Print

Easy Sheet Pan Pork Chops with Roasted Vegetables

easy sheet pan pork chops - featured image
Print Recipe

Juicy, flavorful pork chops and caramelized roasted vegetables come together on one pan for a quick, easy, and delicious weeknight dinner. This recipe uses a simple brine technique and staggered vegetables to ensure perfect results every time.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon onion powder
  • 1/4 cup kosher salt (for brine)
  • 4 cups warm water (for brine)
  • 2 tablespoons brown sugar (for brine)
  • 1 medium sweet potato, peeled and cut into 1-inch cubes (about 2 cups)
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 2 cups broccoli florets
  • 2 tablespoons olive oil (for vegetables)
  • 1 teaspoon salt (for vegetables)
  • 1/2 teaspoon black pepper (for vegetables)
  • 1 teaspoon dried rosemary or Italian seasoning

Instructions

  1. Brine the pork chops (optional): In a large bowl, dissolve 1/4 cup kosher salt and 2 tablespoons brown sugar in 4 cups warm water. Submerge the pork chops completely and let them sit at room temperature for 15-20 minutes. Do not exceed 30 minutes.
  2. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil. If using foil, spray lightly with cooking spray.
  3. Pat the pork chops completely dry with paper towels. In a small bowl, mix together smoked paprika, dried thyme, salt, pepper, onion powder, and minced garlic. Rub each pork chop with 1/2 tablespoon olive oil, then sprinkle the seasoning mixture evenly over both sides. Set aside.
  4. In a large bowl, toss the sweet potato cubes, bell pepper pieces, red onion wedges, and broccoli florets with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and dried rosemary or Italian seasoning until evenly coated.
  5. Spread the vegetables in a single layer on the prepared baking sheet, leaving space in the center for the pork chops. Place the seasoned pork chops in the center, nestled among the vegetables.
  6. Roast for 15 minutes at 425°F. Remove the pan from the oven, flip the pork chops using tongs, and stir the vegetables. Return to the oven and roast for another 10-15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) when checked with an instant-read thermometer inserted into the thickest part (avoiding the bone).
  7. Remove from the oven and let the pork chops rest on the pan for 5 minutes before serving. The vegetables should be tender and caramelized, with some brown edges.

Notes

For best results, use bone-in pork chops about 1-inch thick. Pat the pork chops completely dry before seasoning to ensure browning. Use an instant-read thermometer to avoid overcooking. Stagger vegetables if using ones with different cooking times. Leftovers keep in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes to revive crispiness.

Nutrition

Keywords: sheet pan dinner, pork chops, roasted vegetables, easy weeknight dinner, one-pan meal, gluten-free, dairy-free

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