Pork Chops With Peaches
Pork chops with peaches are so EASY you’ll be making them every night. Sweetened with roasted peaches for a fabulous flavor, you can throw this sheet pan meal together in less than 10 minutes and have the perfect summer dinner ready in 30 minutes.
Sometimes I forget how quick and easy pork chops can be, but you have to admit, they sound kind of boring and we’ve all had dried out overcooked pork chops. Baked pork chops with peaches are so easy, simple and delicious that I don’t know why they haven’t been in my dinner rotation.
The juices from the sweet roasted peaches combine with the pork chops while they roast together in the oven. Did I mention that these are cooked on a sheet pan in the oven, so you only have 1 pan to clean up afterwards.
I use bone-in pork chops and try to find peaches that are ready to eat for the sweetest flavor you can find. (Check out my tips on how to choose ripe peaches) We prefer a pork chop that’s about one inch thick, if they are thicker, you’ll need to cook them a bit longer before putting them under the broiler. A meat thermometer should read 145º.
- Bone-in pork chops – you can also use pork chops without the bone, but the bone adds more flavor. Try to keep them about an inch deep or they will need to cook longer than the peaches.
- Red onion – you could also use a sweet vidalia onion if they’re available.
- Peaches – you don’t need to peel the peaches, try to find ones that are ripe.
- Balsamic vinegar– this is optional but it’s a great flavor with the peaches.
Pork Chops With Peaches
- ▢ 4 Bone-in pork chops
- ▢ 1 large red onion sliced
- ▢ 1-2 tablespoon olive oil
- ▢ 2-3 peaches sliced into large wedges
- ▢ 1-2 teaspoons balsamic vinegar
- Preheat oven to 425º.
- Toss onions and pork chops with olive oil and salt and pepper. Place on rimmed baking sheet with onions on one side and pork chops on the other. Roast for 8 minutes.
- While the pork chops are roasting, slice peaches into wedges and drizzle with olive oil and salt and pepper.
- Remove from oven and place peaches beside but not on top of the the pork chops. Turn oven to broil and broil for 3-5 minutes until the pork chops and peaches start to look charred and the pork chops have reached an internal temperature of 145º.If you are using thin pork chops you may need to remove them and put the peaches back in to continue to broil.
- If desired, drizzle with balsamic vinegar before serving.
- Try to use 1 inch pork chops, if they are thicker, you will need to increase the baking time. They should almost be done before you add the peaches and place them under the broiler.
- Make sure you cook the pork to 145º with a meat thermometer, or when you cut into it, it should not be pink.
- Thaw pork chops in the fridge overnight, not on the counter.
I don't believe pork chops will be almost cooked in 8 minutes at 425!
I wish I could taste it before actually making it, lol. It sounds good but I’m used to lots of seasoning. I’ve been on a quest looking for something similar, though. One time, as a kid, my mom cooked a chicken dish with peaches and I absolutely loved it! She never made it again and can’t remember how she did it. It was oven baked/roasted and fantastic. I remember it tasting like “stuffing and peaches” (traditional stuffing)