Sheet Pan Pork Chops

Thick-cut pork chops roasted on a single sheet pan with a medley of flavorful root vegetables for an easy, complete meal.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $3.67/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• sheet pan
• bake
• roast
• one-pot
• comfort food

Ingredients

• 6 boneless pork chops (1-inch thick)
• 3 tablespoon olive oil
• 1 tablespoon dried Italian seasoning
• 0.5 teaspoon garlic powder
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 2 pound red potatoes (cut into 1-inch pieces)
• 1 pound carrots (peeled and cut into 1-inch pieces)
• 1 red bell pepper (cored and cut into 1-inch strips)

Instructions

1. Preheat your oven to 400 degrees Fahrenheit (200°C). Line a large baking sheet with parchment paper for easier cleanup.
2. In a large bowl, toss the cut red potatoes and carrots with 1 1/2 tablespoons of olive oil, 1 teaspoon dried Italian seasoning, 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread them evenly on the prepared baking sheet.
3. Roast for 15 minutes. Meanwhile, prepare the pork chops.
4. Pat pork chops dry. In a separate medium bowl, combine the pork chops with the remaining 1 1/2 tablespoons of olive oil, 1 teaspoon dried Italian seasoning, 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat.
5. After the initial 15 minutes of roasting the vegetables, remove the baking sheet from the oven. Add the red bell pepper strips to the vegetables and give them a quick toss. Push the vegetables to one side of the baking sheet.
6. Place the seasoned pork chops in a single layer on the other side of the baking sheet.
7. Return to the oven and roast for another 15-20 minutes, or until the pork chops are cooked through (internal temperature 145°F/63°C) and the vegetables are tender and slightly caramelized.
8. Let the pork chops rest for a few minutes before serving to retain juices. Serve hot.

Notes

Ensure your pork chops are thick enough (1 inch) to cook alongside the vegetables without drying out. If they are thinner, add them to the pan halfway through the second roasting time.

Nutrition (per serving)

• Calories: 509
• Protein: 32.3 g
• Carbohydrates: 36.1 g
• Fat: 27.1 g
• Fiber: 4.8 g
• Sodium: 509 mg
• Saturated Fat: 8 g
• Sugar: 6 g
• Cholesterol: 85 mg