Crispy Pork Chops with Peach Pan Chutney

Pork is so easy to pair with something sweet, like pineapple, prunes, or in this case, peaches. It is the perfect protein to carry a sweet sauce.

These boneless breaded pork chops are always a go-to in my house. They are thin, lean, and so easy to prepare and serve with pretty much anything!

I like breading the pork chops in panko breading as it gets crunchy and golden delicious. These breadcrumbs are lighter in texture than regular breadcrumbs, so they feel crispy and airy.

The perfect sauce for these pork chops is this pan chutney made in the same pan as the one used to sear the pork chops. Hello easy cleaning! The chutney is simple. Thyme, canned peaches, a bit of onion and yellow bell peppers all cooked in some vinegar and sugar with some of the juice from the canned peaches. You can definitely use fresh peaches but I found the skin to separate from the actual fruit and that wasn’t as appealing as the smooth texture from the canned peaches.

This meal comes together in minutes. It is super easy, tasty and is perfect to serve with anything from a salad to mashed potatoes.

How I made these Breaded Pork Chops with Peach Pan Chutney:

For the Pork Chops: 

Trim the excess fat around the edges and discard. 

Set up a breading station.

Whisk an egg in a bowl. Place the breadcrumbs on a plate. Set a clean plate at the end of the breading station. Season both the egg and the breadcrumbs with salt and pepper. 

Tip! I like to use 1 fork for the whole breading process. A lot of people do a hand for the dry part and a hand for the wet part of breading. A fork can do both without all the mess! 

Coat the pork chops with the egg. Make sure to get both sides. 

Allow the excess egg to drip off of the pork and transfer it to the breadcrumbs. Pat the pork into the breadcrumbs so they can adhere evenly. Make sure the entire surface of the pork is covered in the breadcrumbs. 

Tip! I like to use the back of my fork to pat the pork down into the breadcrumbs. 

Once the pork is evenly coated in the breadcrumbs, transfer to the clean plate and set aside while the rest of the chops are getting breaded. 

Preheat an oven to 375°.

Once all the chops are breaded, set a large frying pan on high. 

Drizzle olive oil, enough to coat the bottom of the pan. Once the oil has heated, cook each pork chop for 2.5 minutes, until golden. 

Tip! You might need to add extra oil as you cook them, they tend to absorb it quickly.

Once the pork chops have been pan fried on both sides, place them on a baking sheet and bake for 5-7 minutes at 375 degrees. 

Once the pork is in the oven, prepare the pan chutney. 

For the peach chutney: 

Wipe any burnt breadcrumbs out of the pan used to fry the pork chops.  I use a paper towel.

Tip! Take the pan off of the heat completely until it has cooled a bit after being used to fry the pork. 

Lower the heat to medium low.  

Add a drizzle of extra virgin olive oil, around 2 tablespoons. 

Add the yellow bell pepper and onions. Season them with salt and pepper. Let them cook for 2-3 minutes.

Add the thyme sprigs. Cook for 2 more minutes or so.

Once the onions have become translucent, add the peaches. 

Add the red wine vinegar, sugar, and the juice of the canned peaches. 

Cook the chutney for 2-3 minutes. Then remove from the heat. 

At this point, the pork will be ready to come out of the oven. 

Plate the pork chops on a flat plate. Pour the chutney on top of the crispy pork. Enjoy!