The Latest

all lifestyle


The Latest



Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

sheet pan pork chop on a plate with roast peaches and red onions with a fork

Sheet pan pork with red onions and peaches

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
sheet pan pork chop on a plate with roast peaches and red onions with a fork
Print Recipe
0 from 0 votes

Sheet Pan Pork with Red Onions and Peaches

Simple weeknight dinner of roast pork chops with red onion and peaches. A sweet and savory meal with a quick cook time and even less prep time! A great spring or summer meal!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner
Cuisine: American
Keyword: pork with peaches, roasted pork chops, sheet pan dinner, sheet pan pork, weeknight dinner
Servings: 2 servings
Calories: 427kcal
Author: ari | well seasoned


  • 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. 


Calories: 427kcal | Carbohydrates: 22g | Protein: 31g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 2396mg | Potassium: 883mg | Fiber: 3g | Sugar: 17g | Vitamin A: 489IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 1mg