sheet pan pork chops
This delicious sheet pan pork chops recipe combines juicy pork chops with colorful vegetables, all roasted to perfection on a single pan. It’s a quick and easy meal ideal for busy weeknights, offering a balance of protein and veggies in each serving.
Equipment
- 1 sheet pan
- 1 large bowl
- 1 tongs or spatula
- 1 meat thermometer
- 1 cutting board
- 1 knife
Ingredients
- 4 pieces bone-in pork chops, about 1 inch thick Approx. 1.5 to 2 pounds total.
- 4 cups mixed vegetables E.g., bell peppers, zucchini, and red onion, chopped.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika Plus a sprinkle for seasoning.
- 1 teaspoon dried thyme
- to taste none salt
- to taste none pepper
- optional none fresh parsley For garnish.
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the chopped mixed vegetables with olive oil, garlic powder, smoked paprika, dried thyme, salt, and pepper until evenly coated.
- On a sheet pan, spread the seasoned vegetables into an even layer, leaving space in the center for the pork chops.
- Pat the pork chops dry with paper towels and season both sides with salt, pepper, and a sprinkle of smoked paprika.
- Place the pork chops in the center of the sheet pan on top of the vegetables.
- Insert the sheet pan into the preheated oven and roast for 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
- If desired, broil for an additional 2-3 minutes to achieve a golden brown crust on the pork chops.
- Remove the sheet pan from the oven and let it rest for 5 minutes before serving.
- Garnish with fresh parsley if desired and serve hot.
Notes
Feel free to customize the vegetables based on what you have on hand or your preferences.
This dish pairs well with a side salad or crusty bread to soak up any juices.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.