Hey there! Some links on this page are affiliate links which means that, if you choose to make a purchase, I may earn a small commission at no extra cost to you. 10% of all income made by The Healthy Tomato is donated to KidsGardening.org to support better nutrition for our youth. I greatly appreciate your support!

Juicy summer peaches with savory pork highlighted with Rosemary and Thyme and drizzled with a balsamic reduction glaze.

The Best part?

All on one pan. Oh yeah!!

Sheet Pan Boneless Pork Chops with Peaches

Print Pin Rate

Ingredients

  • Two boneless pork chops about 3/4 - 1 inch thick
  • 1 large or 2 medium shallots sliced 1/2 inch thick
  • 2 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 teaspoon kosher salt plus more as needed
  • 1 teaspoon freshly ground black pepper plus more as needed
  • 1 tablespoon fresh rosemary pulled from the stem. Use 1 tsp dried if this is all you have.
  • 1 tablespoon fresh thyme pulled from the stem. Use 1 tsp dried if this is all you have
  • 2 medium peaches or nectarines about 12 oz, pitted and cut into thick wedges
  • Balsamic glaze optional - make your own with just two ingredients. The store-bought is full of crap.

Instructions

  • 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.
  • Arrange the pork chops and shallots on the baking sheet, keeping the pork chops on one side to leave space for adding the peaches later.
  • Drizzle with 2 tablespoons of olive oil.
  • Massage with hands or toss with a spatula so everything is coated with oil
  • Sprinkle with salt, pepper, rosemary, and thyme.
  • Roast for 5 minutes.
  • Meanwhile, in a large bowl or ziplock bag, 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.
  • Divide the chops and peaches among plates, drizzle with balsamic glaze, if desired.

Notes

If your chops are thinner than 3/4 inches, pull them from the broiler when they are cooked through, and then return the baking sheet to the broiler to finish peaches.

Sheet Pan Boneless Pork Chops with Peaches