These roast pork chops with peaches are an easy, no-fuss, sheet pan meal of seasoned, roasted pork chops, peach wedges, and red onion, all topped with pomegranate molasses. A weeknight winner that belongs in your dinner rotation.

A rimmed sheet pan with roast pork chops with peaches and cooked red onion.

This easy, no-fuss meal of roasted pork chops with peaches and red onion, all drizzled with pomegranate molasses belongs on your dinner rotation as long as stone fruit is in season. Because summer is meant to be spent outside and not in the kitchen. And since this quick and simple meal is on the table in 35 minutes, and clean-up is a breeze, that’s exactly where you can spend it.–Angie Zoobkoff

Roast Pork Chops with Peaches

A rimmed sheet pan with roast pork chops with peaches and cooked red onion.

These roast pork chops with peaches are an easy, no-fuss, sheet pan meal of seasoned, roasted pork chops, peach wedges, and red onion, all topped with pomegranate molasses. A weeknight winner that belongs in your dinner rotation.

Melissa Clark

Prep 15 mins

Cook 20 mins

Total 35 mins

  • 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.
  • In a large bowl, toss the chops and onions with 1 tablespoon of the olive oil as well as the salt and pepper.
  • Arrange the pork chops and onions on the baking sheet, keeping the pork chops on one side and the onions on the other and and leaving space for adding the peaches later. Roast for 8 minutes.

  • Meanwhile, in a large bowl, toss the peaches with the remaining 1 teaspoon olive oil and sprinkle with a generous pinch each salt and pepper.
  • Remove the baking sheet from the oven. Set the oven to broil.

  • Flip the chops and add the peaches to the cleared space on the baking sheet.

  • Slide the baking sheet back in the oven and roast until everything is lightly charred and the chops are just cooked through, 5 to 8 minutes.

    If your chops are thinner than 1 1/2 inches, pull them from the broiler when they are cooked through, and then return the baking sheet to the broiler to finish the onions and peaches.

  • Divvy the chops, onions, and peaches among plates, drizzle with pomegranate molasses, if desired, and sprinkle with chopped basil.

*How do I keep my pork chops from drying out?

Pork chops are a pretty lean cut of meat. Because of that, you might find that they easily get tough and dry. The biggest secret to keeping them juicy is not overcooking them. The old belief that pork needs to be thoroughly and deeply cooked has lost traction in recent years, and you can now feel safe serving pork that’s been cooked less aggressively. A meat thermometer is a perfect way to tell–the thickest part of the chop should read 145°F. You can pull them out of the oven just before they reach that temp because they’ll continue to cook for a few minutes and you won’t be at risk of dried out, leathery pork.

Serving: 1portionCalories: 541kcal (27%)Carbohydrates: 6g (2%)Protein: 54g (108%)Fat: 32g (49%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 176mg (59%)Sodium: 1306mg (57%)Potassium: 970mg (28%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 25IU (1%)Vitamin C: 4mg (5%)Calcium: 66mg (7%)Iron: 2mg (11%)

Originally published July 21, 2019

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