Well, this recipe was easy but putting it on the blog certainly was not this week. After spending the past week celebrating my birthday, I had a renewed spirit and was ready to embark on a ton of new projects for my beloved blog. Unfortunately, my computer had other plans. I couldn’t get it to work today no matter how I tried. Luckily, through the magic of backups and apps, I am bringing to you a wonderfully simple sheet pan meal, Boneless Pork Chops with Veggies. The sheet pan strikes again with a fantastically fast meal for a weeknight. I’m telling you, I’m going to keep these dishes around for years to come. There’s no need to resort to ordering out when I can ensure a healthy hearty meal in just over a half an hour.
I’ve made pork chops on the sheet pan before and they were delightful. These also have great flavor but are way less involved than my first sheet pan pork chop attempt. In making these chops I learned the importance of not only scaling back my usually liberal hand when it comes to seasoning and being mindful of the cuts of meats I use. I decided to double my rub for the chops and while they were tasty, the rub was overwhelming at times. In the future, I will stick to just one helping of the rub and if I do double the rub, use some on the veggies for extra flavor.
The cut of the meat was an important aspect of this recipe as well. I used thin cut boneless pork chops and quite frankly, I wished they weren’t thin cut. With a thick cut chop, the flavor would have permeated the meat more and hopefully been moister. I intended on retrying this meal with a thick cut boneless chop and extending the cooking time enough that the meat and potatoes are cooked to perfection. While I appreciated the speediness of the dish, I would have been more satisfied if I had made it a little bit differently. That’s what cooking adventures are all about- making new things and tweaking them to your liking!
Sheet Pan Pork Chops and Veggies
What You Need:
- Olive oil
- 3-4 cups small potatoes
- 3-4 cups green beans, trimmed and cleaned
- Kosher salt
- Black pepper
- Garlic, minced
- 2 lbs. boneless thin cut pork chops
- 2 Tbsp. paprika
- 2 Tbsp. white sugar
- 1 Tbsp. salt
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 2 tsp. cayenne pepper
Instructions:
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Brush one large baking sheet with olive oil.
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Toss potatoes with a drizzle of olive oil, garlic, salt, and pepper. Add them to a section of the pan.
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Toss green beans with a drizzle of olive oil, garlic, salt, and pepper. Add them to a section of the pan.
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Brush pork chops with olive oil and place in the remaining space on the pan. Sprinkle chops with seasoning.
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Place pan in a 425-degree oven for 25-30 minutes until meat is cooked through and potatoes are tender.
- Serve and enjoy!
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Brush one large baking sheet with olive oil.
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Toss potatoes with a drizzle of olive oil, garlic, salt, and pepper. Add them to a section of the pan.
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Toss green beans with a drizzle of olive oil, garlic, salt, and pepper. Add them to a section of the pan.
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Brush pork chops with olive oil and place in the remaining space on the pan. Sprinkle chops with seasoning.
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Place pan in a 425-degree oven for 25-30 minutes until meat is cooked through and potatoes are tender.
- Serve and enjoy!
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