Peachy Pork with Pomegranate Molasses and Charred Onion Sheet Pan Supper

2 bone-in pork or veal chops (1 1/2 inches thick)

1 medium red onion, sliced 1/2-inch thick and separated into individual rings

1 T. plus 1 tsp. extra-virgin olive oil

1 tsp. kosher salt, plus more as needed

1 tsp. finely ground black pepper, plus more as needed

8 ounces peaches or nectarines (about one large peach or nectarine), pitted and cut into thick wedges

Pomegranate molasses, for serving

Chopped fresh basil, for serving

 

Heat the oven to 475 degrees. In a large bowl, toss the chops and onions with the 1 T. olive oil and salt and pepper. Arrange the chops and onions on a rimmed baking sheet, keeping the meat on one side and the onions on the other, and leaving space for adding the peaches later. Roast for 8 minutes.  Meanwhile, in a large bowl, toss the peaches with the remaining 1 tsp. olive oil, and sprinkle them with a generous pinch each of salt and pepper. Turn the oven to broil. Add the peaches to the cleared space on the baking sheet, and broil until everything is lightly charred and the chops are just cooked through, 3 to 5 minutes. (If your chops are thinner than 1 1/2 inches, pull them from the broiler when they are cooked through, and then return the baking sheet to the broiler to finish the onions and peaches.) Divide the chops, onions and peaches among individual serving plates, drizzle them with pomegranate molasses to taste, and sprinkle with chopped basil. Note: If you want to double the recipe, use two sheet pans, and make sure to rotate them so they both have time directly under the broiler.