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Peachy Pepper Skillet Pork Chops

Presented by:
Lucky Leaf
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The secret to these delicious pork chops is the special sauce made with peach pie filling.

Recipe Prep Time
Prep Time
10 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
30 min
Recipe Servings


1 teaspoon seasoned salt

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

4 1-inch bone-in pork chops (about 2 1/2 lbs.), thick cut

2 Tablespoons olive oil

1 Tablespoon peanut oil

1 red sweet pepper, cut into thin strips

1/2 cup celery, bias-sliced

6 green onions, thinly sliced

1 Tablespoon fresh ginger, grated

2 Tablespoons balsamic vinegar

1/2 teaspoon soy sauce

3 cups cooked rice, hot

1 21-ounce can LUCKY LEAF® Premium Peach Pie Filling


Combine seasoned salt, garlic powder, and pepper; sprinkle over both sides of pork chops.

In a very large skillet, heat 1 Tablespoon of the olive oil and peanut oil over medium-high heat until very hot. Add pork chops; reduce heat to medium. Cook 10-12 minutes or until no longer pink (160 degrees), turning once.

Meanwhile, in a large skillet, heat remaining 1 Tablespoon olive oil. Add red pepper, celery, green onions, and ginger. Cook and stir 6-8 minutes or until tender. Stir in peach pie filling, balsamic vinegar and soy sauce; heat through.

Spoon rice onto serving platter or plates.

Top with pork chops and spoon sauce over all.


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