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Easy Sheet Pan Pork Chops with Roasted Vegetables

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Tender and juicy pork chops roasted on a single sheet pan with caramelized vegetables. A quick, budget-friendly, and family-approved weeknight dinner ready in under an hour with minimal cleanup.

Ingredients

Scale
  • 4 bone-in pork chops (about 1 inch thick)
  • 1 pound baby potatoes, halved
  • 2 cups broccoli florets
  • 3 medium carrots, peeled and cut into 2-inch pieces
  • 1 large red onion, cut into wedges
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Position rack in center. Line a large sheet pan with parchment paper or foil.
  2. Wash and halve baby potatoes. Cut broccoli into bite-sized florets. Peel carrots and cut into 2-inch pieces. Cut red onion into wedges, keeping root end intact. Toss all vegetables onto the prepared sheet pan.
  3. Drizzle 2 tablespoons olive oil over vegetables. Sprinkle with half the minced garlic, half the rosemary, half the thyme, and a good pinch of salt and pepper. Toss to coat evenly. Spread in a single layer, leaving space in the center for pork chops.
  4. Pat pork chops dry with paper towels. In a small bowl, mix remaining garlic, rosemary, thyme, paprika, 1 tablespoon olive oil, and a generous pinch of salt and pepper. Rub mixture all over both sides of each pork chop.
  5. Place seasoned pork chops in the center of the sheet pan, nestled among vegetables. Ensure chops are not overlapping.
  6. Roast for 20 minutes. Flip pork chops with tongs and stir vegetables. Return to oven.
  7. Continue roasting for another 10-15 minutes, until pork reaches an internal temperature of 145°F (63°C) at the thickest part.
  8. Transfer pork chops to a cutting board and let rest for 5 minutes.
  9. Check vegetables for tenderness and caramelization. If needed, return pan to oven while pork rests.
  10. Arrange pork chops on a platter with roasted vegetables. Spoon pan juices over the top. Serve hot.

Notes

Pat pork chops dry for better browning. Cut vegetables to similar sizes for even cooking. Use a meat thermometer for perfectly cooked pork. Let pork rest 5 minutes before serving. For thinner chops, start checking at 20 minutes. For thicker chops, add a few extra minutes.

Nutrition

Keywords: sheet pan pork chops, roasted vegetables, easy weeknight dinner, one pan meal, pork chop recipe

Find it online: https://flurpchef.com/easy-sheet-pan-pork-chops-with-roasted-vegetables/