SHEET PAN PORK CHOP 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 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix 4 tablespoons of the melted butter, the garlic, Italian seasoning and 1 teaspoon of the salt. Pour 2 tablespoons of the mixture into medium bowl; add pork chops, and toss to coat. Cover and refrigerate. Add potatoes to remaining mixture in large bowl; toss. Pour potato mixture in pan. Roast 25 to 30 minutes, stirring once, until tender.
• Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the bread crumbs and Parmesan cheese; set aside.
• Add pork to pan with potatoes. Top pork with bread crumb mixture; press to adhere. Add tomatoes and green beans to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Roast 12 to 18 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and potatoes are browned and tender. Top with basil.