Juicy Baked Pork Chops with Peaches and Green Beans
An easy, healthy recipe for juicy and flavorful baked pork chops with peaches. Bone-in pork chops, seasoned with garlic, sage, and rosemary and topped with brown sugar caramelized peaches, cook alongside fresh green beans. Ready in 30 minutes, this sweet and savory weeknight recipe is Summer on a sheet pan! Gluten free.
Pork chops used to be a cut of meat that I mostly avoided; an ingredient intimidating to get right, and all too often tough and dry, and simply disappointing. But, I had a (mammoth sized) pork chop from a favorite restaurant recently, cooked to tender, flavorful, juicy perfection. The meal left me singing a different tune, and reminded of just how delicious pork chops can be.
I’ve been determined to recreate that elusive, wonderfully succulent pork chop in my own kitchen. So, I’ve been recipe testing like mad, and the key, it seems, is choosing bone-in pork chops and cooking them with a dual approach: utilizing both a stove-top skillet followed by a roasting in the oven.
Starting with a good, quick sear of the pork in a hot skillet adds flavor, and – importantly – keeps the natural pork juices inside when the pork chops are transferred to the oven to cook the rest of the way through. The result: super flavorful and perfectly golden brown on the outside, with a tender and juicy center. Just how a pork chop should be.
Why you’ll love these baked pork chops with peaches:
Pork pairs wonderfully with a bit of sweetness – often apples or apple cider – but we’re not quiiiite to apple season yet, and for the moment still happily savoring the last bit of late-Summer produce. With stone fruit’s season fleeting, and fresh, flavorful local peaches still to be had, I thought I’d take full advantage before they’re gone, and add a few to the mix.
We start with bone-in pork chops and some really good peaches. The sliced peaches soften and begin to caramelize in some butter, brown sugar, and a dash of cinnamon, while the pork chops are first pan-seared then baked in the oven.
Tender, fresh green beans (from our garden!) make their way into the sheet pan pork chop party as well, for the last few minutes of cooking, completing this easy and delicious weeknight dinner.
The ingredients you’ll need to make sheet pan pork chops with peaches:
Just 10 simple ingredients combine in this Summer-y, healthy sheet pan recipe, and you probably have most of them in your pantry right now.
- pork chops: look for bone-in pork chops which will give you the best flavor and juiciest result.
- garlic, sage, and rosemary: aromatic spices create a dry rub for tons of flavor on the seared crust. Be sure to also season generously with salt and pepper!
- butter: we’ll use half to brown the pork, and the rest to caramelize the peaches.
- green beans: add a healthy veggie boost and vibrant color to round out this sheet pan dinner.
- olive oil: a drizzle for roasting.
- a peach: this is the time to take advantage of super flavorful in-season Summer peaches. You’ll want to look for ones that are fragrant and ripe but not overly soft. We want the peach slices to hold their shape during cooking.
- brown sugar and cinnamon: go on a quick date with the sliced peaches to create a fruity, caramel topping for our perfectly succulent pork chops.
Find all of the exact measurements and full recipe instructions below.
How to make baked pork chops:
Maybe you find cooking pork chops intimidating (I sure did), but this two step cooking process makes things really easy. You can be confident that you’re not overcooking the meat, and ensuring flavorful, tender, and succulent baked pork chops, every time. The whole meal is ready in 30 minutes, and you’ll need just a skillet and a sheet pan.
- Start by seasoning your pork chops with aromatic herbs and a generous amount of Kosher salt and pepper. Pan sear the dry-rubbed chops in butter in a large skillet until golden.
- Transfer the browned pork chops to a sheet pan along with your fresh green beans and bake until fully cooked through.
- While the pork chops bake, cook the peaches in butter, brown sugar, and cinnamon, until soft, fragrant, and beginning to caramelize. Top the pork chops with the peaches and serve alongside the green beans. Enjoy!!
Sure. However, bone-in pork chops are generally more flavorful and juicy than their boneless counterparts.
Yes, by a few minutes, but the added flavor is worth the wait! Be sure to adjust the cooking time as needed depending on thickness.
Yes. The texture may be softer, but still delicious.
You’ll want to aim for an internal temperature of 140℉ measured in the thickest part of the pork chop when they come out of the oven. Resting the meat for several minutes before serving will allow the pork to continue cooking (and rise in temperature to about 145℉ for medium-rare), and retain all the cooking juices for succulent, tender pork chops.
Other easy and delicious Summer peach recipes you’ll love:
If you make these peach pork chops, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, LauraPrint
An easy, healthy recipe for juicy and flavorful baked pork chops with peaches. Bone-in pork chops, seasoned with garlic, sage, and rosemary and topped with brown sugar caramelized peaches, cook alongside fresh green beans. Ready in 30 minutes, this sweet and savory weeknight recipe is Summer on a sheet pan!
- 2 bone-in pork chops (3/4inch to 1-inch thick)
- 1 tsp garlic powder
- 1 tsp ground sage
- 1/2 tsp dried rosemary
- 4 Tbsp (half stick) unsalted butter, divided
- 1/2 lb green beans, trimmed
- 1 Tbsp olive oil
- 1 large peach, thinly sliced
- 1 Tbsp (packed) brown sugar
- pinch of ground cinnamon
- kosher salt and freshly-ground black pepper, to taste
- Preheat the oven to 400° F. Line a rimmed baking sheet with parchment paper or lightly-grease with olive oil. Set aside.
- Season both sides of the pork chops with the garlic powder, sage, and rosemary. Season generously with salt and pepper, to taste.
- Melt 2 Tbsp of the butter in a large skillet over medium-high heat. Add the pork chops to the skillet, and sear until deep golden brown, about 2-3 minutes per side.
- Transfer the pork chops to the prepared sheet pan. Add the green beans to the pan, in a single layer. Drizzle with the olive oil and any remaining pan juices, just enough to coat. Season with salt and pepper, to taste.
- Bake for 7-10 minutes (depending on thickness), until the pork chops are golden and cooked through (reaching an internal temperature of 140° F), and the green beans are tender but still al dente.
- Meanwhile, wipe out the skillet with a paper towel, and return it to the burner. Melt the remaining 2 Tbsp of butter over medium heat. Add the brown sugar and cinnamon, and stir to combine.
- Add the peaches, and cook, stirring occasionally, until the peaches are soft and fragrant, about 2-3 minutes. Turn the heat down to low, and continue to simmer, until the sauce thickens slightly, another 5 or so minutes more.
- Remove the pork chops from the oven, transfer to a large plate (save any pan juices to drizzle over top!), and let rest for 5 minutes, tented loosely with aluminum foil. While resting, return the green beans to the oven until fork tender, if needed. Top the baked pork chops with the peaches and sauce, and serve immediately, along with the green beans.
Keywords: pork chops with peaches, pan seared pork chops, peach pork chops, sheet pan, easy, pan roasted pork, baked pork
Originally published September 1, 2016. Updated with tips and recipe notes.