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Tender pork chops, crisp roasted potatoes, and a colorful array of vegetables in a complete and easy dinner. Made all on one sheet pan, so that even cleanup is fast and easy!

Ingredients

  • 1 1/2 pounds yukon gold potatoes
  • 1 pound mixed vegetables (choice, like broccoli, cauliflower, bell peppers, carrots, zucchini, etc.)
  • 3 tablespoons olive oil (divided)
  • 1 1/2 teaspoons salt (divided)
  • black pepper
  • 4 pork loin chops (1.5lb. each, about 1” thick)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika

Directions

  1. "Preheat the oven to 400° F.
  2. Line an extra-large baking sheet with parchment paper.
  3. With a sharp knife dice potatoes into ¾” pieces. Place in a gallon-sized Ziploc bag.
  4. Drizzle 2 Tbs. olive oil into the bag and add ½ tsp. salt, and black pepper, to taste.
  5. Seal the bag and shake until the potatoes are evenly coated in the seasoned oil.
  6. Transfer the potatoes onto the baking sheet. Do not discard the Ziploc bag.
  7. Transfer the baking sheet to the middle rack of the preheated oven.
  8. Roast the potatoes for 15 minutes, until they are just able to be pierced with a fork, but not soft.
  9. Cut the vegetables into uniform pieces. For vegetables like broccoli and cauliflower, cut into 1” florets. Slice carrots a ¼” thick. For zucchini and summer squash, slice ½” thick. Cut bell peppers or onions into 1” strips. Halve Brussels sprouts, etc.
  10. Place the vegetables in the Ziploc bag. Add 1 Tbs. of olive oil, ¼ tsp. salt, and black pepper, to taste.
  11. Use a rubber spatula to push the potatoes to one side of the baking sheet. Transfer the vegetables to the opposite side of the sheet.
  12. Roast the potatoes and vegetables for 5 minutes while preparing the pork chops.
  13. Rinse the pork chops with cold water and pat dry with paper towels.
  14. Place the pork chops in the Ziploc bag. Add the remaining 1 tsp. olive oil, ¾ tsp. salt, and black pepper, to taste.
  15. Seal the bag and shake to evenly coat the pork chops in the oil and seasoning.
  16. Remove the baking sheet from the oven.
  17. Transfer the pork chops to the center of the baking sheet, arranging the potatoes and vegetables around the perimeter.
  18. Sprinkle the garlic powder, Italian seasoning, and paprika evenly over potatoes, pork, and vegetables.
  19. Return the baking sheet to the middle rack of the hot oven.
  20. Roast for 15 minutes.
  21. Open the oven door. Using a rubber spatula, stir the potatoes and vegetables.
  22. Continue roasting for 5-7 minutes longer, or until the pork reaches an internal temperature of 150° F and the potatoes and browned.
  23. Remove the baking sheet from the oven.
  24. Allow the pork to rest on the baking sheet for 3-4 minutes.
  25. Plate the pork chops with the potatoes and vegetables, and serve.
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NutritionView more

550Calories
Sodium61%DV1470mg
Fat31%DV20g
Protein110%DV56g
Carbs13%DV38g
Fiber44%DV11g

PER SERVING *

Calories550Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat3.5g18%
Trans Fat
Cholesterol110mg37%
Sodium1470mg61%
Potassium2080mg59%
Protein56g110%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate38g13%
Dietary Fiber11g44%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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