Sheet Pan Pork Chops with Potatoes and Broccoli
Looking for a complete meal without the time commitment? Let these sheet pan pork chops with potatoes and broccoli come to your rescue! All you need is 1 pan and a few easy ingredients and in less than one hour dinner is done!
Servings:4 servings
Ingredients
for the pork chops
- 4 thick-cut boneless pork chops
- salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian herb seasoning blend , or Herbs de Provence
- ½ teaspoon smoked paprika
- 2 teaspoons dry ranch seasoning, see note
for the broccoli
- 3 cups broccoli florets
- 1 tablespoon olive oil
- salt and pepper
for the potatoes
- 1 pound baby gold, or red potatoes, cut in half
- 2 tablespoons olive oil
- salt and pepper
- 2 teaspoon garlic powder
- ⅓ cup grated parmesan cheese
Instructions
- Preheat oven to 425 degrees and grease a baking sheet.
- Cut and season potatoes with olive oil, salt, pepper, garlic powder, and grated parmesan cheese. Arrange potatoes on 1/3 of the sheet pan. Bake for 5-10 minutes while you prepare the pork chops.
- Season pork chops generously all over with salt and pepper, then season with garlic powder, Italian herb blend, paprika, and ranch seasoning.
- Add pork chops to the pan, arranging them in the center third of the pan. Return to oven for 10 minutes. Meanwhile move on with preparing the broccoli.
- Toss broccoli with oil and season with salt and pepper. Arrange on remaining 1/3 of the baking pan.
- Return pan to oven and bake for another 10-15 minutes until broccoli and potatoes are easily pierced with a fork. Pork center should read 145 degrees if using a meat thermometer.
- Allow pork to rest for 3-5 minutes before serving with potatoes and broccoli. Enjoy!
Notes
Dijon sauce option: omit the dry ranch seasoning from the pork chops and use my favorite dijon cream sauce.
Nutrition
Calories: 455 kcal, Carbohydrates: 26 g, Protein: 37 g, Fat: 23 g, Saturated Fat: 6 g, Cholesterol: 97 mg, Sodium: 223 mg, Potassium: 1230 mg, Fiber: 5 g, Sugar: 2 g, Vitamin A: 620 IU, Vitamin C: 83 mg, Calcium: 147 mg, Iron: 2 mg