Sheet Pan Balsamic Pork Chops with Roasted Veggies
Juicy bone-in pork chops brushed with a tangy balsamic glaze roast alongside vibrant bell peppers, red onion, and broccoli. A simple, flavorful sheet pan meal ready in under an hour for a hearty weeknight dinner.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 bone-in pork chops thick
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 red bell peppers sliced
- 1 yellow bell pepper sliced
- 1 red onion sliced
- 2 cups broccoli florets
- 1 tablespoon olive oil for vegetables
- 1 teaspoon Italian seasoning
Instructions
Instructions
- Preheat your oven to 400°F.
- Mix balsamic vinegar, olive oil, garlic powder, thyme, salt, and pepper in a small bowl until combined.
- Place the pork chops on a sheet pan and brush both sides with the balsamic mixture.
- In a large bowl, toss sliced bell peppers, red onion, and broccoli with olive oil, Italian seasoning, salt, and pepper.
- Arrange vegetables around the pork chops on the sheet pan.
- Bake for 25 to 30 minutes or until pork reaches 145°F and vegetables are tender-crisp.
- Let pork rest for 5 minutes before serving. Plate and enjoy!
Notes
Reheat leftovers in pressure cooker with a little water or covered in the microwave to retain moisture. Store in airtight containers in fridge up to 4 days or freeze separately for up to 2 months.