per side or until pork reaches desired doneness
- 4
Cover with foil to keep warm
- 5
Mix brown sugar, vinegar, sherry, cornstarch and cinnamon in small saucepan
- 6
Bring to boil on low heat and simmer 5 minutes
- 7
Add peaches and simmer 3 minutes longer
- 8
Spoon warm peach sauce over pork chops to serve
Tips
Let pork chops rest at room temperature for 15 minutes before cooking for more even cooking and better flavor absorption from the herb rub.
Use a meat thermometer to check doneness - pork chops are safe and juicy at 145°F internal temperature followed by a 3-minute rest.
Fresh peaches can substitute for canned when in season - use 2 cups sliced and add 2 tablespoons peach juice or water to the sauce.
Good to Know
Refrigerate cooked pork chops up to 3 days. Store sauce separately up to 5 days.
Herb rub can be applied to chops up to 4 hours ahead. Sauce can be made 2 days ahead and reheated.
Serve immediately while pork is hot and sauce is warm for best texture and flavor.
Common Mistakes
Use a meat thermometer to avoid overcooking pork chops which become dry and tough.
Don't skip the foil rest after cooking to ensure juices redistribute evenly throughout the meat.
Substitutions
Dairy-Free Swaps
General Alternatives
add 2 tbsp liquid
FAQ
Can I use bone-in pork chops instead?
Yes, bone-in chops work well but increase cooking time to 5-6 minutes per side and check internal temperature reaches 145°F at the thickest part.
What if I don't have sherry wine?
Apple juice, white wine, or additional cider vinegar work as substitutes. Each will slightly change the flavor profile but maintain the sauce's balance.
How long will leftovers keep?
Properly stored in the refrigerator, cooked pork chops and sauce will keep for 3-4 days. Reheat gently to avoid drying out the meat.