Sheet Pan Pork Chops and Vegetables

Introduction & Inspiration

When life gets busy and dinner needs to happen fast, nothing beats a good sheet pan meal like this Sheet Pan Pork Chops and Vegetables. It’s simple, hearty, colorful, and incredibly satisfying without the need for multiple pots and pans. Everything cooks together on one sheet pan, making both the cooking and the cleanup a breeze.

It’s my go-to recipe when I want something healthy, protein-packed, and full of flavor but don’t have the energy for anything complicated.

Nostalgic Appeal

Meals like this take me back to cozy weeknight dinners where everything roasted together in the oven while the whole house filled with delicious smells. There’s something so comforting about a meal where meat and vegetables come out of the oven perfectly cooked, with no fancy tricks or techniques needed.

This sheet pan recipe brings back that nostalgic feeling of home-cooked goodness but fits perfectly into today’s busy lifestyle. It proves that you don’t need a long list of ingredients to create a meal that feels special and satisfying.

Homemade Focus

Making this meal at home lets you choose the freshest pork chops and crispest vegetables for the best flavor. You can control the seasoning, adjust the spice level, and pick your favorite veggies to roast alongside.

Homemade sheet pan meals also mean no hidden preservatives or excess sodium — just real food cooked with real care. Plus, the simple marinade for the pork adds tons of flavor without any extra effort.

Flavor Goal

The goal with these Sheet Pan Pork Chops and Vegetables was to create a dish that’s juicy, savory, and full of bold, roasted flavors. The pork chops are coated in a sweet-savory marinade with paprika, garlic, and honey for a little sticky richness.

The vegetables roast up tender and slightly caramelized, soaking in all the delicious juices from the pork. Every bite is juicy, tender, and perfectly seasoned, making it a dinner you’ll crave again and again.

Ingredient Insights

Every ingredient in this recipe works together to build layers of flavor. Boneless pork chops are the perfect protein, staying juicy and tender when cooked just right.

Olive oil keeps everything moist and helps the seasoning stick. Honey adds a touch of sweetness that caramelizes beautifully in the oven. Paprika, onion powder, garlic powder, and oregano bring a savory, smoky, and herby punch.

Asparagus and colorful bell peppers roast quickly and bring natural sweetness and a pop of freshness to the dish. A pinch of salt ties all the flavors together and enhances the natural taste of every ingredient.

Essential Equipment

You only need a few kitchen basics to make this meal:

• A large sheet pan
• Parchment paper or foil for easy cleanup
• Two mixing bowls for tossing the pork and veggies
• Tongs or a spatula for handling the pork chops

That’s it — simple tools for a simple, delicious meal.

Ingredients with Measurements

For the Pork Chops:

• 4 boneless pork chops, 1-inch thick
• 3 tablespoons olive oil
• 1 tablespoon honey
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Vegetables:

• 1 pound asparagus, trimmed
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons olive oil
• ¼ teaspoon salt

Step-by-Step 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.

Troubleshooting

If your vegetables start to char too quickly, you can loosely tent them with a piece of foil halfway through baking. If your pork chops are thinner than 1 inch, start checking for doneness at around 12 minutes.

Use an instant-read thermometer to avoid overcooking the pork — 145°F is the magic number for juicy, tender chops.

Tips and Variations

Swap out the asparagus and bell peppers for other quick-roasting veggies like green beans, zucchini, or cherry tomatoes. Add a sprinkle of Parmesan cheese over the veggies after roasting for extra flavor.

Marinate the pork chops for up to 2 hours beforehand for even more flavor. Add a pinch of crushed red pepper to the marinade if you like a little heat.

Use bone-in pork chops if you prefer, just adjust the baking time slightly as they may take a few minutes longer to cook through.

Serving and Pairing Suggestions

Serve these juicy pork chops with a side of mashed potatoes, rice, or a simple green salad for a complete meal.

For a low-carb option, pair them with cauliflower rice or roasted Brussels sprouts. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the flavors beautifully.

This dish is also great for meal prep — just store the pork and veggies separately and reheat gently when ready to eat.

Nutritional Information

This Sheet Pan Pork Chops and Vegetables meal is packed with lean protein, healthy fats, and a rainbow of nutrient-rich vegetables. It’s a balanced, wholesome meal that fits perfectly into a clean eating or low-carb lifestyle.

Simple ingredients, big nutrition, and satisfying flavors all in one pan.

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Recipe Summary and Q&A

This Sheet Pan Pork Chops and Vegetables recipe delivers juicy, flavorful pork chops and tender, caramelized vegetables with minimal effort and cleanup.

Can I make it ahead of time? Yes, you can marinate the pork and prep the veggies ahead of time, then bake when ready.

Can I use bone-in chops? Absolutely, just adjust the cooking time slightly.

How do I store leftovers? Store in an airtight container in the fridge for up to 3–4 days. Reheat gently in the oven or microwave.

Healthy, hearty, colorful, and easy — this sheet pan dinner is one you’ll want to keep in your regular meal rotation!