Sheet Pan Pork Chops with Potatoes & Broccoli
In just 1 hour, you get perfectly seasoned pork chops, crispy roasted potatoes, and tender broccoli, all cooked together for a no-fuss, flavorful meal. For an extra touch, drizzle with a zesty garlic butter or a squeeze of lemon before serving.
4 Serving(s)
Ingredients
- 4 bone-in pork chops, 1-inch thick
- 2 tsp. dried rosemary, crushed
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 5 tbsp. extra virgin olive oil
- 1 head of broccoli, cut into florets
- 1 lb. small Yukon Gold potatoes, quartered
- 1 small red onion, cut into 8 wedges
- 12 whole mini peppers
Instructions
- Preheat the oven to 450°F.
- In a large bowl, combine salt, pepper, rosemary, and oil. Mix well.
- Rub pork chops with 2 tablespoons of the oil mixture, then place on a baking sheet lined with parchment paper.
- Toss broccoli florets, cut potatoes, onion wedges, and whole peppers with remaining oil mixture and spread out on a sheet tray lined with parchment paper.
- Place pork chops on the top oven rack and the vegetables on the bottom rack. Cook for 18–20 minutes or until pork chops reach an internal temperature of 145°F.
- Remove cooked pork chops to a serving plate. Allow vegetables to continue cooking for 10 more minutes.
- Pour the pork pan juices into a sauté pan over medium-high heat. Cook to reduce the juices for 2–4 minutes, then pour over pork chops.
- Remove vegetables from the oven when the potatoes are tender and the broccoli has a little bit of char. Serve with pork chops and enjoy!
Sponsored by: National Pork Board
Recipe & photo courtesy of the National Pork Board, Des Moines, Iowa
Tip: Whole muscle pork cuts are safe to eat when cooked to 145°F and allowed to rest for 3 minutes
Nutrition Facts
670 Calories Per ServingFat: 36gSaturated Fat: 8gCholesterol: 135mgSodium: 760mgCarbohydrates: 39gFiber: 8gProtein: 49gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe