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Sheet Pan Pork Chops with Potatoes & Broccoli

In just 30minutes, 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.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Cut: Pork Chops
Servings: 4
Calories: 670kcal

Ingredients

  • 4 bone-in ribeye pork chops 1-inch thick
  • 2 tsp dried rosemary crushed
  • 1 tsp salt
  • ½ 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 tbsp 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!

Nutrition

Calories: 670kcal | Carbohydrates: 39g | Protein: 49g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 135mg | Sodium: 760mg | Fiber: 8g
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