Super easy sheet pan bone-in pork chops paired with sweet, juicy peaches and caramelized red onions making for a simply divine summer dinner you can whip up in 20 minutes!
I technically eat everything and what that looks like in practice is that I’m 80% plant based. So when I do eat meat…. I want it to be real damn good! This recipe from Melissa’s Clark Dinner blew me away in both its simplicity and flavorful, juicy deliciousness.
Why this Recipe Works
- Minimal ingredients and prep make this sheet pan dinner super quick and easy to whip up!
- This dish all comes together in a single pan, making for very little clean up.
- The juices from the pork chops and peaches mix together creating a syrupy sauce that is greater than the sum of its parts.
- No more tough chewy chops! Using a meat thermometer ensures we cook the chops perfectly each and every time.
- Finishing the chops under the broiler gets us that deliciously perfect charred chop edge.
- The dish is versatile: The peaches can be easily swapped for another kind of stone or other fruit.
What exactly is a Pork Chop?
A pork chop is a cut of meat from the loin of a pig. The loin is the muscle that runs from the shoulder all the way to the rear. Other loin cute you may recognize include the tenderloin, baby back ribs, and crown roast. Pork chops are a lean, mild-flavored, and ultra versatile cut of meat.
There are four major sections where pork chops come from: the shoulder or blade chops, rib chops, loin chops, and sirloin chops.
And then the question becomes…
To Bone-In Pork Chop or Not to Bone-In?
Bone in pork chop!!!
Let me explain. The bone provides some protection from overcooking by slowing down how fast the meat cooks. This gives us that extra wiggle room needed for that perfectly crispy sear. And the bone also has some far around it that keeps the pork juicier and tastier than their boneless counterparts.
The meat close to the bone is so damn flavorful, I love gnawing on it!
How to Make this Recipe
Start by roasting the chops and onions so they begin to brown then add the peaches to the same pan and finish under broiler to get that nice charred edge. Yes it’s really that quick, easy and simple!
Please see my in-process shots for easy cooking!
This Dish is Versatile
The other day I swapped Melissa’s peaches for plums.
Figs, any kind of stone fruit, pears, apples and grapes would all pair nicely too. Go with what’s in season and currently growing in your area! Fresh and local is always the way to go!
Cooks Tip
- Know thy butcher. Not all meat is created equal. Get the good stuff!
- Season you meat before cooking! This step is essential step in bringing out the meat’s natural flavors.
- Don’t put that chop in the oven straight from the fridge! This almost guarantees uneven cooking. Instead, take it out of the fridge about 15 min pre-cooking.
- Cooking time will vary! It all depends on the thickness of your chop.
- Use a meat thermometer. It’s the best way to get no under- or over-cooked pork chops.
- Let thy meat rest! This is so the fibers of the meat relax and we eat a tender and juicier chop. Just 5 min does the trick!
- Soak up every last bit of that pan juice! It’s just too good not to.
And if you’re pork chop stoked, please check out my Fresh Cranberry & Brown Sugar Glazed Pork Chops.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let’s make waves in the kitchen!
Peachy Bone-In Pork Chops with Charred Red Onions
Ingredients
- 2 bone-in pork chops 1 1/2 inches thick
- 1 medium red onion sliced 1/2 inch thick and seperated into individual rings
- 1 tablespoon olive oil plus 1 teaspoon
- 1 teaspoon kosher salt plus more, as needed
- 1 teaspoon freshly gound black pepper plus more as needed
- 8 ounces peaches or nectarines pitted and cut into thick wedges
Instructions
- Heat the oven to 475 F degrees.
- Toss the chops and onions with 1 tbsp of olive oil and salt and pepper. Arrange chops and onions on a baking sheet, leaving space to add the fruit later. Roast for 8 minutes.
- While the onions and chops are in the oven, toss the fruit of your choice with the remaining 1 tsp of olive oil, salt and pepper.
- When the 8 minute are up, take the sheet pan with the onion and chops out and turn oven on broil. Add the fruit of your choice to the cleared space on the baking sheet, and broil everything until lightly charred ~ about 5 min. But if your chops are thinner they’ll be done sooner. If they do finish before the onions and fruit is nicely charred just remove them from the baking sheet.
- Divide among 2 plates and enjoy, as is or on top of greens, making sure to make use of all the delicious juices left on the pan.
Notes
- Know thy butcher. Not all meat is created equal. Get the good stuff!
- Season you meat before cooking! This step is essential step in bringing out the meat’s natural flavors.
- Don’t put that chop in the oven straight from the fridge! This almost guarantees uneven cooking. Instead, take it out of the fridge about 15 min pre-cooking.
- Cooking time will vary! It all depends on the thickness of your chop.
- Use a meat thermometer. It’s the best way to get no under- or over-cooked pork chops.
- Let thy meat rest! This is so the fibers of the meat relax and we eat a tender and juicier chop. Just 5 min does the trick!
- Soak up every last bit of that pan juice! It’s just too good not to.
I don’t even eat pork and this recipe still looks very delicious! ?
You are too sweet! I don’t eat pork often but when I do… it’s the very best quality I can get my hands on… ?