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Easy Sheet Pan Pork Chops with Roasted Vegetables

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A simple, one-pan dinner featuring juicy bone-in pork chops and caramelized roasted vegetables. Ready in about 35 minutes with minimal cleanup, this recipe is perfect for busy weeknights and delivers maximum flavor with minimal fuss.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 medium Yukon Gold potatoes, cut into 1-inch cubes
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and cut potatoes into 1-inch cubes. Peel carrots and cut into similar-sized chunks. Cut bell pepper into 1-inch pieces and onion into wedges.
  3. In a large bowl, toss the cut vegetables with 2 tablespoons olive oil, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on a sheet pan, leaving space in the center for the pork chops.
  4. Pre-roast the vegetables for 10 minutes.
  5. While vegetables are pre-roasting, pat pork chops dry with paper towels. In a small bowl, mix 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture all over both sides of each pork chop.
  6. After 10 minutes, remove the sheet pan from the oven. Place the seasoned pork chops in the center of the pan, nestled among the vegetables.
  7. Return the pan to the oven and roast for 18-22 minutes. Halfway through (at the 10-minute mark), flip the pork chops and stir the vegetables.
  8. Check for doneness: pork should reach an internal temperature of 145°F (63°C) in the thickest part. Vegetables should be tender and golden-brown.
  9. Let the pork chops rest on the pan for 5 minutes before serving.
  10. Transfer pork chops and vegetables to plates or a platter. Spoon any pan juices over the top. Serve immediately.

Notes

For best results, use bone-in pork chops at least 1-inch thick. Pat pork dry before seasoning to ensure browning. Pre-roasting vegetables gives them a head start. Let pork rest 5 minutes before serving. Leftovers keep in the refrigerator for up to 4 days.

Nutrition

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

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