Sheet Pan Pork Chops and Vegetables
If you need a quick, simple weeknight dinner, look no further. This Sheet Pan Pork Chops and Vegetables is all cooked on one pan in less than 30 minutes and packed with flavor.
Servings 4 servings
- 4 1/2-inch thick boneless pork chops
- 1 lb. baby red potatoes, halved
- 1 bell pepper, cut into strips
- 2 medium carrots, peeled, cut into 2-inch chunks and halved
- 1/2 large onion, sliced
- 2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 1/2 tsp. dried thyme
- 1/2 tsp. sweet paprika
- 3 Tbsp. olive oil
Preheat oven to 400 degrees F. Arrange vegetables on one side of the sheet pan. Place the pork chops on the other side.
In a small bowl, combine salt, pepper, garlic powder, onion powder, thyme and paprika. Drizzle olive oil evenly over the vegetables and pork chops. Toss with hands to evenly coat. Sprinkle seasoning mix over everything and toss again. Spread in a single layer.
Bake for 15 minutes. Remove sheet pan from oven and flip vegetables. Place back in the oven and bake another 15 to 20 minutes.