Sheet Pan Pork Chops with Roasted Peaches and Balsamic Ranch

Ingredients

For the Main Dish:

• 4 peaches, quartered
• 2 large red onions, quartered
• 2 tablespoons olive oil, divided
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 4 bone-in pork chops

For the Balsamic Ranch Dressing:

• 1/2 cup whole Greek yogurt
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh mint, chopped
• 1 tablespoon fresh dill, chopped
• 1/4 teaspoon celery salt
• 1/4 teaspoon garlic powder
• Juice of 1/2 lemon
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 400°F.
2. Combine peaches and onions on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread evenly. Place a cooling rack atop this mixture and arrange pork chops on the rack. Season chops with remaining 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon pepper on both sides.
3. Roast for 25 minutes or until pork chops reach desired internal temperature. Remove rack and return pork chops to the pan with peaches and onions. Serve with dressing.
4. While pork roasts, combine Greek yogurt, balsamic vinegar, chives, mint, dill, celery salt, garlic powder, lemon juice, salt, and pepper in a small bowl. Mix thoroughly.

Attribution

Recipe from Dan Pelosi