Easy Peachy Pork or Veal with Pomegranate Molasses & Charred Onion Dinner Recipe
This easy dinner recipe combines tender pork or veal chops with caramelized peaches and onions, all drizzled with pomegranate molasses for a tangy, sweet finish. The sheet-pan preparation makes it a quick and convenient option for busy weeknights while delivering sophisticated flavors.
Equipment
- Rimmed baking sheet
- Large mixing bowls
Ingredients
- 2 bone-in pork or veal chops 1 ½ inches thick
- 1 medium red onion sliced ½ inch thick and separated into individual rings
- 1 tablespoon + 1 teaspoon extra-virgin olive oil divided
- 1 teaspoon kosher salt plus more as needed
- 1 teaspoon freshly ground black pepper plus more as needed
- 8 ounces peaches or nectarines pitted and cut into thick wedges
- Pomegranate molasses for serving
- Chopped fresh basil for serving
Instructions
- Preheat the Oven: Set your oven to 475°F and let it heat up fully while you prepare the ingredients.
- Season the Chops and Onions: In a large mixing bowl, combine the pork or veal chops and onion rings with 1 tablespoon of olive oil. Sprinkle in 1 teaspoon of kosher salt and 1 teaspoon of freshly ground black pepper, tossing everything to coat evenly. Arrange the chops on one side of a rimmed baking sheet and the onion rings on the other, leaving space in the middle for the peaches to be added later. Roast the tray in the oven for about 8 minutes.
- Prepare the Peaches: In a separate bowl, toss the peach or nectarine wedges with the remaining teaspoon of olive oil. Season the fruit lightly with a pinch of salt and pepper to enhance their natural sweetness.
- Broil for Charring: Switch the oven setting to broil. Take the baking sheet out of the oven and add the peaches to the empty section of the sheet. Return the pan to the oven and broil for 3–5 minutes, or until the onions and peaches are charred and caramelized and the chops are just cooked through. If the chops are thinner than 1 ½ inches, remove them early once fully cooked, then continue broiling the onions and peaches until they are done.
- Serve and Finish: Divide the chops, onions, and peaches between two plates. Drizzle each serving generously with pomegranate molasses for a tangy finish and garnish with chopped fresh basil before serving.
Notes
- To double the recipe, use two sheet pans and rotate them under the broiler for even cooking.
- For added richness, serve with a side of creamy mashed potatoes or couscous.
- Pomegranate molasses is available in most specialty stores and can be substituted with balsamic glaze for a similar flavor.
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