Healthy Baked Pork Chops With Drunk Peaches

READY IN: 45mins
Recipe by yogiclarebear

The inspiration came from a food blog. ( You can use all whiskey in place of the lemon juice here too, but we preferred a lighter whiskey taste. Serves beautifully alongside a green vegetable and rice or couscous. These peaches would be wonderful over grilled chops as well.

Top Review by thebeebourque71

Delicious recipe! The mister and I enjoyed this dish with sugar snap peas and whole wheat honey rolls. I made some tweaks to suit our palate. For the peach sauce, I used butter and real brown sugar. (Maybe I am behind the times, but I thought margarine has trans fats which are horrible for heart health?) Instead of pork chops, which can be tough to chew, I sliced a pork loin and tenderized the pieces by pounding them with a meat mallet. I prefer more of a bourbon flavor, so I used less lemon and more Bulleit. In the fall, I will use the same base sauce recipe, but will use Gala or Cortland apples in place of the peaches. This was a wonderful summer evening dinner! Thanks for posting.

Ingredients Nutrition


  1. Preheat oven to 400* F.
  2. On the stovetop, heat a small pot over medium heat. Add butter and shallot and cook for 2 minutes, until shallot begins to soften. Add peaches, whiskey, lemon juice, thyme, and brown sugar substitute and mix well.
  3. Bring to a boil, reduce heat, and simmer for about 5-7 minutes, until it starts to thicken. Salt and pepper to taste.
  4. Place pork chops in a baking dish, salt and pepper to taste. Top with peach sauce.
  5. Cover casserole dish, and bake for 25-30 minutes, until chops are cooked through and peach sauce is bubbly.
  6. NOTE: Depending on how juicy your peaches are, you may want to thicken the sauce with some cornstarch after baking the chops.

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