Sheet Pan Pork Chops

Name: Sheet Pan Pork Chops (Upgraded)
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 Bone-in Pork Chops - about 1 inch thick; 1 lb Yukon Gold Potatoes - quartered; 1 lb Carrots - peeled and chopped; 1 large Sweet Potato - peeled and cubed; 1/2 head Brussels Sprouts - trimmed and halved; 2 tbsp Olive Oil; 2 tbsp Dijon Mustard; 2 cloves Garlic - minced; 1 tbsp Fresh Rosemary - chopped; 1 tbsp Fresh Thyme - chopped; 1/2 tsp Salt; 1/4 tsp Black Pepper

⏱55 min

👥4

🔥500 cal

Medium

🍽️Mediterranean

Pork chops roasted with a medley of root vegetables and fresh herbs for a more complex flavor.

4 Bone-in Pork Chops - about 1 inch thick

1 lb Yukon Gold Potatoes - quartered

1 lb Carrots - peeled and chopped

1 large Sweet Potato - peeled and cubed

1/2 head Brussels Sprouts - trimmed and halved

See all 12 ingredients ↓

(0 reviews)

⏱55 min

👥4

🔥500 cal

Medium

🍽️Mediterranean

Pork chops roasted with a medley of root vegetables and fresh herbs for a more complex flavor.

#sheet pan dinner #pork chops #root vegetables #herb roasted

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, whisk together all Marinade ingredients.
Place the Pork Chops in a resealable bag or container and pour the marinade over them. Marinate for at least 30 minutes (or up to 4 hours).
In a separate large bowl, toss the Potatoes, Carrots, Sweet Potato, and Brussels Sprouts with 1 tbsp Olive Oil, Salt, and Pepper.
Spread the Vegetables in a single layer on a large baking sheet.
Place the marinated Pork Chops on top of the Vegetables.
Bake for 35-40 minutes, or until the Pork Chops reach an internal temperature of 145°F (63°C) and the Vegetables are tender.
Let rest for 5 minutes before serving.

Ingredients

4 4 Bone-in Pork Chops - about 1 inch thick
1 lb 450 g Yukon Gold Potatoes - quartered
1 lb 450 g Carrots - peeled and chopped
1 large 1 large Sweet Potato - peeled and cubed
1/2 head 1/2 head Brussels Sprouts - trimmed and halved
2 tbsp 30 mL Olive Oil
2 tbsp 30 mL Dijon Mustard
2 cloves 10 mL Garlic - minced
1 tbsp 15 mL Fresh Rosemary - chopped
1 tbsp 15 mL Fresh Thyme - chopped
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper

Equipment

Large Baking Sheet
Large Bowl
Resealable Bag or Container
Meat Thermometer

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, whisk together all Marinade ingredients.
Place the Pork Chops in a resealable bag or container and pour the marinade over them. Marinate for at least 30 minutes (or up to 4 hours).
In a separate large bowl, toss the Potatoes, Carrots, Sweet Potato, and Brussels Sprouts with 1 tbsp Olive Oil, Salt, and Pepper.
Spread the Vegetables in a single layer on a large baking sheet.
Place the marinated Pork Chops on top of the Vegetables.
Bake for 35-40 minutes, or until the Pork Chops reach an internal temperature of 145°F (63°C) and the Vegetables are tender.
Let rest for 5 minutes before serving.

Nutrition per serving

Calories 500

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Sheet Pan Pork Chops

Sheet Pan Pork Chops

Ratings & Reviews

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