Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies

• 1 ½ Pound - yukon gold potatoes
• 2 Tbsps - extra-virgin olive oil
• ½ teaspoon - salt
• ⅛  - black pepper
• 1 pound - mixed vegetables
• 1 Tbsp - extra-virgin olive oil
• ¼ teaspoon - salt
• ⅛  - black pepper
• 4  - pork loin chops
• 1 teaspoon - extra-virgin olive oil
• ¾ teaspoon - salt
• ⅛  - black pepper
• 1 teaspoon - garlic powder
• 1 teaspoon - Italian seasoning
• ½ Teaspoon - paprika

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.