Sheet-Pan Chops & Veggies… the dinner of all dinners! It’s got your favorite juicy, tender, perfectly golden-brown pork chops alongside a garden-full of fresh veggies like tender potatoes, sweet carrots, crispy green beans, and flavorful bell peppers. Perfect as is, served over rice, or topped on a salad, the options are deliciously endless with this one-pan dish! Get ready to add Sheet-Pan Chops & Veggies to the weekly queue because it’s really one of the best by far!
Ingredients
- 5 tablespoons olive oil, divided
- 2 tablespoons soy sauce
- 1/4 cup barbeque sauce
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 1 tablespoon brown sugar, packed
- 3-4 cloves garlic, minced
- kosher salt, to taste
- black pepper, to taste
- 4 (8-ounce) pork chops
- 1/2 pound small potatoes, cut into bite-size pieces
- 2 large carrots, cut into bite-size pieces
- 1/2 pound green beans, halved
- 1 small bell pepper, cut into bite-size pieces
- parsley, to taste, for garnish
Directions
Step 1 –In a large plastic resealable bag, combine 3 tablespoons of the olive oil, the soy sauce, the barbeque sauce, the onion powder, the Dijon mustard, the brown sugar, the garlic, the salt, and the pepper; then seal the bag, rub, and gently shake it to combine.
Step 2 –Add the pork chops to the marinade, gently flip the bag to coat, and let them chill for at least 30 minutes and up to overnight.
Step 3 –Preheat the oven to 425 degrees F.
Step 4 –Prepare a baking sheet with foil.
Step 5 –In a large bowl, toss the potatoes, the carrots, the green beans, and the bell peppers with the remaining oil, the salt, and the pepper.
Step 6 –Transfer the pork chops to the prepared baking sheet and place the veggies around them.
Step 7 –Brush the veggies and the pork chops with the remaining marinade.
Step 8 –Bake the pork chops and the veggies until the meat reaches an internal temperature of 145 degrees F, about 35-50 minutes.
Step 9 –Adjust the oven setting to broil with the oven rack about 6-8 inches from the heat source.
Step 10 –Broil the pork chops and veggies until a browned crust forms, about 3-7 minutes.
Step 11 –Garnish the pork chops and the veggies with the parsley.
Step 12 –Serve warm.
