Description
This Sheet Pan Pork Chops and Vegetables recipe is a quick, healthy dinner packed with juicy pork chops and colorful roasted veggies. Ready in under 30 minutes, it’s a simple meal with minimal cleanup
Ingredients
For the Pork Chops:
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4 boneless pork chops, 1-inch thick
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3 tablespoons olive oil
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1 tablespoon honey
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2 teaspoons paprika
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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½ teaspoon salt
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¼ teaspoon black pepper
For the Vegetables:
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1 pound asparagus, trimmed
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 yellow bell pepper, sliced
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2 tablespoons olive oil
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¼ teaspoon salt
Instructions
Preheat your oven to 425°F. Line a large baking sheet with foil or parchment paper for easy cleanup.
In a medium bowl, whisk together the olive oil, honey, paprika, onion powder, garlic powder, dried oregano, salt, and pepper until well combined.
Add the pork chops to the bowl and toss until they are fully coated with the marinade. Set aside to marinate while you prepare the vegetables.
In another bowl, toss the asparagus and bell peppers with olive oil and salt until evenly coated.
Spread the vegetables out in a single layer on the prepared baking sheet, leaving space in the center for the pork chops.
Place the marinated pork chops in the center of the baking sheet.
Bake for 15–20 minutes, or until the pork chops reach an internal temperature of 145°F. Be careful not to overcook them or they can become dry.
Remove from the oven and let the pork chops rest for 5 minutes before serving.
