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Savory Reverse Sear Bone-In Pork Chops with Easy Peach BBQ Glaze

reverse sear bone-in pork chops - featured image
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Juicy, tender bone-in pork chops cooked using the reverse sear method and finished with a tangy, sweet peach BBQ glaze that balances savory flavors perfectly.

Ingredients

Scale
  • 2 bone-in pork chops (1-inch thick, about 12–16 oz / 340-450g each)
  • Salt and pepper, to taste
  • 2 tbsp olive oil (extra virgin preferred)
  • 2 medium fresh peaches, peeled and diced (or frozen diced peaches)
  • ½ cup (120 ml) BBQ sauce (smoky variety recommended)
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey (or maple syrup/agave as substitute)
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 1 tbsp butter

Instructions

  1. Preheat your oven to 275°F (135°C). Pat the pork chops dry with paper towels, then season generously with salt and pepper on both sides. Let them rest at room temperature for 15 minutes.
  2. Place the chops on a wire rack set over a baking sheet. Insert a meat thermometer probe if available.
  3. Slow roast the chops in the oven until they reach an internal temperature of 125°F (52°C), about 30-40 minutes depending on thickness.
  4. While the chops roast, make the peach BBQ glaze: In a small saucepan over medium heat, combine diced peaches, BBQ sauce, apple cider vinegar, honey, garlic powder, and smoked paprika. Stir occasionally and simmer for about 10 minutes until slightly thickened and fragrant. Stir in butter for a silky texture and keep warm.
  5. Once the chops reach 125°F, remove them from the oven. Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
  6. Sear the chops for 1-2 minutes per side until a deep golden crust forms.
  7. Brush the chops generously with the peach BBQ glaze, coating both sides. Let them rest for 5 minutes to allow juices to redistribute and glaze to set.
  8. Serve immediately, spooning extra glaze on top or on the side.

Notes

If you don’t have a wire rack, place chops on a foil-lined baking sheet and flip halfway through roasting. Use an instant-read thermometer to avoid under or overcooking. Rest chops 5 minutes before serving to keep juices locked in. The peach BBQ glaze can be made ahead and reheated gently. For dairy-free, omit butter or substitute with coconut oil. Variations include adding chipotle powder for spice or swapping peaches with nectarines or apricots.

Nutrition

Keywords: pork chops, reverse sear, peach BBQ glaze, bone-in pork chops, summer dinner, easy pork recipe, BBQ sauce, skillet sear

Find it online: https://lucydishes.com/savory-reverse-sear-bone-in-pork-chops-with-easy-peach-bbq-glaze-recipe/