Sheet Pan Pork with Red Onions and Peaches
Sheet pan pork chops with peaches, red onion, and balsamic vinegar. A sweet and savory meal, ready in less than 20 minutes, start-to-finish. You will love the way the natural pork jus flavors the onion and peaches!
Servings: 2 servings
- 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
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.
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