EASY PORK CHOP SHEET PAN DINNER
This Easy Pork Chop Sheet Pan Dinner is the perfect weeknight meal idea for busy families - just a few simple ingredients and you've got a wholesome meal in one pan!
Provided by Chrissie (thebusybaker.ca)
Categories Dinner Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Preheat your oven to 400 degrees Fahrenheit.
- Add the olive oil, paprika, brown sugar, garlic powder, and salt and pepper to a small bowl and mix until it forms a paste.
- Rub the mixture onto both sides of the pork chops and set aside.
- Add the chopped potatoes, the baby carrots and green beans to a large sheet pan.
- Pour the olive oil, lemon juice, garlic powder, parsley and salt and pepper over the top and toss well to coat.
- Arrange the veggies to lay as flat as possible on the sheet pan and nestle the pork chops on top.
- Place the sheet pan in your preheated oven and bake for about 20 minutes, or until the pork reaches an internal temperature of 145 degrees Fahrenheit.
- Serve immediately with a sprinkling of fresh parsley, if desired.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 35 g, Protein 36 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 115 mg, Fiber 8 g, Sugar 5 g, Calories 493 kcal
RANCH PORK CHOP SHEET PAN SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 9
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.
ONE-PAN HONEY MUSTARD PORK CHOPS AND VEGGIES
Provided by Jessica Beacom
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400℉.
- Line a large rimmed baking sheet with parchment paper.
- Toss halved potatoes with 1 Tbsp. melted ghee and spices (thyme, garlic and onion powders, oregano, sage and salt). Arrange potatoes cut-side down on baking sheet. Bake 25 minutes in preheated oven.
- While the potatoes are baking, place pork chops and Honey Mustard in a shallow dish and turn chops to coat. Sprinkle with salt and pepper.
- Trim ends from green beans and toss with remaining ½ Tbsp. melted ghee and a pinch of salt.
- After 25 minutes, remove pan from oven and push the potatoes to one side (no need to flip them).
- Add pork chops and green beans to the pan.
- Bake an additional 10-15 minutes or until pork chops register 145℉ on an instant-read thermometer and vegetables are done. If veggies need a little more time to cook, remove pork chops to a plate and cover to keep warm then return veggies to the oven to roast a bit longer.
- Sprinkle with chopped fresh parsley and lemon wedges, if desired.
Nutrition Facts : ServingSize ¼ of recipe, Calories 382 calories, Sugar 8g, Sodium 464mg, Fat 17g, Carbohydrate 24g, Fiber 3g, Protein 27g
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