Featured Reader Review
Shannon said, “I made this for a low carb meal plan and it was a huge hit! This was fast and easy to make, and I was surprised by how flavorful it turned out with just salt and pepper. Thanks for the recipe, it’s a definite do-again!”
Low-Effort & Juicy Oven-Roasted Pork Chops
Sheet Pan Pork Chops are a quick and easy way to enjoy a delicious and satisfying meal. With just a few simple ingredients — pork chops, peaches, and red onion — you can have a flavorful and juicy weeknight dinner on the table in no time. Plus, there’s minimal cleanup!
While the pork chop recipes seems simple, it’s deceptively flavorful. Both the onions and the peaches absorb the juices from the pork, which result in a lot of flavor without much effort.
For more of my favorite easy pork recipes, try my juicy brined pork chops with sage, this oven-roasted pork loin with butter beans, or my grilled stuffed pork tenderloin next! Or check out all of my flavorful, homemade dinner recipes for more weeknight meal inspiration!
Ingredient Notes
You need just 4 ingredients along with olive oil, salt, pepper to bring this pork chop recipe to life:
- Boneless pork chops, which will cook quicker than bone-in pork chops.
- Red onion, thinly sliced. Substitute with any onion or shallot you like!
- Olive oil
- Kosher salt and freshly ground black pepper:, to season everything
- Fresh peaches: pits removed and sliced into wedges
- Balsamic vinegar, for finishing the dish.
It doesn’t get simpler than this!
Directions
- Season the pork chops. Preheat an oven to 475F. 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 thinly sliced red onion on the other side, then season with olive oil, salt, and black pepper, tossing 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. The pork should be pink in the center, but not red. Pork is safe to eat when the internal temperature is 160F. 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!
Pro tip: Let the pork chops rest before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy pork chop.
Serving Suggestions
Make it a complete meal by adding baked potatoes, duck fat potatoes, roasted broccolini, roasted shallots, or an arugula salad.
Make-Ahead, Storage, Reheating, and Freezing
- Make-Ahead: You can season the pork chops up to 24 hours in advance. Store in an airtight container in the fridge.
- Storage: Leftovers should be kept in an airtight container in the refrigerator for up to 3 days.
- Reheating: Preheat your oven to 350°F (175°C). Place the pork chops on a baking sheet and bake for 10 minutes, or until heated through.
- Freezing: Pork chops can be frozen for up to 3 months. Thaw overnight in the refrigerator before cooking. I do not recommend freezing the peaches, as their texture will become too mushy when thawed.
I think you’ll agree that these peach pork chops are an extremely quick and flavorful weeknight meal. Sheet pan dinners for the win!
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20-Minute Sheet Pan Pork Chops with Peaches
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 (245°C). 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 (70°C). 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.
Notes
- Make-Ahead: You can season the pork chops up to 24 hours in advance. Store them in an airtight container in the refrigerator.
- Storage: Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat pork chops, preheat your oven to 350F (175C). Place the pork chops on a baking sheet and bake for 10 minutes, or until heated through.
- Freezing: Pork chops can be frozen for up to 3 months. Thaw them overnight in the refrigerator before cooking. We do not recommend freezing the peaches, as their texture will become too mushy when thawed.
Nutrition
*Recipe adapted by Melissa Clark’s Dinner: Changing the Game, which I highly recommend!
I made this for a low carb meal plan and it was a huge hit! This was fast and easy to make, and I was surprised by how flavorful it turned out with just salt and pepper. Thanks for the recipe, it’s a definite do-again!
Thank you, Shannon! Agree, lots of flavor for so few ingredients! xo, Ari