Sheet pan suppers: versatile, fast, and increasingly popular amongst busy home cooks.
I’ll admit I used to scoff at the idea — throwing everything together on a single tray and letting it do it’s thing — but there is something truly transformative about cooking fruits and veggies in the natural jus of proteins. Olive oil is great and all, but it cannot make peaches taste like this.
Fun fact: we keep bread in our house for dishes like these. You better believe that not one drop of that glorious sauce made it’s way to the sink.
I feel a little bit like a fish out of water when it comes to cooking pork; I didn’t grow up eating it, and still today it feels… kind of wrong to actively cook with it. Not like wrong in the sense that I’m going to get in trouble, it just hasn’t become routine for me. But these pork chops arrived in our most recent delivery from Walden Local Meat and, case and point, this is why I remain a customer.
The beauty of ordering from Walden is that they surprise you every month. I never know if they’re sending steaks, ground meat, boneless ribs (omg so, so good!), or chops. And it pushes you outside of your comfort zone, which, assuming you like a little risk, can only lead to good things.
And this recipe is a very good thing.
So look, if you can make it to the store today (is it snowing by you?? we’re in the middle of a snow/freezing rain storm — insert extreme eye roll) and pick up these 3 simple ingredients, your weeknight dinner will be saved. Because in less than 20 minutes, you could be eating this.
Sheet Pan Pork with Red Onions and Peaches
- 2 pork chops boneless
- 1 large red onion thinly sliced
- 2 Tbsp olive oil divided
- 2 tsp kosher salt divided
- ½ tsp freshly ground black pepper divided
- 2 peaches pitted and sliced into wedges
- 2 Tbsp balsamic vinegar
- Preheat oven to 475 F. Pat pork chops dry with a paper towel, then drizzle with 1 Tbsp olive oil, 1 tsp salt, and ¼ tsp black pepper on both sides. Place on one side of a large rimmed baking sheet.
- Place red onion on the other side of the sheet. Season with 1 Tbsp olive oil, 1 tsp salt, and ¼ tsp black pepper, then toss to thoroughly coat. Roast for 8 minutes, then remove.
- Turn oven to broil and raise the rack to upper ⅓ of the oven. Add peaches to the baking sheet and toss in the pork juice. Sprinkle with a little salt and pepper, then return to the oven. Cook for 3 to 5 minutes, or until chops are cooked through. Pork is safe to eat at 160 F, so pull it when the chops get close, as they'll continue to cook for a few minutes once removed.
- Drizzle the entire tray with a couple tablespoons of balsamic vinegar, then serve.
*Recipe inspired by Melissa Clark’s Dinner: Changing the Game, which I highly recommend!
*This post was not sponsored in any way by Walden. I just really love the company!