Sheet Pan Pork Chops with Potatoes and Broccoli
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
455 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Pork Chops with Potatoes and Broccoli
Description
Sheet Pan Pork Chops with Potatoes and Broccoli is a practical meal where thick-cut boneless pork chops are seasoned with salt, pepper, garlic powder, Italian herbs, smoked paprika, and ranch seasoning. Baby gold potatoes are halved and coated with olive oil, garlic powder, salt, pepper, and grated Parmesan cheese, then roasted first to allow even cooking. Pork chops are added midway for roasting, followed by broccoli florets tossed with olive oil and simple seasoning. All components roast until the pork reaches a safe 145 degrees internal temperature and vegetables are fork-tender. The pork rests briefly before serving, allowing juices to redistribute. This one-pan meal balances hearty meat and vegetables with flavorful seasoning and a crisp yet tender texture.
Ingredients
for the pork chops
- 4 pork chop thick-cut, boneless
- salt
- black pepper
- 1 teaspoon garlic powder
- 1 teaspoon italian herb seasoning blend or Herbs de Provence
- ½ teaspoon smoked paprika
- 2 teaspoons ranch seasoning see note, dry
for the broccoli
- 3 cups broccoli florets
- 1 tablespoon olive oil
- salt
- black pepper
for the potatoes
- 1 pound baby gold potatoes or red potatoes, cut in half
- 2 tablespoons olive oil
- salt
- black pepper
- 2 teaspoon garlic powder
- ⅓ cup Parmesan Cheese grated
Instructions
- Preheat oven to 425 degrees and grease a baking sheet.
- Cut and season potatoes with olive oil, salt, pepper, garlic powder, and grated parmesan cheese. Arrange potatoes on 1/3 of the sheet pan. Bake for 5-10 minutes while you prepare the pork chops.
- Season pork chops generously all over with salt and pepper, then season with garlic powder, Italian herb blend, paprika, and ranch seasoning.
- Add pork chops to the pan, arranging them in the center third of the pan. Return to oven for 10 minutes. Meanwhile move on with preparing the broccoli.
- Toss broccoli with oil and season with salt and pepper. Arrange on remaining 1/3 of the baking pan.
- Return pan to oven and bake for another 10-15 minutes until broccoli and potatoes are easily pierced with a fork. Pork center should read 145 degrees if using a meat thermometer.
- Allow pork to rest for 3-5 minutes before serving with potatoes and broccoli. Enjoy!
Notes
- For a creamy variation, omit the dry ranch seasoning and prepare a Dijon cream sauce instead to serve with the pork chops.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 26g | 9% |
| Protein | 37g | 74% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 97mg | 32% |
| Sodium | 223mg | 9% |
| Potassium | 1230mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 83mg | 92% |
| Calcium | 147mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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