Sheet Pan Pork Chops and Peaches

Position a rack in the upper third of an oven and preheat to 475°F (245°C). Remove the pork chops from the refrigerator to bring to room temperature, 20 to 30 minutes.

Meanwhile, make the miso glaze. In a small saucepan over low heat, combine the miso, brown sugar, sake and mirin. Whisk until smooth and slightly thickened, 3 to 4 minutes. Remove from the heat and let cool for 5 minutes.

In a small bowl, stir together the garlic and 2 Tbs. of the avocado oil. Place the pork chops on a nonstick baking sheet. Rub the oil mixture on both sides of the pork chops, then brush with about 1 cup (8 oz./250 ml) of the miso glaze, reserving the remaining glaze for serving. Season the pork chops with salt and pepper.

In a bowl, toss together the peaches with the remaining 2 Tbs. avocado oil and season with salt and a few grinds of black pepper. In another bowl, toss together the green onions, a light drizzle of avocado oil and a pinch of salt.

Roast the pork chops for 5 minutes. Remove the baking sheet from the oven, turn the chops over, and arrange the peaches evenly around the pork chops. Continue roasting until an instant-read thermometer inserted into the center of the chops registers 145°F (63°C) or they are done to your liking and the peaches are slightly charred on the edges, about 12 minutes, adding the green onions about halfway through the cooking time.

Let rest for 5 minutes, then divide the chops and peaches among individual plates. Drizzle with the pan juices and sprinkle with some freshly ground pepper. Garnish with the sesame seeds and greens onions and serve with the remaining miso glaze alongside. Serves 5.

Williams Sonoma Test Kitchen