Barbecue Pork Chops Sheet Pan Supper

Make dinner a breeze with this flavor-packed, one-pan meal.

Barbecue Pork Chops Sheet Pan Supper
Makes 4 servings
  • ½ cup barbecue sauce
  • ¼ cup firmly packed light brown sugar
  • 1 tablespoon minced fresh oregano
  • 2 cloves garlic, minced
  • 4 (8-ounce) bone-in center-cut pork chops (¾ to 1 inch thick)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon kosher salt, divided
  • 2 (8-ounce) peaches, halved, seeded, and cut into
  • 6 wedges each
  • 2 (8-ounce) green tomatoes, cut into 12 wedges each
  • ½ small red onion, cut into wedges
  • 2 tablespoons chopped fresh chives
  1. In a small bowl, combine barbecue sauce, brown sugar, oregano, and garlic. Place pork chops in a large resealable plastic bag. Pour sauce mixture into bag; seal bag. Turn bag to coat chops. Refrigerate for 2 hours.
  2. In a medium bowl, whisk together oil, lime juice, honey, and ½ teaspoon salt. Add peaches, tomatoes, and onion; toss well. Let stand while chops are marinating.
  3. Preheat oven to 425°.
  4. Line an 18×13-inch rimmed baking sheet with parchment paper. Remove pork chops from bag, letting excess marinade drip off; discard marinade. Place pork on one side of prepared pan. Sprinkle pork with remaining ½ teaspoon salt. Drain liquid from pan, and reserve. Push peach mixture to one side of pan; add pork chops to pan.
  5. Bake until a meat thermometer inserted in thickest portion of pork reaches 145°, about 20 minutes. Add chives to reserved peach liquid. Drizzle over top when ready to serve.