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Cozy Sheet Pan Pork Chops with Roasted Vegetables

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A simple, comforting sheet pan dinner with juicy bone-in pork chops and caramelized roasted vegetables, inspired by the no-fuss cooking of the author’s aunt Maggie. Ready in about 45 minutes with minimal cleanup.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 2 tablespoons olive oil (for pork)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon brown sugar, packed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (for pork)
  • 1/4 teaspoon black pepper (for pork)
  • 1 pound baby potatoes, halved
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 1 large red onion, cut into 1-inch wedges
  • 4 cloves garlic, smashed
  • 2 tablespoons olive oil (for vegetables)
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt (for vegetables)
  • 1/4 teaspoon black pepper (for vegetables)
  • Fresh parsley, chopped (optional garnish)
  • Lemon wedges (optional garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil.
  2. In a small bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
  3. Wash and halve the baby potatoes. Peel and cut carrots into 2-inch chunks. Cut red onion into 1-inch wedges, keeping root end intact. Smash garlic cloves and peel.
  4. Place potatoes, carrots, and onion on the sheet pan. Drizzle with 2 tablespoons olive oil, sprinkle with dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat and spread in a single layer. Roast for 15 minutes.
  5. While vegetables roast, pat pork chops dry with paper towels. Rub with remaining 2 tablespoons olive oil, then sprinkle spice rub evenly on both sides, pressing gently to adhere.
  6. After 15 minutes, remove pan from oven. Push vegetables to the sides, place seasoned pork chops in the center, and add smashed garlic cloves around the pan. Return to oven and roast for 15-18 minutes, until pork reaches an internal temperature of 145°F (63°C).
  7. Remove pan from oven and let pork rest on the pan for 5 minutes.
  8. Garnish with fresh parsley and serve with lemon wedges if desired.

Notes

For best results, use bone-in pork chops about 1-inch thick. Pat pork dry before seasoning for better browning. Start hearty vegetables first to ensure even cooking. Let pork rest 5 minutes before serving. Leftovers keep in the refrigerator for up to 3 days.

Nutrition

Keywords: sheet pan dinner, pork chops, roasted vegetables, easy weeknight dinner, comfort food, gluten-free, dairy-free

Find it online: https://perkypan.com/cozy-sheet-pan-pork-chops-with-roasted-vegetables/