sheet pan pork chops
This easy and flavorful dish features juicy pork chops cooked alongside vibrant vegetables, all prepared on a single sheet pan for a hassle-free meal.
Equipment
- 1 large baking sheet
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 tongs
- 1 aluminum foil optional
Ingredients
- 4 pieces boneless pork chops about 1-inch thick
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 cup cherry tomatoes
- 1 teaspoon dried Italian herbs
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, place the pork chops. Drizzle with 1 tablespoon of olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the spices into the chops to ensure they are well coated.
- In a mixing bowl, toss the broccoli, carrots, and cherry tomatoes with the remaining 1 tablespoon of olive oil, dried Italian herbs, and a pinch of salt and pepper.
- Arrange the seasoned vegetables around the pork chops on the baking sheet.
- Bake in the preheated oven for about 25 minutes, or until the pork has reached an internal temperature of 145°F (63°C) and the vegetables are tender.
- Remove from the oven and let the pork chops rest for about 5 minutes before serving.
Notes
You can substitute or add other vegetables such as bell peppers, zucchini, or onions according to your preference.
For a slightly crispy texture, broil the dish for an additional 2-3 minutes after baking.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.