Sheet Pan Pork Chops – a delicious and healthy meal you can prep in minutes and leave it to the oven to do the rest.
Sheet pan meals are a secret weapon of the home cook to get dinner on the table in a timely and efficient way. Some favorites include Sheet Pan Chicken Fajitas, Sheet Pan Sliders and buttery Sheet Pan Garlic Shrimp. You can’t go wrong with any of these quick and easy meals.
Sheet Pan Pork Chops Recipe
Magic happens when you pair your favorite protein, in this case pork, with a favorite vegetable, starch and add a bit of a flavor boost.
This sheet pan dinner can easily be adapted to include other veggies of your choosing or to satisfy any picky eaters you may have.
Sheet pan recipes are the MVP’s of the home cook with their ease of execution and a guarantee of very few dishes to wash.
Ingredients for Sheet Pan Pork Chops
The full recipe with instructions and ingredient amounts can be found at the bottom of the page.
Pantry Ingredients
- garlic powder
- onion powder
- table salt and finely ground black pepper
- olive oil – avocado oil works too
Fresh Ingredients
- Parmesan cheese – this is best when grated yourself
- Yukon baby gold potatoes
- broccoli
- fresh lemon juice
- boneless pork chops – 1″ thick
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How To Make Sheet Pan Pork Chops
Step one: Preheat oven to 400 degrees F.
Step two: While the oven is preheating and you prepare the spice mixture and veggies, allow the pork chops to come to room temperature. Line a sheet pan with parchment paper.
Step three: In a small bowl, mix combine garlic powder, onion powder, salt, pepper, and Parmesan cheese. Set aside.
Step four: Cut potatoes into small, roughly even-sized pieces. Cut stems off broccoli and cut the tops into medium-sized pieces. Arrange potatoes and vegetables on the sheet pan.
Step five: Drizzle vegetables with oil and juice of half a lemon. Toss to coat. Push vegetables to the sides of the pan to make room for the pork chops.
Step six: Place pork chops on the sheet pan. Sprinkle the spice mixture evenly over the pork chops and vegetables, turning the pork chops over to season both sides.
Step seven: Bake until pork chops reach an internal temperature of 140° F and vegetables are tender. *This will result in medium-rare porkchops. Pork chops will continue to cook out of the oven and are safe to eat at 145 degrees F with a three minute rest. This method will ensure your pork chops are juicy and delicious. Using a meat thermometer is key when it comes to getting a juicy pork chop.
At What Temperature Are My Pork Chops Ready To Eat?
Pork chops are safe and ready to eat at an internal temperature of 145 degrees F, with a three minute rest. Since pork chops are a very lean cut of meat, cooking it beyond the recommended temperature results in a less than tender texture.
The best way to achieve the perfect temperature is by using a wireless digital thermometer when cooking your pork chops. Measure the temperature at the thickest part of the cut.
Remove the pork from the oven at 140 degrees F and let it to continue to cook on the counter until the 145 degree temperature is reached.
What if I don’t have parchment paper?
You can skip the parchment paper or line the baking sheet with foil.
Can I use bone-in pork chops instead of boneless?
Sure, just keep in mind that bone-in pork chops cook a bit faster so you’ll need to adjust the cooking time a bit, which could interfere with the potatoes being done at the same time.
Can I use baby red potatoes or sweet potatoes instead?
Yes, that would be fine!
What can I substitute for the broccoli?
Green beans or Brussels sprouts would be a great substitute, otherwise feel free to use your favorite vegetables.
Can I use a pork loin instead of pork chops?
Yes, it’s a great substitute.
I eat a dairy-free diet. Is there a substitute for the Parmesan cheese?
To keep this recipe dairy free you can omit the cheese. Feel free to add paprika, sage, or any of your favorite spices for flavor.
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Sheet Pan Pork Chops
Ingredients
- 3 tbsps grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp table salt
- 1/2 tsp ground black pepper
- 1 lb Yukon baby gold potatoes
- 1 bunch broccoli
- 2 tbsps olive oil
- juice from half a lemon
- 4 boneless pork chops, about 1" thick
Instructions
- Preheat oven to 400 degrees F.
- While the oven is preheating and you prepare the spice mixture and veggies, allow the pork chops to come to room temperature. Line a sheet pan with parchment paper.
- In a small bowl, mix combine garlic powder, onion powder, salt, pepper, and Parmesan cheese. Set aside.
- Cut potatoes into small, roughly even-sized pieces. Cut stems off broccoli and cut the tops into medium-sized pieces. Arrange potatoes and vegetables on the sheet pan.
- Drizzle vegetables with oil and juice of half a lemon. Toss to coat. Push vegetables to the sides of the pan to make room for the pork chops.
- Place pork chops on the sheet pan. Sprinkle the spice mixture evenly over the pork chops and vegetables, turning the pork chops over to season both sides.
- Bake until pork chops reach an internal temperature of 140° F and vegetables are tender. *This will result in medium-rare porkchops. Pork chops will continue to cook out of the oven and are safe to eat at 145 degrees F with a three minute rest. This method will ensure your pork chops are juicy and delicious. Using a meat thermometer is key when it comes to getting a juicy pork chop.
Notes
Nutrition
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