Q1: What is the absolute secret to a juicy, not dry, pork chop?

There are two main secrets! First, be sure to start with a thick-cut, bone-in pork chop . Thinner, boneless pork chops are much more likely to overcook and dry out, especially under the high heat of a broiler. Second, and most importantly, be very careful not to overcook them . The best way to check for doneness is with an instant-read thermometer . Pork is perfectly cooked when it reaches an internal temperature of 145°F (63°C) .

Q2: What is the difference between broiling and baking?

Baking uses the ambient heat of the oven to cook food with a gentle, all-around heat. Broiling uses only the top heating element of your oven to cook food with a very intense, direct, top-down heat, much like an upside-down grill. Broiling is a fantastic method for cooking things very quickly and for getting a beautiful, browned, and slightly charred crust.

Q3: Can I make this meal ahead of time?

Because this meal cooks so incredibly quickly (in just 10-12 minutes!), it is at its absolute best when it is made fresh. However, to save time on a busy night, you can get a head start by chopping all your vegetables and herbs and tossing them together in an airtight container in the refrigerator for up to 2 days.

Q4: Can I make this in a regular oven if I am not comfortable using a broiler?

Yes, you can. To bake this dish, simply preheat your oven to a hot 425°F (218°C) . Assemble the sheet pan as directed and roast for about 15-20 minutes, flipping the pork chops halfway through, until the pork is cooked through and the vegetables are tender and caramelized.

Q5: What are the best pork chops to buy for this recipe?

As the recipe suggests, you want to look for center-cut, bone-in pork rib chops that are at least 3/4-inch to 1-inch thick. The bone not only adds a huge amount of flavor as the chops cook, but it also helps to insulate the meat, which keeps it much more moist and juicy.

The Best Easy & Juicy Sheet Pan Pork Chops (20-Minute Meal!)

A quick and flavorful one-pan meal featuring bone-in pork chops broiled with chickpeas and roasted red peppers. The pork chops are seasoned with fresh rosemary and lemon zest. They are arranged on a rimmed baking sheet with a mixture of chickpeas, smashed garlic, and roasted red peppers, all tossed in olive oil. A bit of chicken broth is poured over the vegetables to create a light pan sauce as everything broils together until the pork is cooked through.

Author: Evelyn

Ingredients

4 center-cut bone-in pork rib chops (3/4 to 1 inch thick; 10 ounces each)
1/4 cup extra-virgin olive oil
1 teaspoon finely chopped fresh rosemary, plus 2 sprigs
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
1 (19-ounce) can chickpeas, drained and rinsed
6 cloves garlic, smashed
1/2 cup sliced jarred roasted red peppers
1/3 cup low-sodium chicken broth
Chopped fresh parsley, for topping

Instructions

Preheat the broiler.
On a rimmed baking sheet, toss the pork chops with 1 tablespoon of olive oil, the chopped rosemary, and the grated lemon zest. Season generously with salt and pepper.
In a separate bowl, toss the chickpeas, smashed garlic, roasted red peppers, and rosemary sprigs with the remaining 3 tablespoons of olive oil, 1/2 teaspoon of salt, and a few grinds of pepper.
Scatter the chickpea mixture around the pork chops on the baking sheet. Pour the chicken broth over the chickpea mixture.
Broil, stirring the chickpea mixture once and rotating the baking sheet halfway through, for 10 to 12 minutes, or until an instant-read thermometer inserted into the pork registers 145°F.
Let the pork chops rest for a few minutes before serving.
Sprinkle the entire dish with fresh parsley to serve.

Notes

This is a complete one-pan meal cooked under the broiler, making it a very quick option for a weeknight dinner.
Using a meat thermometer is the most reliable way to ensure the pork is cooked to a safe and juicy temperature without overcooking.
Stirring the chickpea mixture halfway through helps it to cook and brown evenly.

Find it online: https://cookupjoy.com/sheet-pan-pork-chops/