From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Italian Sheet Pan Pork Chops
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Instructions
1
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Preheat the oven to 400℉.
2
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Cut the vegetables and place them into a large bowl.
3
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In a small bowl, mix together the oil and seasonings. Pour half of it over the vegetables along with the grated parmesan cheese and toss. Set aside.
4
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Pound the pork chops to tenderize, then brush the remaining seasoning mixture over both sides to coat. Arrange the one one half of the sheet pan.
5
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Spread the vegetables evenly on the other side of the sheet pan.
6
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Transfer the baking sheet to the oven. Bake for 8 minutes, then flip the pork chops and bake for an additional 8 minutes.
7
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Turn the broiler on high and broil for 5 minutes.
8
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Remove from the oven. Sprinkle with shredded parmesan to serve.
My Calorie Intake
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Tips & Tricks (5)
- Pat Dry for Perfect Browning 🥩Pat the bone-in pork chops completely dry with paper towels before seasoning to ensure a golden crust and better heat transfer to the meat.
- Stagger Your Vegetables 🥒Add faster-cooking vegetables like green beans and summer squash halfway through roasting while keeping onions and bell peppers from the start for perfectly cooked results.
- Toast the Italian Seasoning 🌿Bloom your Italian seasoning and red pepper flakes in warm olive oil for 30 seconds before coating the pan to intensify their flavors exponentially.
- Reserve Shredded Parmesan for the End ✨Add shredded parmesan cheese only in the final 2-3 minutes of cooking so it melts beautifully without burning while maintaining its savory punch.
- Use a Meat Thermometer for Doneness 🌡️Insert a thermometer into the thickest part of the bone-in pork chop away from bone—target 145°F for perfectly juicy, safe-to-eat meat every time.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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