Dinner just got pretty much effortless with this easy recipe for  Sheet Pan Italian Pork Chops and Veggies!
I LOVE sheet pan dinners. Â They’re quick, easy and with minimal cleanup. Â Everything roasts perfectly in one pan! Â Juicy pork chops, crisp-tender asparagus, potatoes and onions in a simple Italian mixture. Â Easy peasy!
Yesterday I worked in the yard cleaning up after Hurricane Matthew. Â We were so fortunate here on the coast of NC (in the Morehead City area) not to have been severely impacted. Â Inland areas are a different story, though… the flooding is horrible and I feel so blessed. Â I have a lot of trees in my yard so needless to say there were a lot of limbs to pick up… but I’m not complaining one bit about having to pick up a few limbs. Â I only lost power for about five minutes but a lot of other people weren’t so fortunate.
I understand that after you’ve worked all day the last thing you want to do is work again in the kitchen. Â That’s what’s rather awesome about this recipe… Â it’s basically less than 10 minutes prep time for a complete dinner the whole family will love.
Enjoy!
Sheet Pan Italian Pork Chops and Veggies
Ingredients
- ¼ cup olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon minced fresh garlic
- 2 teaspoons lemon juice
- 1 ½ pounds bone-in pork chops about 4-5
- 1 pound baby red potatoes sliced into 1 inch pieces
- 1 bunch asparagus tough ends trimmed and sliced into 3 to 4 inch pieces
- ½ small yellow onion sliced
- 2 tablespoons chopped fresh parsley optional garnish
Instructions
- Preheat your oven to 400 degrees F. Spray a large rimmed baking sheet with cooking spray.
- In a large bowl, combine the olive oil, Italian seasoning, salt, pepper, garlic, and lemon juice.
- Place the pork chops on the baking sheet and brush the tops with about â…“ of the olive oil mixture.
- Add the potatoes, asparagus, and onion to the bowl with the olive oil mixture and toss to coat as evenly as possible. Spread the vegetables evenly around the pork chops.
- Bake for 22 to 25 minutes, or until pork has an internal temperature of at least 145 degrees F (for medium) in the thickest part of the meat using an instant-read thermometer. Change your oven setting to low broil and broil for 3 to 4 minutes to brown the tops of pork chops. Garnish with chopped fresh parsley when serving (if desired).
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
CJ
I have made that recipe tonight only I added carrots because I like carrots so I’m hoping it’ll be good it smells wonderful.
jamie velasquez
Very good and tasty recipe. I left out the potatoes as I cannot eat the. It was a great recipe
Thanks so much, Jamie – Happy to hear you enjoyed it! 🙂
Joanne
Have you made this with boneless pork chops?
Hi Joanne, No I have not tested this recipe with boneless pork chops so I can’t give any specific advice – sorry I can’t be of more help. I hope you enjoy this if you make it! 🙂