Sheet Pan Pork Chops with Potatoes & Broccoli

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

Cook Time: 30

Cut: Pork Chops

Servings:

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

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