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Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Warning0 allergens identified
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Instructions
1
Preheat the oven to 400°F.
2
Line an extra-large baking sheet with parchment paper.
3
Cut the potatoes into 3/4 inch pieces and transfer to a gallon-sized zip-top bag.
4
Drizzle the olive oil into the bag and add the salt and black pepper. Seal the bag and shake until the potatoes are evenly coated.
5
Transfer the potatoes to the prepared baking sheet and arrange them in an even layer. Do not discard the zip-top bag.
6
Roast the potatoes on middle rack of oven until just able to be pierced with a fork, but not soft, about 15 minutes.
7
Cut the mixed vegetables into uniform pieces. Slice zucchini and summer squash into 1/2-inch thick rounds. Cut bell peppers or onions into 1-inch strips.
8
Slice the carrots 1/4 inch thick.
9
Cut broccoli and cauliflower into 1-inch florets.
10
Place all of the vegetables in the zip-top bag. Add the olive oil, salt, and black pepper. Seal the bag and shake until the vegetables are coated.
11
Remove the baking sheet from the oven. Use a rubber spatula to push the potatoes to one side. Arrange the mixed vegetables on the other side. Do not discard the zip-top bag.
12
Return the baking sheet to the oven and roast the potatoes and vegetables for 5 minutes while preparing the pork chops.
13
Place the pork chops in the zip-top bag. Add the olive oil, salt, and black pepper, then seal and shake the bag to evenly coat pork chops.
14
Remove baking sheet from the oven. Use a rubber spatula to push the potatoes and vegetables to the perimeter of the pan, and place the pork chops in the cleared space. Sprinkle the garlic powder, Italian seasoning, and paprika evenly over the pork chops and vegetables.
15
Return the baking sheet to the middle rack of oven and roast for 15 minutes.
16
Carefully stir the potatoes and mixed vegetables with a rubber spatula. Continue roasting until potatoes are browned and pork reaches an internal temperature of 145°F, 5-7 minutes.
17
Check to see that dish is done. Remove from oven or add time as needed.
18
Allow pork to rest on baking sheet for 3-4 minutes, then serve. Refrigerate leftovers for up to 2 days.
My Calorie Intake
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Tips & Tricks (5)
- Cut Potatoes Uniformly 🥔Dice all potatoes to the same size (about ¾-inch cubes) so they roast evenly and finish at the same time as your pork chops.
- Dry Your Pork First 🧻Pat the pork chops completely dry with paper towels before seasoning to ensure better browning and a more flavorful crust on the sheet pan.
- Stagger Your Vegetables ⏱️Add hardy vegetables like potatoes first, then add quicker-cooking vegetables 10-15 minutes later to prevent overcooking while keeping everything perfectly tender.
- Use Convection Setting 🌪️If your oven has a convection setting, use it to promote even air circulation and achieve crispier potatoes and vegetables in less time.
- Toss Halfway Through 🔄Halfway through roasting, shake the pan and stir the vegetables while flipping the pork chops to ensure even cooking and caramelization on all sides.
Recipe Facts
Diet at a Glance
Low Sugar
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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