Pork Chops with a Riesling Peach Sauce Recipe - Allrecipes.com
Pork Chops with a Riesling Peach Sauce Recipe
  • READY IN 40 mins

Pork Chops with a Riesling Peach Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 pork chops Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2009

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

Most Helpful Critical Review
Mar 02, 2009

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.

May 03, 2010

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.

Jul 12, 2011

I chose to modify this where I grilled it. This was bursting with flavour! I think it's imperative to use a quality Riesling wine. The only other change I made was to marinate the pork chops, and I added 1 Tablespoon of minced garlic.

Aug 22, 2012

Wow! My family chowed down on this! I made it with a pork tenderloin roast in the crock pot and cooked it on low for almost 8 hours. I just put everything in the crock at the same time and let it go. I added ginger and more nutmeg since my family likes those flavors. The pork had a delicious flavor and when I turned the juices into a thin gravy over rice ... it was amazing! I cannot wait to make this again.

Jul 14, 2012

Please try this recipe as written. It's an entree, not a dessert! It's a great recipe for the summer when peaches are ripe. I wanted to serve some of the sauce over rice, and it didn't make all that much, so I would double the amount if I made it again. If you reduce the wine as the directions state, the sauce should be thick enough without adding cornstarch. This dish goes together quickly, and it would be an easy yet elegant dish for guests.

Sep 19, 2011

A few changes. We used organic bone-in chops. I rubbed pressed garlic on chops and sprinkled with cinnamon, nutmeg, allspice and S&P, as suggested. Tasted perfectly! I did keep the yummy brown bits and used the same same pan. I also bumped up the brown sugar to a cup. I didn't measure the spices in the sauce, just went by taste. Boyfriend loved it and said to keep recipe; though it would be good over ice cream too! Liked something different than than my normal apples & chops recipe.

Sep 07, 2011

I enjoyed this recipe with a couple of changes. I used a pork tenderloin, and added a sliced apple to the peaches then followed this recipe. I also finished the tenderloin on the BBQ weapped in foil. (great for summer and not heating up the kitchen).


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  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 10 g
  • 3%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 125 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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