Bone-In Pork Chops with Peaches (Easy Sheet Pan Dinner)

Baked peaches and pork chops on a sheet pan.

Bone-In Pork Chops with Peaches (Easy Sheet Pan Dinner)

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)

Course: entree

Cuisine: American

Servings:

Prep Time: 10

Cook Time: 15

Total Time: 25

Equipment

▢
Sheet pan

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

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 Notes + Tips

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