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sheet pan pork chop on a plate with roast peaches and red onions with a fork
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5 from 1 vote

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!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner
Cuisine: American
Keyword: peach pork chops, sheet pan dinner, sheet pan pork
Servings: 2 servings
Calories: 427kcal
Author: Ari Laing


  • Sheet pan


  • 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
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