Pork Chops with a Riesling Peach Sauce

Pork Chops with a Riesling Peach Sauce

Kristy Ainslie 5

"Boneless pork chops are covered with peaches cooked in white wine."

Ingredients 40 m {{adjustedServings}} servings 214 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
  2. Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Brown the pork chops in the hot oil until golden brown on both sides, about 3 minutes per side. Place the pork chops on the prepared baking sheet and bake in the preheated oven until the pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  3. While the pork chops are baking, pour the Riesling wine into the skillet, and bring to a simmer, using a wooden spoon to scrape up all of the browned bits of pork. Simmer until the wine has reduced to half its original volume then add the peaches and sprinkle in the cinnamon, nutmeg, and brown sugar. Reduce the heat to medium, and cook until the peaches are tender but not mushy, about 15 minutes. Spoon the peach sauce over the pork chops to serve.
Tips & Tricks
Stuffed Pork Chops I

Thick pork chops bake with bread stuffing and cream of mushroom soup.

Roast Pork with Blueberry Port Sauce

Tender roasted pork shoulder with a sensational port and blueberry sauce.

Rate recipe

Your rating


Reviews 12

  1. 14 Ratings


I really wanted to like this, but this simply doesn't make what it says it does. First off 3 under ripened peaches to 1 cup of wine that is reduced is going to produce wine soaked peaches. Even doubling the wine and spices didn't create any sort of sauce, it essentially created peaches in juice. The peach/riesling/nutmeg/cinnamon combo was great, however using the word sauce here is entirely misleading. Also, the pork only being seasoned with salt and pepper before going into the oven? This made a bland pork, which in all fairness I expected, but counted on the sauce to redeem the recipe. The flavors are on point, however this recipe is no where near a state of completion.

Kimberly Gomez

I absolutely loved this dish. This recipe is great for a beginner cook or if you are afraid to mingle with seasonings and spice. I definitely played around with the chops and seasoned to my likings and added ginger. As far as the sauce is concerned, I would not mix it with the tidbits from the pork. This causes the sauce to become salty. I would use a fresh pan and go from there. I used a cp of brown sugar instead of tbsp. And then let it caramel into a thick sauce.Peeled the peaches and diced. The leftover sauce can be used in the morning over frozen or fresh waffles. Of course salt and pepper is going to be bland on anything esp. pork chops. Like all recipes sometimes they have to be tweaked. TRY IT! you just might be surprised!!:D


With another reviwer's suggestions, this turned out great! I used whole, canned peaches as they're not in season here yet. Diced and added the peaches near the end of cooking the sauce. In addition to the salt and pepper on the chops I used ginger. This didn't come through much, maybe I will use fresh, grated ginger rubbed onto the pork next time. Also, I think ground cloves and/or allspice would add depth to this dish. As for the wine I just used the white wine I had in the house. Very simple and bursting with flavour! Definitely going to make this again when peaches are in season for an even fresher taste.