sheet pan pork chops
This recipe for sheet pan pork chops is a simple and delicious dish that brings all the flavors together in one easy-to-clean-up meal. Perfect for a weeknight dinner, the tender pork chops are paired with roasted vegetables for a complete meal.
Equipment
- 1 large baking sheet
- 1 cutting board
- 1 knife
- 1 mixing bowl
- 1 meat thermometer
- 1 tongs or spatula
Ingredients
- 4 pieces bone-in pork chops about 1 inch thick
- 2 cups broccoli florets
- 2 cups baby red potatoes halved
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 piece lemon sliced
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the olive oil, garlic powder, paprika, oregano, salt, and black pepper. Mix well.
- Add the pork chops to the bowl and coat them thoroughly with the marinade.
- On one side of the baking sheet, arrange the pork chops in a single layer.
- On the other side of the baking sheet, toss the broccoli florets and halved baby red potatoes with any remaining marinade. Spread them out evenly.
- Place lemon slices on top of the pork chops and vegetables for added flavor.
- Bake in the preheated oven for about 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
- If desired, you can broil the dish for an additional 2-3 minutes for a crispy finish.
- Remove from the oven and let the pork chops rest for 5 minutes before serving.
Notes
Be sure to check the internal temperature of the pork to ensure it is fully cooked.
Feel free to substitute the vegetables based on preference or seasonal availability; carrots, bell peppers, or asparagus also work well.
Serve with a side salad or bread for a more hearty meal.