Sheet Pan Pork Chops – a delicious and healthy meal you can prep in minutes and leave it to the oven to do the rest.
Course Main Course
Keyword Sheet Pan Pork Chops
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
3tbspsgrated Parmesan cheese
1 tsponion powder
1/2tspground black pepper
1lb Yukon baby gold potatoes
juice from half a lemon
4boneless pork chops, about 1" thick
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.
Using a meat thermometer while pork chops cook in the oven is the key to a juicy pork chop.