Recipe Background
Sheet-Pan Chops & Veggies... the dinner of all dinners! It's got your favorite juicy, tender, perfectly golden-brown pork chops alongside a garden-full of fresh veggies like tender potatoes, sweet carrots, crispy green beans, and flavorful bell peppers. Perfect as is, served over rice, or topped on a salad, the options are deliciously endless with this one-pan dish! Get ready to add Sheet-Pan Chops & Veggies to the weekly queue because it's really one of the best by far!
Sheet-Pan Chops & Veggies... the dinner of all dinners! It's got your favorite juicy, tender, perfectly golden-brown pork chops alongside a garden-full of fresh veggies like tender potatoes, sweet carrots, crispy green beans, and flavorful bell peppers. Perfect as is, served over rice, or topped on a salad, the options are deliciously endless with this one-pan dish! Get ready to add Sheet-Pan Chops & Veggies to the weekly queue because it's really one of the best by far!
Ingredients
- 5 tablespoons olive oil divided
- 2 tablespoons soy sauce
- 1/4 cup barbeque sauce
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 1 tablespoon brown sugar packed
- 3-4 cloves garlic minced
- kosher salt to taste
- black pepper to taste
- 4 (8-ounce) pork chops
- 1/2 pound small potatoes cut into bite-size pieces
- 2 large carrots cut into bite-size pieces
- 1/2 pound green beans halved
- 1 small bell pepper cut into bite-size pieces
- parsley to taste, for garnish
Directions
- In a large plastic resealable bag, combine 3 tablespoons of the olive oil, the soy sauce, the barbeque sauce, the onion powder, the Dijon mustard, the brown sugar, the garlic, the salt, and the pepper; then seal the bag, rub, and gently shake it to combine.
- Add the pork chops to the marinade, gently flip the bag to coat, and let them chill for at least 30 minutes and up to overnight.
- Preheat the oven to 425 degrees F.
- Prepare a baking sheet with foil.
- In a large bowl, toss the potatoes, the carrots, the green beans, and the bell peppers with the remaining oil, the salt, and the pepper.
- Transfer the pork chops to the prepared baking sheet and place the veggies around them.
- Brush the veggies and the pork chops with the remaining marinade.
- Bake the pork chops and the veggies until the meat reaches an internal temperature of 145 degrees F, about 35-50 minutes.
- Adjust the oven setting to broil with the oven rack about 6-8 inches from the heat source.
- Broil the pork chops and veggies until a browned crust forms, about 3-7 minutes.
- Garnish the pork chops and the veggies with the parsley.
- Serve warm.
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