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
Calories: 427kcal
Equipment
- Sheet pan
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. 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.
Nutrition
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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