Step 1 of 18
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Preheat the oven to 400°F.
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Step 2 of 18
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Line an extra-large baking sheet with parchment paper.
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Step 3 of 18
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Cut the potatoes into 3/4 inch pieces and transfer to a gallon-sized zip-top bag.
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Step 4 of 18
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Drizzle the olive oil into the bag and add the salt and black pepper. Seal the bag and shake until the potatoes are evenly coated.
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Step 5 of 18
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Transfer the potatoes to the prepared baking sheet and arrange them in an even layer. Do not discard the zip-top bag.
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Step 6 of 18
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Roast the potatoes on middle rack of oven until just able to be pierced with a fork, but not soft, about 15 minutes.
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Step 7 of 18
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Cut the mixed vegetables into uniform pieces. Slice zucchini and summer squash into 1/2-inch thick rounds. Cut bell peppers or onions into 1-inch strips.
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Step 8 of 18
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Slice the carrots 1/4 inch thick.
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Step 9 of 18
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Cut broccoli and cauliflower into 1-inch florets.
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Step 10 of 18
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Place all of the vegetables in the zip-top bag. Add the olive oil, salt, and black pepper. Seal the bag and shake until the vegetables are coated.
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Step 11 of 18
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Remove the baking sheet from the oven. Use a rubber spatula to push the potatoes to one side. Arrange the mixed vegetables on the other side. Do not discard the zip-top bag.
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Step 12 of 18
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Return the baking sheet to the oven and roast the potatoes and vegetables for 5 minutes while preparing the pork chops.
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Step 13 of 18
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Place the pork chops in the zip-top bag. Add the olive oil, salt, and black pepper, then seal and shake the bag to evenly coat pork chops.
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Step 14 of 18
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Remove baking sheet from the oven. Use a rubber spatula to push the potatoes and vegetables to the perimeter of the pan, and place the pork chops in the cleared space. Sprinkle the garlic powder, Italian seasoning, and paprika evenly over the pork chops and vegetables.
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Step 15 of 18
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Return the baking sheet to the middle rack of oven and roast for 15 minutes.
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Step 16 of 18
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Carefully stir the potatoes and mixed vegetables with a rubber spatula. Continue roasting until potatoes are browned and pork reaches an internal temperature of 145°F, 5-7 minutes.
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Step 17 of 18
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Check to see that dish is done. Remove from oven or add time as needed.
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Step 18 of 18
Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
Allow pork to rest on baking sheet for 3-4 minutes, then serve. Refrigerate leftovers for up to 2 days.
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Quick & Easy Sheet Pan Pork Chops with Roasted Potatoes and Veggies
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