Tangy, sweet peach jam balances the richness of these pan-fried pork chops inspired by California peach farmer David Mas Masumoto. Store the chops, marinade and all, in zip-top freezer bags to transport. The key to a good sear is simple: flip less. Let the crust caramelize before flipping to the other side. Feel free to swap the accompaniment out for your own favorite preserves, or try one of our favorites from best jams, jellies, and preserves.

Featured in: “A Change of Seasons.”

Skillet-Fried Pork Chops with Peach Jam Skillet-Fried Pork Chops with Peach Jam
Tangy, sweet peach jam balances the richness of these pan-fried spiced pork chops.
Yield: serves 8


  • Eight 10-oz. bone-in pork chops, about 1-inch thick
  • 2 tbsp. garlic powder
  • 2 tbsp. ground mustard
  • 1 tbsp. pimentón (smoked paprika)
  • 2 tsp. freshly ground black pepper
  • Kosher salt
  • 13 cup olive oil, divided
  • Peach jam, for serving (optional)


  1. Place the pork chops in a 9-by-13-inch baking dish. In a small bowl, stir together the garlic powder, ground mustard, pimentón, and black pepper. Season to taste with salt, then rub the spice mixture all over the pork chops. Cover with plastic wrap and set aside at room temperature for up to 1 hour or refrigerate overnight.
  2. In a large cast-iron skillet, heat 3 tablespoons of oil over medium high heat. Working in batches and adding more oil as needed, cook the chops, flipping once, until browned and cooked through, about 5 minutes per side. Transfer to a serving platter and serve hot, with peach jam, if desired.