Bone-in pork chops all done, singe angle shot with peaches and charred red onions on the tray.
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5 from 11 votes

Peachy Bone-In Pork Chops with Charred Red Onions

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!
The recipe below is from Melissa Clark's Dinner.
Prep Time7 mins
Cook Time13 mins
Course: Dinner, Entree
Cuisine: Californian
Keyword: Baked Pork Chops, Bone-in Pork Chops, Cranberry Pork Chops, Summer Pork Chop Recipe
Servings: 2

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.