SHEET PAN BONE IN PORK CHOPS RECIPES

Steps:

• Preheat oven to 400 degrees F.
• While the oven is preheating and you prepare the spice mixture and veggies, allow the pork chops to come to room temperature. Line a sheet pan with parchment paper.
• In a small bowl, mix combine garlic powder, onion powder, salt, pepper, and Parmesan cheese. Set aside.
• Cut potatoes into small, roughly even-sized pieces. Cut stems off broccoli and cut the tops into medium-sized pieces. Arrange potatoes and vegetables on the sheet pan.
• Drizzle vegetables with oil and juice of half a lemon. Toss to coat. Push vegetables to the sides of the pan to make room for the pork chops.
• Place pork chops on the sheet pan. Sprinkle the spice mixture evenly over the pork chops and vegetables, turning the pork chops over to season both sides.
• Bake until pork chops reach an internal temperature of 140° F and vegetables are tender. *This will result in medium-rare porkchops. Pork chops will continue to cook out of the oven and are safe to eat at 145 degrees F with a three minute rest. This method will ensure your pork chops are juicy and delicious. Using a meat thermometer is key when it comes to getting a juicy pork chop.

Steps:

• Heat oven to 375 degrees F. Coat a baking sheet with cooking spray.
• In a bowl, combine potatoes, carrots, and 2 tablespoons oil; toss with 2 tablespoons dry ranch dressing mix until evenly coated. Place on baking sheet.
• Brush pork chops with remaining 1 tablespoon oil and sprinkle evenly with remaining dressing mix. Arrange pork chops between potatoes and carrots on baking sheet.
• Bake 25 minutes or until pork is no longer pink in center and vegetables are tender, turning pork halfway through cooking.