Sheet Pan Pork Chops with Potatoes and Broccoli

Introduction

This Sheet Pan Pork Chops with Potatoes and Broccoli recipe is a weeknight dinner hero—simple, hearty, and all cooked on one tray for easy cleanup. Juicy pork chops are seasoned to perfection and roasted alongside crispy potatoes and tender broccoli, delivering a balanced, flavorful meal with minimal effort. Perfect for busy families or meal prepping!

Ingredients

For the pork chops:

• 4 bone-in or boneless pork chops (about 1 inch thick)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp dried thyme or rosemary
• Salt and black pepper to taste

For the vegetables:

• 1 lb (450g) baby potatoes, halved
• 1 head of broccoli, cut into florets
• 2 tbsp olive oil
• ½ tsp garlic powder
• Salt and pepper to taste
• Optional: 1 tbsp grated Parmesan cheese (for broccoli)

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easier cleanup.
2. Season the pork chops:
   In a small bowl, mix garlic powder, onion powder, paprika, thyme, salt, and pepper. Rub pork chops with olive oil and coat evenly with the seasoning mix.
3. Prepare the potatoes:
   Toss halved baby potatoes with 1 tbsp olive oil, garlic powder, salt, and pepper. Spread on one side of the baking sheet and roast for 15 minutes.
4. Add the pork and broccoli:
   Remove the baking sheet, stir the potatoes, then add the pork chops and broccoli (tossed in 1 tbsp olive oil, salt, and pepper) to the pan. Arrange everything in a single layer.
5. Roast everything:
   Return to the oven and roast for another 20–25 minutes, or until pork chops reach an internal temperature of 145°F (63°C) and potatoes are golden and tender.
6. Optional step:
   Sprinkle Parmesan on broccoli during the last 5 minutes of cooking for extra flavor.
7. Rest and serve:
   Let pork chops rest for 5 minutes before serving. Plate everything and enjoy!

Description

This dish brings everything you need—protein, carbs, and veggies—together on one pan. The pork chops are juicy and well-seasoned, the potatoes are golden and crispy, and the broccoli is tender with just the right bite. It’s a wholesome meal that delivers big on flavor with little cleanup.

Tips

• Use a meat thermometer to avoid overcooking the pork chops.
• Cut potatoes evenly for uniform cooking.
• Add broccoli halfway through to keep it from getting mushy.
• If your pork chops are very thick, sear them first in a skillet before roasting.

Variations

• Spicy Kick: Add a pinch of red pepper flakes to the pork rub.
• Asian Twist: Use soy sauce, garlic, and ginger in the pork marinade.
• Cheesy Version: Top pork chops with shredded cheddar or mozzarella 5 minutes before they’re done.
• Different Veggies: Swap broccoli for green beans, asparagus, or Brussels sprouts.

Correction

If the pork chops are dry, they may have overcooked—check internal temp at 20 minutes. If the potatoes are underdone, slice them smaller or roast them a bit longer before adding the other ingredients. To prevent broccoli from burning, toss it with a bit of extra oil and place it under the pork for partial shielding.

Enjoy!

Serve your hot, golden pork chops alongside crispy potatoes and vibrant broccoli straight from the sheet pan. With its savory aroma and comforting flavors, this dish is sure to become a regular on your dinner table!