These juicy baked pork chops are actually the very first pork chop recipe to grace this blog, as chops aren’t a cut of meat that I usually seek out; they are all too often tough and dry, and… simply disappointing.
But, I had a (mammoth sized) pork chop at a favorite restaurant recently, cooked to tender, flavorful perfection, and the meal left me singing a different tune.
So I’ve been doing my research, and recipe testing like mad, to recreate that elusively, wonderfully succulent pork chop in my own kitchen.
The key it seems, is a dual cooking method approach: utilizing both a skillet and oven.
Starting with a good, quick sear of the pork chops, 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: a golden-browned, lovely outside, and a tender and juicy center – just how a pork chop should be.
Pork pairs wonderfully with a bit of sweetness, often apples or apple cider, but since we’re not quiiiite yet to apple season yet… Oh, who am I kidding, it’s always apple season here in the Pacific Northwest!
There will be plenty of apple recipes to come, but for the moment we’re 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 it’s gone, and add a few to the mix.
The sliced peaches soften and begin to caramelize in some butter, brown sugar, and a dash of cinnamon, while the pork chops bake 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.
- 2 bone-on 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
- 2–3 tsp olive oil
- 1 large peach, thinly sliced
- 1 Tbsp (packed) brown sugar
- pinch of 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 olive oil, 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 a bit crispy.
- Meanwhile, wipe out the skillet with a paper towel, and return it to the burner. Melt the remaining 2 Tbsps 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. Top the baked pork chops with the peaches and sauce, and serve immediately, along with the green beans.