Italian Pork Chop Sheet Pan Dinner Recipe 455 Food

TUSCAN PORK SHEET-PAN SUPPER

Steps:

• Whisk the balsamic vinegar, garlic, 1/3 cup olive oil, 2 teaspoons oregano and 1 teaspoon each salt and pepper in a small bowl.
• Place the pork in a large resealable plastic bag and pour in the marinade. Seal the bag, place in a dish and marinate for 30 minutes at room temperature or 2 hours in the refrigerator.
• Position racks in the upper and lower thirds of the oven and preheat to 450˚. Toss the sweet potatoes and shallots with the remaining ¼ cup olive oil, 1 teaspoon salt, 2 teaspoons oregano and ½ teaspoon pepper in a large bowl.
• Lightly oil 2 sheet pans. Put a pork tenderloin on each pan (let some of the marinade drip off first) and season lightly with salt. Arrange the sweet potatoes and shallots cut-sides down around each tenderloin.
• Roast, rotating the pans halfway through and shaking them to loosen the potatoes, until a thermometer inserted into the thickest part of the meat registers 140˚ to 145˚ and the potatoes are tender, 20 to 30 minutes. Slice the pork and serve with the vegetables. Top with parsley.

RANCH PORK CHOP SHEET PAN SUPPER

Steps:

• Preheat the oven to 475 degrees F.
• In a small bowl, mix together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, 2 tablespoons of the olive oil and 1 teaspoon of the pepper until combined.
• Brush the mixture over the chops on both sides and place in a row on one side of a sheet pan using tongs.
• In a medium mixing bowl, add the potatoes, 2 tablespoons of olive oil, 1 tablespoon of the ranch dressing mix and 1/4 teaspoon of pepper and toss to coat. Tip onto the middle of the sheet pan next to the pork chops. Bake for 15 minutes.
• Meanwhile, add the beans to a bowl along with the remaining olive oil, ranch mix and 1/4 teaspoon pepper and toss.
• When the 15 minutes is up, remove the sheet pan from the oven and flip the pork chops. Toss the potatoes and add the green beans to the empty space at the side of the baking sheet. Bake until the vegetables are just beginning to brown, about 7 minutes more. Garnish with the parsley leaves and serve.

SHEET-PAN HONEY-BALSAMIC PORK CHOP DINNER

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix sweet potatoes, 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to coat. Place on pan. Bake 25 minutes.
• In same bowl, mix broccoli, remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Remove pan from oven; stir or turn potatoes, and arrange broccoli on pan with potatoes. Bake 5 minutes.
• Meanwhile, season pork chops with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
• In small bowl, mix honey, mustard and vinegar. Reserve 2 tablespoons of the honey glaze.
• Remove pan from oven; add pork chops to pan. Brush pork chops with remaining honey glaze. Roast 18 to 22 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and vegetables are browned and tender.
• Spoon reserved 2 tablespoons honey glaze on pork chops. Serve pork chops with vegetables.

ITALIAN PORK CHOP SHEET-PAN DINNER

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix 4 tablespoons of the melted butter, the garlic, Italian seasoning and 1 teaspoon of the salt. Pour 2 tablespoons of the mixture into medium bowl; add pork chops, and toss to coat. Cover and refrigerate. Add potatoes to remaining mixture in large bowl; toss. Pour potato mixture in pan. Roast 25 to 30 minutes, stirring once, until tender.
• Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the bread crumbs and Parmesan cheese; set aside.
• Add pork to pan with potatoes. Top pork with bread crumb mixture; press to adhere. Add tomatoes and green beans to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Roast 12 to 18 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and potatoes are browned and tender. Top with basil.

ITALIAN PORK CHOPS RECIPE

Steps:

• Preheat oven to 400 degrees F. Place the chopped veggies on a large sheet pan.
• In a small dish, mix oil, Italian seasoning, and salt. Pour half of it over the veggies along with the Parmesan cheese and toss.
• Place the pork chops on top of the veggies and then coat both sides of the pork chops with the remaining oil seasoning. Sprinkle everything with fresh cracked pepper.
• Bake for 8 minutes, flip the chops, bake another 8 minutes and then increase the oven heat to broil. Broil for 4-6 minutes or until nice and browned.

ITALIAN PORK CHOP SHEET-PAN DINNER RECIPE - (4.5/5)

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray. In large bowl, mix 4 tablespoons of the melted butter, the garlic, Italian seasoning and 1 teaspoon of the salt. Pour 2 tablespoons of the mixture into medium bowl; add pork chops, and toss to coat. Cover and refrigerate. Add potatoes to remaining mixture in large bowl; toss. Pour potato mixture in pan. Roast 25 to 30 minutes, stirring once, until tender. Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the bread crumbs and Parmesan cheese; set aside. Add pork to pan with potatoes. Top pork with bread crumb mixture; press to adhere. Add tomatoes and green beans to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Roast 12 to 18 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and potatoes are browned and tender. Top with basil.