Pork chops with peaches are so EASY you’ll be making them every night. Sweetened with roasted peaches for a fabulous flavor, you can throw this sheet pan meal together in less than 10 minutes and have the perfect summer dinner ready in 30 minutes.
Sometimes I forget how quick and easy pork chops can be, but you have to admit, they sound kind of boring and we’ve all had dried out overcooked pork chops. Baked pork chops with peaches are so easy, simple and delicious that I don’t know why they haven’t been in my dinner rotation along with smothered pork chops with a mushroom gravy. Both are so tender and easy to make.
The juices from the sweet roasted peaches combine with the pork chops while they roast together in the oven. Did I mention that these are cooked on a sheet pan in the oven, so you only have 1 pan to clean up afterwards.
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, he has decided he now loves them whether they are baked with peaches or pork chops baked with potatoes.
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.
If you want to have dinner on the table the minute you walk in the door, then use the slow cooker for pork chops in a creamy mushroom gravy.
I use bone-in pork chops and try to find peaches that are ready to eat for the sweetest flavor you can find. (Check out my tips on how to choose ripe peaches) We prefer a pork chop that’s about one inch thick, if they are thicker, you’ll need to cook them a bit longer before putting them under the broiler. A meat thermometer should read 145º.
How to defrost pork chops
The best way to defrost pork chops is in the refrigerator, it should take about 12-14 hours, so just put them in the fridge the night before. If you’re in a hurry, place them in a resealable bag and place the bag in a large bowl of cool water. Replace the water every 30 minutes until they’re thawed. This will take a couple of hours.
You should not thaw pork chops on the counter. The external temperature will get too warm before the inside has thawed.
Why should you make this sheet pan dinner
- You only have 1 pan to clean
- You can prep them in less than 10 minutes
- It’s a healthy dinner
- Pork chops are inexpensive
- They are tender and juicy
- Peaches with pork are delicious
What you’ll need
- Bone-in pork chops – you can also use pork chops without the bone, but the bone adds more flavor. Try to keep them about an inch deep or they will need to cook longer than the peaches.
- Red onion – you could also use a sweet vidalia onion if they’re available.
- Peaches – you don’t need to peel the peaches, try to find ones that are ripe.
- Balsamic vinegar– this is optional but it’s a great flavor with the peaches.
How to make pork chops with peaches
Slice onions and drizzle both onions and pork chops with olive oil. Salt and pepper and place in the oven.
While the pork chops are roasting, slice some peaches, you can leave the skins on.
Turn the oven to broil and place the peaches beside the pork chops and broil until the peaches are charred and softened.
Remove from the oven and drizzle with balsamic vinegar before serving.
Not only are pork chops quick, easy and delicious, but they’re pretty inexpensive. A win in all categories.
What are the best side dishes for pork chops
- Creamy Mac & Cheese is my favorite side dish with pork chops, the creamy cheesy texture goes great with pork.
- You can’t go wrong with super moist cornbread biscuits.
- Need some veggies, try simple roasted asparagus with mushrooms.
- If you really want to impress, try corn pudding or a sweet potato casserole.
FAQs and tips
The meat thermometer is your friend, take them out when it reads 145º. They will continue to cook once removed from the oven. The USDA has indicated that it is safe to eat pork chops even if they’re still pink at 145º.
If you’re using thin pork chops, you might need to remove them from the pan and roast the peaches a little longer until the peaches start to darken.
Pork chops should last 2-4 days in the fridge. Frozen, they will last 3-6 months.
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Pork Chops with Peaches
- 4 Bone-in pork chops
- 1 large red onion sliced
- 1-2 tablespoon olive oil
- 2-3 peaches sliced into large wedges
- 1-2 teaspoons balsamic vinegar
- Preheat 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 oven and place peaches beside but not on top of the the pork chops. Turn oven to broil and broil for 3-5 minutes until the pork chops and peaches start to look charred and the pork chops have reached an internal temperature of 145º.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 145º with a meat thermometer, or when you cut into it, it should not be pink.
- Thaw pork chops in the fridge overnight, not on the counter.