I’ll start by saying my husband said: “these are the best pork chops I’ve ever had.” And proceeded to ask when I would make them again before he even finished his plate. I honestly thought he was saying that to be nice because this recipe is so easy and has so few ingredients, I thought, how could this be anything that special. But he was right, they’re good!
Another example of how when you use quality ingredients you don’t need many. I’ve probably made this dish 4 times and it’s always just as good as the first. And with only a sheet pan, 2 bowls, cutting board and a knife to wash, this recipe is at the top of my go to dinners.
Video: Pork Chops with Apples and Onions
Stuff you need:
2 bone-in pork chops (1 1/2 inches thick)
1 medium red onion, sliced 1/2-inch thick and separated into pieces
2-3 tablespoon olive oil
1 teaspoon salt, plus more as needed
1 teaspoon fresh ground black pepper, plus more as needed
1 1/2 Large peaches pitted (or apples if peaches are not in season) cut into thick wedges
Pomegranate molasses, or a thick balsamic for serving
Chopped fresh basil or parsley, for serving
Heat the oven to 475°f or 232°c
Coat the pork chops with olive oil, salt and pepper. Place on a rimmed baking sheet and roast for 15 min.
While the pork chops are roasting, toss the sliced peaches (or apples) and onions with 1 tablespoon olive oil and salt and pepper.
After the pork chops have been in the oven for 15 min, flip to the other side and add the onions and peaches (or apples) all around the pork, but not putting any on top the meat. Roast for another 15 minutes. Cook meat until it reaches 145°f. Onions and peaches should be soft and a little caramelized/charred. If not turn on the broiler for a couple minutes, but watch closely as it will burn easily.
Divide the chops, onions, and peaches among individual serving plates, drizzle with pomegranate molasses (or a thick balsamic vinegar) to taste, and sprinkle with chopped basil.
Note: If you want to double the recipe, use two sheet pans, and make sure to rotate them so they both have time directly under the broiler.
Notes: A vegetable like asparagus or string beans or grain like this farro salad pairs well with this main course.
Original Recipe adapted from Melissa Clark’s book, Dinner: Changing the Game