SHEET PAN PORK CHOPS - NOBLE PIG
Sheet Pan Pork Chops – a delicious and healthy meal you can prep in minutes and leave it to the oven to do the rest.
Provided by Cathy
Categories Main Course
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 383 kcal, CarbohydrateContent 10.7 g, ProteinContent 24 g, FatContent 19.3 g, SaturatedFatContent 5.1 g, CholesterolContent 83 mg, SodiumContent 799 mg, FiberContent 1.3 g, SugarContent 0.8 g, UnsaturatedFatContent 5.9 g, ServingSize 1 serving
SHEET-PAN HONEY-BALSAMIC PORK CHOP DINNER RECIPE ...
A sweet-and-savory glaze elevates the humble pork chop to weeknight staple status, especially when paired with crisp-tender broccoli and roasty sweet potatoes.
Provided by Betty Crocker Kitchens
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, mix sweet potatoes, 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to coat. Place on pan. Bake 25 minutes.
- In same bowl, mix broccoli, remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Remove pan from oven; stir or turn potatoes, and arrange broccoli on pan with potatoes. Bake 5 minutes.
- Meanwhile, season pork chops with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
- In small bowl, mix honey, mustard and vinegar. Reserve 2 tablespoons of the honey glaze.
- Remove pan from oven; add pork chops to pan. Brush pork chops with remaining honey glaze. Roast 18 to 22 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and vegetables are browned and tender.
- Spoon reserved 2 tablespoons honey glaze on pork chops. Serve pork chops with vegetables.
Nutrition Facts : Calories 470 , CarbohydrateContent 37 g, CholesterolContent 110 mg, FatContent 2 1/2 , FiberContent 4 g, ProteinContent 44 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 1000 mg, SugarContent 19 g, TransFatContent 0 g
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