Links on this website may lead you to a product or service that provides an affiliate commission to the owner of this site should you make a purchase. In no way does any affiliate relationship ever factor into a recommendation, or alter the integrity of the information I provide. 10% of all income made by The Healthy Tomato is donated to to support better nutrition for our youth.

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


  • 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.


  • 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.


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