Sheet Pan Pork Chops and Vegetables
Make this easy Sheet Pan Pork Chops and Vegetables dinner! Juicy pork chops with a simple honey-paprika marinade roasted alongside colorful peppers and asparagus. Quick cleanup!
Ingredients
Here’s the complete list of ingredients, with precise measurements:
Pork:
- 4 boneless pork chops, 1-inch thick, ideally
- 3 tbsp olive oil
- 1 tbsp honey
- 2 tsp paprika
- 1 teaspoon onion powder
- 1 tsp garlic powder
- 1 teaspoon dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Vegetables:
- 1 lb asparagus, trimmed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tbsp olive oil
- 1/4 tsp of salt
These quantities are perfect for a 4-serving sheet pan meal.
Have vegetables chopped and marinade mixed before starting.
Instructions
Let’s cook this easy sheet pan dinner:
1. Preheat Oven and Prepare Pan: Preheat the oven to 425°F (220°C). Line a large baking sheet with foil or parchment paper for easy cleanup.
2. Prepare Marinade/Rub: In a separate small bowl, combine 3 tbsp olive oil, honey, paprika, onion powder, garlic powder, dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk together well.
3. Coat the Pork Chops: Add the pork chops to the bowl with the marinade mixture. Toss gently to ensure the pork chops are fully coated on all sides.
4. Prepare the Vegetables: In a separate large bowl, add the trimmed asparagus and sliced bell peppers. Drizzle with 2 tbsp olive oil and sprinkle with 1/4 tsp of salt. Toss well to coat the vegetables evenly.
5. Arrange on Baking Sheet: Spread the seasoned vegetables in a relatively even layer on the prepared baking sheet, but leave some space clear in the center. Place the coated pork chops in the center space, ensuring they are not overlapping excessively with the vegetables.
6. Bake: Place the baking sheet in the preheated oven. Bake for 15-20 minutes. The pork chops are done when they reach an internal temperature of 145°F (63°C) on an instant-read thermometer. Cooking time will vary based on pork chop thickness.
7. Rest and Serve: Remove the baking sheet from the oven. Let the pork chops rest for a few minutes before serving alongside the roasted vegetables. Resting helps keep the pork juicy.
Dinner is served, with only one pan to clean!
Find it online: https://cookupjoy.com/sheet-pan-pork-chops-and-vegetables/