Bone-in pork chops with peaches are roasted on a sheet pan with red onions until the pork is juicy and the peaches turn sweet and slightly caramelized. With just a drizzle of olive oil, salt, and pepper, this simple dinner comes together in about 30 minutes and is perfect when fresh summer peaches are in season. (You can even use frozen peaches)
Why Pork Chops and Peaches Belong on the Same Sheet Pan
Pork chops with peaches might not be the first combination that comes to mind, but once you try it, you’ll wonder why you don’t make it more often. Bone-in pork chops roast on a sheet pan with sweet peaches and red onions until the pork is juicy and the peaches are soft and slightly caramelized. It’s one of those easy dinners that feels a little special but only takes about 10 minutes to prep, making it perfect for a quick summer meal when peaches are at their best.
Natalie wanted to know why we don’t eat pork chops more. I blame it on Mike. When he was in the Navy, many years ago, they had overcooked pork chops a lot, so it’s not his first choice. However, I have convinced him to give them a try and now my pork chop hater loves them.
You can prep these in less than 10 minutes. All you have to do is slice the peaches, leaving the skins on and toss with olive oil, salt and pepper. That’s it! The flavors are great even though you’re just using salt and pepper.
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Featured reader review
“A combination of simplicity and flavor, this recipe is absolutely top drawer. It’s going to be a summer staple from here on.”
Walter
I use bone-in pork chops and try to find peaches that are ready to eat for the sweetest flavor you can find. We prefer a pork chop that’s about one to one and a half inches thick, if they are thicker, you’ll need to cook them a bit longer before putting them under the broiler.
I like to serve pork chops recipes with creamy mac and cheese and slightly sweet cornbread with peaches.
Pro Tip: The meat thermometer is your friend. Pork will continue to cook once removed from the oven. Remove them from the oven at 135º and they will reach 145º in about 5 minutes.
Just a few Ingredients and One Sheet Pan
Get a full list of the ingredients in the recipe card below.
- Bone-in pork chops – you can also use pork chops without the bone, but the bone adds more flavor. Try to keep them about 1 to 1 ½ inches thick or they will need to cook longer than the peaches.
- Peaches – you don’t need to peel the peaches, try to find ones that are ripe, or you can use frozen ones, if it’s not peach season.
How to make pork chops with peaches
Step 1: Slice and Drizzle
Step 2: Add Some Sweet Peaches
While the pork chops are roasting, slice some peaches, you can leave the skins on.
Step 3: Broil
Remove from the oven and drizzle with balsamic vinegar before serving. The meat will continue to cook once it’s removed from the oven.
If you like the sweet and savory combination in this recipe, you might also enjoy my pork chops with apples, another easy way to keep pork chops juicy and full of flavor.
Pork chops sometimes get a bad reputation for being dry or boring, but this recipe proves they don’t have to be. Roasting them with fresh peaches adds just enough sweetness to balance the savory pork, and the sheet pan method keeps dinner simple with almost no cleanup. If peaches are in season, this is one of those easy dinners you’ll want to keep in regular rotation.
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Bone-In Pork Chops with Peaches (Easy Sheet Pan Dinner)
Ingredients
- 4 Bone-in pork chops about 1 inch thick
- 1 large red onion sliced
- 1-2 tablespoon olive oil
- 2-3 peaches sliced into large wedges
- 1-2 teaspoons balsamic vinegar
Equipment
Instructions
- Preheat the oven to 425º.
- Toss onions and pork chops with olive oil and salt and pepper. Place on rimmed baking sheet with onions on one side and pork chops on the other. Roast for 8 minutes.
- While the pork chops are roasting, slice peaches into wedges and drizzle with olive oil and salt and pepper.
- Remove from the oven and place peaches beside but not on top of the the pork chops. The peaches should be at 135º. Turn the oven to broil and broil for 3-5 minutes until the pork chops and peaches start to look charred. If you are using thin pork chops you may need to remove them and put the peaches back in to continue to broil.
- If desired, drizzle with balsamic vinegar before serving.
Barbara’s Tips + Notes
- Try to use 1 inch pork chops, if they are thicker, you will need to increase the baking time. They should almost be done before you add the peaches and place them under the broiler.
- Make sure you cook the pork to 135º with a meat thermometer, they will continue to cook once removed from the oven.
- Thaw pork chops in the fridge overnight, not on the counter.
- Marinate the pork chops overnight or for at least 2 hours in buttermilk for more tender pork chops.
Nutrition
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Nancy Turner says
Delicious and so easy. Love the splash of Balsamic vinegar!
Barbara Curry says
Who would’ve thought that dinner could be so EASY!
Walter Matera says
A combination of simplicity and flavor, this recipe is absolutely top drawer. It’s going to be a summer staple from here on.
Barbara Curry says
Thanks for taking the time to leave a review. I’m glad it was a hit.