Peach Salsa Pork Chops Recipe (20-Minute Stovetop!)

These Peachy Salsa Pork Chops are a quick stovetop dinner packed with the perfect mix of sweet, savory, and just a little heat. Made in about 20 minutes, they're an easy weeknight meal that brings bold flavor to tender pork chops without much fuss.

Updated April 2026: I've refreshed this post with new tips, a helpful FAQ section, make-ahead instructions, and all my best tricks for getting these pork chops right every single time. Originally posted on February 5, 2020.

There are some recipes that just become part of your regular rotation without you even planning it, and these Peach Salsa Pork Chops are exactly that for our family. I first started making this dish back when I was looking for something different to do with boneless pork chops on a Tuesday night, and I happened to have a jar of salsa and some peach preserves sitting in my pantry. Out of curiosity and a little bit of necessity, I threw them together, and y'all, the whole family was asking for seconds.

I've been cooking for over 13 years, and one thing I've learned is that the best weeknight dinners don't come from complicated techniques or a long grocery list. This recipe is proof of that. With just five ingredients and one skillet, you get pork chops that are juicy and tender, coated in a sauce that has the perfect balance of sweet and a little spice. I've tested this enough times to know exactly what works and I'm sharing all of it with you here.

If you're in a dinner rut or you've been sleeping on pork chops as a weeknight protein, this is the recipe that's going to change that for you. Let's get started!

Why You'll Love This Peach Salsa Pork Chops Recipe

• Only 5 ingredients - Boneless pork chops, taco seasoning, olive oil, chunky salsa, and peach preserves. That's it. No marinade, no complicated sauce.
• Ready in 20 minutes - This is a true weeknight recipe that goes from pantry to table faster than most delivery orders.
• Pantry-friendly, year-round - Because you're using peach preserves instead of fresh peaches, you can make this in January just as easily as August.
• Sweet, savory, and a little spicy - The peach preserves mellow and sweeten the salsa into a rich, glossy sauce that clings to every bite of pork.

Ingredients You'll Need

• Boneless pork chops - Boneless loin chops work beautifully here because they cook quickly and stay juicy in the pan sauce. Look for chops that are at least ¾ to 1 inch thick, thinner chops can overcook easily. You can also use bone-in pork chops, just add 3-5 extra minutes of simmer time.
• Taco seasoning - One standard packet seasons the meat with just the right amount of cumin, chili powder, and garlic flavor. I use original-flavor taco seasoning, but if you want more heat, go with a spicy variety. You can also use my Mild Taco Seasoning Recipe if you prefer to make your own.
• Olive oil - Used to sear the pork chops before building the sauce. A neutral oil like avocado oil also works well.
• Chunky salsa - The base of the sauce. Use your favorite jarred salsa. Medium heat gives the best balance, but mild or hot works depending on your preference. Chunky-style holds up better in the sauce than a thin, smooth salsa.
• Peach preserves - This is the magic ingredient. The preserves melt into the warm salsa and create a sweet, glossy sauce that balances the spice perfectly. Apricot preserves make a great substitute if that's what you have on hand.

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make Peach Salsa Pork Chops

Step 1: Season the Pork Chops

Pour the taco seasoning into a large zip-lock bag, add the pork chops, seal it, and shake to coat evenly. Make sure every surface of the pork gets seasoned. This is where all the flavor starts. You can do this step up to 24 hours ahead and refrigerate the bag overnight if you want to prep in advance.

Step 2: Sear the Pork Chops

Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork chops in a single layer. Cook for 2-3 minutes per side, you're looking for a golden-brown crust on the outside. Don't move the chops around, let them sit undisturbed so the sear can develop. Remove from the skillet and set aside. They won't be fully cooked yet, that's okay.

Step 3: Build the Sauce

To the same skillet (keep those drippings, that's flavor!), add the chunky salsa and peach preserves. Stir them together over medium heat until the preserves melt into the salsa and everything comes together into a cohesive sauce, about 2-3 minutes. The sauce will darken slightly and become glossy as it heats.

Step 4: Finish the Pork Chops in the Sauce

Add the pork chops back into the skillet and spoon the sauce over them to coat. Cover the skillet, reduce the heat to low, and simmer for 10-15 minutes, until the pork chops are fully cooked through and reach an internal temperature of 145°F. The sauce will continue to thicken as it simmers.

Step 5: Rest and Serve

Remove the skillet from the heat and let the pork chops rest for 3-5 minutes before serving. Resting is important it lets the juices redistribute so every bite stays juicy. Serve over white rice and spoon the extra sauce over the top.

LaKita's Expert Tips

• Use a meat thermometer. Pork chops are fully cooked at an internal temperature of 145°F. Pull them at 140°F and let carry-over heat bring them the rest of the way during the rest period.
• Don't skip the sear. The 2-3 minutes of high-heat searing creates a crust that adds flavor and helps the pork hold up during the simmering step. Skipping it leads to pale, bland pork.
• Keep the heat on low for the simmer. Medium or high heat during the covered simmer will cause the sauce to reduce too fast and can make the pork tough. Low and slow is the move here.
• Use thick-cut chops. Pork chops that are ¾ to 1 inch thick have enough time in the sauce to get tender without drying out. Thin-cut chops (under ½ inch) will overcook, reduce the simmer time to 5-7 minutes if that's all you have.
• Taste the sauce before serving. Different salsas have different salt levels. Taste and adjust, sometimes a small pinch of salt or squeeze of lime juice right at the end brightens everything up.
• Don't crowd the pan. Cook the pork in a single layer with a little space between each chop. If your skillet is too small, sear in two batches. Crowding steams instead of sears.
• Leftovers get better overnight. The sauce deepens in flavor as it sits, making day-two leftovers especially good for lunch the next day.

Variations & Substitutions

• Make it in the slow cooker. Season and sear the pork chops as directed, then transfer to the slow cooker. Add the salsa and peach preserves, cover, and cook on low for 6-7 hours or high for 3-4 hours. Great for busy days when you need dinner ready when you get home.
• Swap the protein. This sauce works just as beautifully on boneless, skinless chicken thighs or chicken breasts. Cook times will vary, use a thermometer and cook chicken to an internal temperature of 165°F.
• Use apricot preserves. If you don't have peach preserves, apricot preserves are the best substitute and give a similar sweet-tangy result.
• Kick up the heat. Add diced jalapeño to the sauce, or use hot salsa instead of medium salsa. A pinch of cayenne in the taco seasoning also adds a nice heat boost.
• Make it with fresh peaches. In summer, swap the preserves for ½ cup of diced fresh peaches and a tablespoon of honey to add sweetness. The sauce will be lighter and more textured.
• Go bone-in. Bone-in pork chops work great. Add 3-5 minutes to the covered simmer time and check the internal temp.

Make-Ahead & Storage

Make-Ahead

The pork chops can be seasoned and stored in the zip-lock bag in the refrigerator for up to 24 hours before cooking. This actually makes them even more flavorful since the taco seasoning has more time to penetrate the meat. The sauce components (salsa and preserves) don't need any prep ahead, so this is the only make-ahead step needed.

Storage & Reheating

Storage: Let the pork chops cool completely before storing. Refrigerate leftovers in an airtight container for up to 3-4 days. For longer storage, freeze the cooked pork chops and sauce together in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: The best way to reheat these pork chops is in a covered skillet on the stovetop over low heat with a splash of water or broth to loosen the sauce, about 5-8 minutes. You can also microwave individual portions in 60-second intervals, covered with a damp paper towel, until warmed through. Avoid reheating at high heat, it will dry out the pork.

What to Serve with Peach Salsa Pork Chops

• White or brown rice - The sauce on these pork chops is so good that you want something to soak it up. Rice is the classic pairing and my first choice every time.
• Oven-roasted broccoli - Try it with Oven Roasted Broccoli for a simple, healthy side that takes about the same amount of time as the pork.
• Creamy mashed potatoes - Serve the pork chops and sauce right over a pile of Creamy Mashed Potatoes for the ultimate comfort food combination.
• Garlic green beans - Garlic Green Beans are quick, flavorful, and the bright color looks beautiful on the plate next to the peachy sauce.
• Sweet and sour cabbage - For a Southern-inspired side that complements the sweet-spicy sauce, try a scoop of Sweet and Sour Cabbage.

Frequently Asked Questions

Did You Make This Recipe?

If you give these Peach Salsa Pork Chops a try, I'd love to know what you think! Leave a comment and a star rating below. It means the world to me and helps other home cooks find the recipe. Share a photo on Instagram and tag @SimplyLaKita so I can see your creation, or save it on Pinterest for the next time a weeknight dinner inspiration strikes. Got questions? Drop them in the comments, I'm always happy to help!