A rimmed sheet pan with roast pork chops with peaches and cooked red onion.

4.45 / 9 votes

Roast Pork Chops with Peaches

These roast pork chops with peaches are an easy, no-fuss, sheet pan meal of seasoned, roasted pork chops, peach wedges, and red onion, all topped with pomegranate molasses. A weeknight winner that belongs in your dinner rotation.

Prep Time15

Cook Time20

Total Time35

Course: Mains

Cuisine: American

Servings: servings

Calories: 541

Ingredients

▢ 2 (12-ounce) bone-in pork or veal chops , about 1 1/2 inches | 4 cm thick
▢ 1 medium red onion, (about 10 oz), sliced 1/2 inch (6 mm) thick and separated into individual rings
▢ 1 tablespoon plus 1 teaspoon extra-virgin olive oil
▢ 1 teaspoon kosher salt, plus more as needed
▢ 1 teaspoon freshly ground black pepper, plus more as needed
▢ 2 medium peaches or nectarines, (about 12 oz), pitted and cut into thick wedges
▢ pomegranate molasses, for serving (optional)
▢ chopped fresh basil, for serving

US - Metric

Instructions

Preheat the oven to 475°F (250°C). Adjust the oven rack to the upper position. Line a rimmed baking sheet with heavy-duty aluminum foil.
In a large bowl, toss the 2 (12-ounce) bone-in pork or veal chops s and 1 medium red onion with 1 tablespoon of the olive oil as well as the 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
Arrange the pork chops and onions on the baking sheet, keeping the pork chops on one side and the onions on the other and and leaving space for adding the peaches later. Roast for 8 minutes.
Meanwhile, in a large bowl, toss the peaches with the remaining 1 teaspoon olive oil and sprinkle with a generous pinch each salt and pepper.
Remove the baking sheet from the oven. Set the oven to broil.
Flip the chops and add the 2 medium peaches or nectarines to the cleared space on the baking sheet.
Slide the baking sheet back in the oven and roast until everything is lightly charred and the chops are just cooked through, 5 to 8 minutes.
☞ TESTER TIP: If your chops are thinner than 1 1/2 inches, pull them from the broiler when they are cooked through, and then return the baking sheet to the broiler to finish the onions and peaches.
Divvy the chops, onions, and peaches among plates, drizzle with pomegranate molasses, if desired, and sprinkle with chopped fresh basil.

Notes

*How do I keep my pork chops from drying out?

Pork chops are a pretty lean cut of meat. Because of that, you might find that they easily get tough and dry. The biggest secret to keeping them juicy is not overcooking them. The old belief that pork needs to be thoroughly and deeply cooked has lost traction in recent years, and you can now feel safe serving pork that's been cooked less aggressively. A meat thermometer is a perfect way to tell--the thickest part of the chop should read 145°F. You can pull them out of the oven just before they reach that temp because they'll continue to cook for a few minutes and you won't be at risk of dried out, leathery pork.

Nutrition