Sheet Pan Pork Chops with Red Onion and Peaches

This easy, no frills one pan dish is a great way to use those summer peaches. 

The subtle sweetness of the peaches pairs deliciously with the lightly charred onions and chops. Try serving with a simple salad or your favorite grain. 

It’s a perfect weeknight meal for two that can be quickly put together when you don’t feel like spending hours in the kitchen. Prep requires little effort and the ease of cooking everything on a sheet pan leaves very little clean up afterwards. This one pot wonder is a winner!

Author: Foodie On The Fly

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Sheet Pan Pork Chops with Red Onion and Peaches

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 2 bone-in pork chops (about 1 1/2 inches | 4 cm thick)
• 1 medium red onion sliced 1/2 inch and separated into individual rings
• 1 tbsp  plus 1 tsp  extra-virgin olive oil
• 1 tbsp  of Herbs De Provence
• 1  tsp of kosher salt plus more as needed
• 1tsp of  freshly ground black pepper, plus more as needed
• 2 medium sized  peaches  pitted and cut into wedges
• A few springs of Rosemary
• Cooking Spray (Olive Oil, Avocado Oil or Canola Oil)
• Chopped fresh basil for serving

Instructions

1. Preheat the oven to 475°F (250°C). Adjust the oven rack to the upper position. Line a rimmed baking sheet with heavy-duty aluminum foil. Using a cooking spray, lightly spray the aluminum foil.
2. In a large bowl, toss the chops and onions with 1 tablespoon of the olive oil, Herbs De Provence, salt and pepper
3. Place Rosemary springs under the pork chops and onions on the baking sheet, keeping the pork chops on one side and the onions on the other. Make space for the peaches because you’ll add later. Roast for 8 minutes.
4. Meanwhile, using a large bowl, toss the peaches with the remaining 1 teaspoon of olive oil and sprinkle generously with salt and pepper.
5. Remove the baking sheet from the oven. Set the oven to broil.
6. Flip the chops and add the peaches to the reserved space on the baking sheet.
7. Place baking sheet back in the oven and roast until everything is lightly charred and the chops are just cooked through, 5 to 8 minutes.
8. . To ensure doneness, check internal temperature with a meat  thermometer.  Pork is safe to eat when the internal temperature is 160 F
9. Discard rosemary springs and divvy the chops, onions, and peaches among plates, drizzle with olive oil if desired, and sprinkle with chopped basil.

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