Smoky Paprika Pork Chops

Tender roasted pork chops rubbed with smoked paprika, garlic, and thyme, paired with caramelized baby potatoes and tender zucchini rounds.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy
• Cost: $3.44/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• roast
• sheet pan
• smoky
• comfort food

Ingredients

• 1.25 pound bone-in pork chops (approx. 3/4-inch thick)
• 1 pound baby red potatoes (halved)
• 2 zucchinis (sliced into 1/2-inch rounds)
• 2 tablespoon olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Preheat your oven to 400°F and line a large rimmed baking sheet with aluminum foil or parchment paper.
2. In a small bowl, blend together 1 tablespoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Place the halved baby red potatoes and sliced zucchini on one side of the baking sheet. Drizzle with 1 tablespoon of the olive oil and toss with half of the spice mixture.
4. Rub the bone-in pork chops with the remaining 1 tablespoon olive oil and the rest of the spice rub on all sides. Arrange the chops in a single layer on the other half of the baking sheet.
5. Roast in the oven for 22 to 25 minutes, until the pork chops reach an internal temperature of 145°F and the potatoes are fork-tender. Let the pork rest for 5 minutes before serving alongside the roasted vegetables.

Notes

Resting the pork chops for 5 minutes allows the flavorful juices to redistribute throughout the meat.

Nutrition (per serving)

• Calories: 440
• Protein: 36 g
• Carbohydrates: 31 g
• Fat: 19 g
• Fiber: 4 g
• Sodium: 790 mg
• Saturated Fat: 4.5 g
• Sugar: 4 g
• Cholesterol: 95 mg