Dinner just got pretty much effortless with this easy recipe for Sheet Pan Italian Pork Chops and Veggies!
I LOVE sheet pan dinners. They’re quick, easy and with minimal cleanup. Everything roasts perfectly in one pan! Juicy pork chops, crisp-tender asparagus, potatoes and onions in a simple Italian mixture. Easy peasy!
Yesterday I worked in the yard cleaning up after Hurricane Matthew. We were so fortunate here on the coast of NC (in the Morehead City area) not to have been severely impacted. Inland areas are a different story, though… the flooding is horrible and I feel so blessed. 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. 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. That’s what’s rather awesome about this recipe… 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 ⅓ 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! 🙂