Breaded Pork Chops with Peach Glaze

I love pork. The other white meat. Don’t get me wrong, I love chicken, and beef, and seafood. But sometimes, I just want a pork chop. And usually, I buy Shake and Bake because it’s easy, tasty, and makes the pork tender.

But I didn’t have any. So I had to improvise. I love it when it turns out perfect. Cause sometimes it doesn’t! But this time, the breading was delicious! The peaches and glaze come from my Grandma. She makes the Shake n Bake pork chops with this recipe, so I stole it from her! Thanks Grandma! Very good!

Breaded Pork Chops with Peach Glaze

Ingredients:

For the Breading:

  • 1 cup panko bread crumbs
  • 1 cup plain bread crumbs
  • 2 Tbsp olive oil
  • 2 tsp salt
  • 2 tsp paprika
  • 1 tsp celery salt
  • ½ tsp ground black pepper
  • ½ tsp garlic salt
  • ½ tsp minced onion
  • ½ tsp Italian Seasoning

For the Pork Chops and Glaze:

  • 6 thick cut boneless pork chops
  • 29 oz can peach halves with syrup
  • Shake and Bake for Pork (or above recipe)
  • ½ cup peach syrup (from the can of peaches)
  • ¼ cup brown sugar
  • ¼ cup ketchup
  • 2 Tbsp vinegar

Directions:

  1. In ziploc, combine spices and bread crumbs. Add oil and shake until thoroughly combined. This is enough for 6 pork chops or chicken breasts to be generously coated.
  2. Drain can of peaches, reserving ½ cup for glaze. Put rest of syrup in bowl. Dip pork chops in syrup, then in shake n bake seasoning. Lay in baking dish. Bake in a 375 degree oven for about 30 minutes.
  3. While pork is cooking, heat ½ cup syrup, brown sugar, ketchup and vinegar in small saucepan. When hot, remove from heat and set aside.
  4. After 30 minutes of cooking, top each pork chop with a peach halve. Bake an additional 10-15 minutes, until inside temperature is 160degrees.
  5. Spoon glaze from saucepan over chops when done cooking. Serve and enjoy!

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6 comments on “Breaded Pork Chops with Peach Glaze”

  1. Mmm, those peaches would pair so well with the pork. How delicious.

  2. I love this combo! I can’t wait to try this recipe!!!

  3. Loy

    Pork is one of my favorites, and I love to try different “homemade” Shake and Bake recipes. I am coming over from Hunk of Meat Monday. This recipe is going on my Friday Finds list this week. Thanks for posting.

  4. peach season here in southern illinois will be here soon and this recipe will be given a try for sure

  5. Hi, Just wanted to let you know I am featuring your recipe tomorrow at Lady Behind The Curtain for Feature Friday “Peaches” CONGRATULATIONS! Come on over and grab a Feature Friday Button!

  6. Anonymous

    I make peachy pork chops some what like this except, you use thick chops and dip in reserved peach juice then in itailian bread crumbs then fry in olive oil till nice and brown stick in glass baking pan pour leftover sauce on them and top with peaches, the more peaches the better they are so good with the chops! Then I cover with aluminum foil toss them in the oven for 2 hours at 350 they come out so tender and delicious! They are great with confetti scallop potato! —-mypupshakers

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