20-Minute Sheet Pan Pork Chops with Peaches
Sheet Pan Pork Chops with peaches, red onion, and balsamic vinegar is a quick and easy weeknight dinner, perfect for any night of the week. This sweet and savory meal takes less than 20 minutes, start-to-finish, and requires minimal cleanup. Serve with roasted potatoes and a side salad. Gluten-free, dairy-free.
Servings: 2 servings
Calories: 432kcal
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
Calories: 432kcal | Carbohydrates: 23g | Protein: 31g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 2416mg | Potassium: 788mg | Fiber: 3g | Sugar: 17g | Vitamin A: 498IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 2mg
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