Sheet pan suppers: versatile, fast, and increasingly popular amongst busy home cooks. That’s probably why we turn to these sheet pan pork chops so often! As I like to say, they’re husband-approved. And I don’t just mean that he loves to eat them (which he does). I mean he can cook them on his own. That’s major!
These pork chops are juicy, tender, and cook up quickly. We’re talking less than 20 minutes, start to finish for the whole meal.
The combination of pork, peaches, red onion, and balsamic vinegar is both simple, yet flavorful. And while it seems like these 4 ingredients wouldn’t amount to much, 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.
Definitely going to turn to these sheet pan pork chops again and again!
If you love this recipe, you’ll definitely want to try our Brined Pork Chops next!
Ingredient Notes
- 2 boneless pork chops
- Red onion
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Peaches
- Balsamic vinegar
We love how few ingredients are needed!
How To Make Sheet Pan Pork Chops
- Season the pork chops. Preheat oven to 475 F. Pat pork chops dry with a paper towel, then drizzle with olive oil, salt, and black pepper on both sides. Place on one side of a large rimmed baking sheet.
- Season onion. Place red onion on the other side of the sheet. Season with olive oil, salt, and black pepper, then toss to thoroughly coat. Roast for 8 minutes, then remove.
- Add peaches to sheet pan. 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 when the internal temperature is 160 F. Pull them out when they get close; they’ll continue to cook for a few minutes once removed.
- Finish, then serve. Drizzle everything with balsamic vinegar, then serve immediately.
How To Serve
The simplicity of these sheet pan pork chops is that they can be served simply with red onion and peaches for a complete meal. If you’re looking to bulk it up a bit, try adding baked potatoes, roasted broccolini, roasted shallots, or an arugula salad.
Don’t love pork chops? This sheet pan supper can 100% be made with chicken thighs or chicken breasts instead!
We think you’ll agree that these peach pork chops are an extremely quick, healthy, and flavorful weeknight meal. Sheet pan dinners for the win!
If you make these Sheet Pan Pork Chop recipe, please let us know by leaving a review and rating below.
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
For more simple weeknight dinners, check out the following:
- Pecan crusted chicken
- Stuffed Pork Tenderloin
- Scallop coconut curry
- Lamb burger recipe
- Salmon piccata
- 10 minute ramen noodles
Sheet Pan Pork Chops Recipe
Equipment
Ingredients
- 2 pork chops boneless
- 1 large red onion thinly sliced
- 2 Tbsp extra virgin 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
Instructions
- Season the pork chops. Preheat oven to 475 F. Pat pork chops dry with a paper towel, then drizzle with olive oil, salt, and black pepper on both sides. Place on one side of a large rimmed baking sheet.
- Season onion. Place red onion on the other side of the sheet. Season with olive oil, salt, and black pepper, then toss to thoroughly coat. Roast for 8 minutes, then remove.
- Add peaches to sheet pan. 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 when the internal temperature is 160 F. Pull them out when they get close; they'll continue to cook for a few minutes once removed.
- Finish, then serve. Drizzle everything with balsamic vinegar, then serve immediately.
Nutrition
*Recipe inspired by Melissa Clark’s Dinner: Changing the Game, which I highly recommend!
Let us know your thoughts!