Sheet Pan Spicy BBQ Pork Chops and Potatoes
User Reviews
4.3
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
441 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Spicy BBQ Pork Chops and Potatoes
Description
Sheet Pan Spicy BBQ Pork Chops and Potatoes feature pork chops rubbed with chili powder, onion powder, garlic powder, cayenne, salt, and pepper, then brushed with a mixture of BBQ sauce, Dijon mustard, and lime juice. The pork chops are placed on one side of a baking sheet while diced sweet potatoes, Yukon gold potatoes, and red onion tossed with olive oil, salt, and pepper occupy the other half. Baking at 450°F cooks the pork to a safe internal temperature and roasts the vegetables until tender.
The combination of the dry rub and BBQ sauce imparts layers of smoky heat and tanginess to the pork chops. The potatoes and onions roast until golden and caramelized, complementing the meat. The lime juice adds brightness to the sauce. Cooking all components on a single pan simplifies the process and reduces cleanup.
Serve the pork chops hot with the roasted potatoes and onions on the side for a complete meal. Fresh cilantro and additional lime wedges can be added for fresh herbal and citrus notes to finish the dish at the table. This recipe is a straightforward one-pan meal balancing bold spices with satisfying roasted vegetables.
Ingredients
- 4 pork chops approx 4 ounces each. 1- 1.5 inches thick
- 2 tablespoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Pinch cayenne pepper
- 2 tablespoons olive oil divided
- 1 sweet potato peeled and cut into 1/2 inch pieces
- 2 potato peeled and cut into ½ inch pieces, Yukon gold variety
- 1/2 red onion cut into thin wedges.
- 1 teaspoons kosher salt divided
- 1/2 teaspoon black pepper
- 4 tablespoons BBQ sauce any flavor will work. We like one that is a little spicy
- 1 teaspoon Dijon mustard
- 1 lime divided
- 1 tablespoon cilantro finely chopped, fresh
Instructions
- Preheat oven to 450 degrees F.
- Make a dry rub. In a small bowl combing the chili powder, onion powder, garlic powder, cayenne pepper, ½ teaspoon of salt, ¼ teaspoon pepper. Mix together.
- Lightly pat the pork chops dry with a paper towel and then divide 1 tablespoon of olive oil between them coating on all sides.
- Divide the dry rub seasoning evenly between the pork chops rubbing it on all sides.
- In a medium bowl toss the potatoes and red onion with 1 tablespoon of olive oil. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper.
- Spread veggies onto half of a large baking sheet.
- In a small bowl combine the BBQ sauce, dijon mustard, and 1 teaspoon of lime juice (save the rest of the lime for later). Stir together until well mixed.
- Place the pork chops on the other half of the baking sheet and brush on the BBQ sauce mixture.
- Place the sheet pan in the oven and bake for 20 minutes or until the pork chops reach and internal temperature of 145 degrees F.
- Serve immediately with a squeeze of the remaining lime and a garnish of cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 1pork chop | |
| Calories | 441kcal | 22% |
| Carbohydrates | 40g | 13% |
| Protein | 33g | 66% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 943mg | 39% |
| Potassium | 1224mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 9280IU | 186% |
| Vitamin C | 24mg | 27% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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