This recipe of pork chops and roasted vegetables is great for the middle of the week when you have to come up with a fast dinner for your family. Healthy, easy, and fast to make, this recipe is a family pleaser.
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Why You Will Love This Recipe
- This recipe is great when you have to make a fast dinner for your family in the middle of the week. It is made in one pan, and the meat cooks on top of the vegetables, adding flavor to them.
- You don't need many ingredients. It is easy to make, healthy, and delicious. Serve it with a green salad, and you are here for a feast. Leftovers are great, too.
- It can be prepared ahead of time.
- You can use any vegetable you like, creating your own combinations based on what you have available. This is a great recipe for using up the veggies in your refrigerator.
Ingredients Needed
For the meat marinade:
- Pork chops: If you don't have pork chops, use pork shoulder or pork tenderloin slices.
- Garlic cloves: You can also use garlic powder instead.
- Lemon juice from one lemon
- Olive oil
- Smoked paprika or regular
- Thyme
- Salt and pepper to taste
For The Vegetables:
- Green beans: You can use any other vegetables you like. Broccoli, Brussels sprouts, carrots, or even sweet potatoes work very well. Also, wedges of cabbage, parsnips, or cauliflower work well. Play with them and discover your favorite combination.
- Red bell peppers: These are my favorite, as they are sweet, but feel free to use any other color.
- Red onion: The recipe works with regular onion or even green onion.
- Potatoes: If you use sweet potatoes, skip them. Otherwise, they work very well with any other vegetables.
- Salt and pepper to taste
- Thyme: I like thyme, but you can also use oregano or an Italian herb combination. Paprika, coriander powder work well too.
- Garlic powder
- Olive Oil
How To Make Pork Chops and Roasted Vegetables on a Sheet Pan
Step 1. Preheat the oven to 475F. Yes, I know, it is super hot, but you want dinner fast, right? So, stay with me!
Step 2. Marinate the meat first: Place the pork chops with the oil, lemon juice, and spices in a large plastic bag. Close the bag and massage the meat with the juices inside the bag. Place it in the refrigerator while you are getting the vegetables ready. Clean, slice, and chop your veggies. Place them on a baking tray.
Use your clean hands and mix everything together so all the vegetables get touched by the spices and oil.
Step 3. Add the meat. Finally, take the meat out of the fridge and place it on top of the veggies. Add the marinade, also. It will bring more flavor to the vegetables.
Step 4. Bake. Before you serve, check to see if the potatoes and the rest of the veggies are cooked. If not, keep baking for another 7-8 minutes.
Expert Tip
Check the internal temperature(affiliate link) of the pork chops. They need to be at least 160F with no pink inside.
Serve the pork chops and vegetables with a green, simple salad, and voila, you have dinner.
Storage Tips
Store the leftovers in an airtight container in the refrigerator for up to 4 days. The leftovers make a great lunch or even another dinner if you plan for that.
Reheat them in the oven, covered, at 350F, or in the microwave. A great idea for a light, delicious lunch would be to slice the meat into bite-size pieces and use them with the veggies in a tortilla or pita bread wrap. I would not recommend freezing this dish.
If you liked this recipe, maybe you want to try this Roasted chicken and potatoes. It is going to be a big hit, and you can thank me later!
Other Pork Recipes To Love
- 10 Easy Recipes With Pork
- Traditional Romanian sour Soup with Pork And Vegetables
- Roasted Pork In Garlic Tomato Sauce
- Roasted Boneless Pork Chops
Enjoy!
📖 Recipe
Pork Chops With Roasted Vegetables
Equipment
Ingredients
For the marinade:
- 4-6 pork chops
- 2-3 garlic cloves chopped or 1 teaspoon garlic powder
- 1 medium lemon use the juice from it
- 3-4 Tablespoons vegetable oil for the meat marinade
- 1 teaspoon smoked paprika or regular
- 1 teaspoon thyme
- salt and pepper to taste
Vegetables:
- 16 ounces green beans fresh or frozen or broccoli florets
- 1-2 red bell peppers sliced
- 1 large red onion sliced
- 4 medium potatoes cubed
- salt and pepper to taste
- ½ teaspoon thyme
- ½ teaspoon garlic powder
- 3 tablespoons vegetable oil
Instructions
- Preheat oven to 475F.
- Place the pork chops in a large Ziploc bag together with the oil, lemon juice, salt, pepper, garlic powder, smoked paprika, and thyme.
- Seal the bag and massage the meat with the marinade so the juice covers the meat everywhere.
- Place the bag with the meat and marinate it in the fridge.
- Meanwhile, place the green beans(or the broccoli) on a baking tray, the sliced onion, sliced red pepper, cubed potatoes and mix everything with salt, pepper and oil. Optional, you can add garlic powder and thyme.
- Try to place all vegetables in one layer.
- Place the meat together with the marinade over the vegetables.
- Bake the tray at 475F for about 25 minutes. After 15 minutes, you can flip the meat on the other side. Taste the potatoes to make sure they are done. If not, bake for another 5-7 minutes.
- Serve with a simple green salad.
Baxter@Foodtalko says
Yum, yum, yum! Totally making this!
Jasmine Harrison says
I haven’t tried it yet but I just popped it in the oven. So exited.
The Bossy Kitchen says
I hope you like it!
Rose Nelson says
Making this today. Marinating the chops right now.
Sandy says
Will try baked pork chops w/veggies for sure. Sounds delicious, easy and healthy. Thank you.
Laurie Lanham says
How much lemon juice? Only says one lemon juice. Thanks
The Bossy Kitchen says
I corrected the recipe. To make the marinade, you need the juice from one medium lemon.