Simple Sheet Pan Pork Chops With Potatoes And Vegetables

Yummly
Simple Sheet Pan Pork Chops With Potatoes And Vegetables
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Description

Tender pork chops, crisp roasted potatoes, and a colorful array of vegetables is a complete and easy dinner. Made all on one sheet pan, even clean up 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. 1"Preheat the oven to 400° F.
  2. 2Line an extra-large baking sheet with parchment paper.
  3. 3With a sharp knife dice potatoes into ¾” pieces. Place in a gallon-sized Ziploc bag.
  4. 4Drizzle 2 Tbs. olive oil into the bag and add ½ tsp. salt, and black pepper, to taste.
  5. 5Seal the bag and shake until the potatoes are evenly coated in the seasoned oil.
  6. 6Transfer the potatoes onto the baking sheet. Do not discard the Ziploc bag.
  7. 7Transfer the baking sheet to the middle rack of the preheated oven.
  8. 8Roast the potatoes for 15 minutes, until they are just able to be pierced with a fork, but not soft.
  9. 9Cut 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. 10Place the vegetables in the Ziploc bag. Add 1 Tbs. of olive oil, ¼ tsp. salt, and black pepper, to taste.
  11. 11Use 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. 12Roast the potatoes and vegetables for 5 minutes while preparing the pork chops.
  13. 13Rinse the pork chops with cold water and pat dry with paper towels.
  14. 14Place the pork chops in the Ziploc bag. Add the remaining 1 tsp. olive oil, ¾ tsp. salt, and black pepper, to taste.
  15. 15Seal the bag and shake to evenly coat the pork chops in the oil and seasoning.
  16. 16Remove the baking sheet from the oven.
  17. 17Transfer the pork chops to the center of the baking sheet, arranging the potatoes and vegetables around the perimeter.
  18. 18Sprinkle the garlic powder, Italian seasoning, and paprika evenly over potatoes, pork, and vegetables.
  19. 19Return the baking sheet to the middle rack of the hot oven.
  20. 20Roast for 15 minutes.
  21. 21Open the oven door. Using a rubber spatula, stir the potatoes and vegetables.
  22. 22Continue roasting for 5-7 minutes longer, or until the pork reaches an internal temperature of 150° F and the potatoes and browned.
  23. 23Remove the baking sheet from the oven.
  24. 24Allow the pork to rest on the baking sheet for 3-4 minutes.
  25. 25Plate the pork chops with the potatoes and vegetables, and serve.
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