Sheet Pan Pork Chops and Potatoes
Thick boneless pork chops, Parmesan baby potatoes and broccoli roasted in stages on one baking sheet at 425°F. The pork is done at 145°F, then rests for 3 minutes.
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Ingredients
- 4 boneless pork chops thick-cut
- salt and pepper for the pork chops
- 1 teaspoon garlic powder for the pork chops
- 1 teaspoon Italian herb seasoning blend or Herbs de Provence
- 1/2 teaspoon smoked paprika
- 2 teaspoons dry ranch seasoning
- 3 cups broccoli florets
- 1 tablespoon olive oil for the broccoli
- salt and pepper for the broccoli
- 1 pound baby gold potatoes or baby red potatoes, halved
- 2 tablespoons olive oil for the potatoes
- salt and pepper for the potatoes
- 2 teaspoons garlic powder for the potatoes
- 1/3 cup Parmesan cheese grated
Instructions
- Preheat the oven to 425°F and grease a baking sheet.
- Cut the potatoes in half and toss them with their olive oil, salt, pepper, garlic powder and Parmesan. Arrange them on one-third of the sheet pan and bake for 5 to 10 minutes while you prepare the pork chops.
- Season the chops all over with salt and pepper, then with their garlic powder, Italian herb blend, smoked paprika and ranch seasoning. Place them on the center third of the pan and return it to the oven for 10 minutes.
- Toss the broccoli with its olive oil, salt and pepper. Arrange it on the remaining third of the pan. Bake for another 10 to 15 minutes, until the potatoes and broccoli are easily pierced with a fork and the center of the pork reaches 145°F on a food thermometer.
- Let the pork chops rest for at least 3 minutes before serving them with the potatoes and broccoli.
Notes
Salt and pepper are to taste and are not counted in the nutrition. If the pork reaches 145°F before the vegetables are tender, take the chops off and keep roasting the vegetables.
Nutrition
Serving: 1servingCalories: 524kcalCarbohydrates: 28.4gProtein: 50.3gFat: 23.2gSodium: 449mgFiber: 4.6gSugar: 2.4g