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Sheet Pan Pork Chops and Vegetables

Close-up of juicy sheet pan pork chops with roasted Brussels sprouts, carrots, and red onion.
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An easy and delicious one-pan meal featuring tender pork chops roasted with your favorite vegetables, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 4 bone-in pork chops (about 1 inch thick)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 pound baby carrots
  • 1 red onion, cut into wedges

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, mix together the olive oil, salt, pepper, rosemary, and thyme.
  3. Place the pork chops on one side of a large baking sheet.
  4. Arrange the Brussels sprouts, carrots, and red onion on the other side of the baking sheet.
  5. Drizzle the olive oil mixture over the pork chops and vegetables, tossing the vegetables to coat them evenly.
  6. Place the baking sheet in the preheated oven.
  7. Roast for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the vegetables are tender and slightly caramelized.
  8. Let the pork chops rest for 5 minutes before serving with the roasted vegetables.

Notes

  • For juicier pork chops, choose bone-in cuts.
  • Adjust roasting time based on the thickness of your pork chops and the size of your vegetables.
  • Feel free to substitute other vegetables like broccoli florets, bell peppers, or sweet potatoes.

Nutrition

Find it online: https://blissbatter.com/sheet-pan-pork-chops-easy-dinner/