Roasted Pork Chops Sheet Pan Dinner


I love sheet pan dinners! Reasons? Everything is baked on one pan, roasted food just tastes better, and cleanup is easy. This combination of seasonings with the pork chops, potatoes, and green beans is so tasty! My kids actually devour these pork chops and love to dip the potatoes in ketchup. Not only delicious, but a healthy dinner for your whole family that gets on the table in under an hour. You really need to try this dinner!


Roasted Pork Chops Sheet Pan Dinner

Serves 4-5


6 tablespoons olive oil

1 lemon, juiced (about 3 tablespoons lemon juice)

2 tablespoons chopped fresh thyme

1 tablespoon smoked paprika

4 cloves garlic, minced

salt and pepper

4-5 bone-in pork chops

1 bag (12 oz.) trimmed green beans

4 medium Yukon Gold potatoes, cut into 1/2-inch wedges

1/2 jar (6 oz.) roasted red peppers, coarsely chopped


Preheat the oven to 475°F. Prepare a large rimmed baking sheet by covering with foil and lightly spraying with cooking spray. In a large bowl, mix 3 tablespoons olive oil, lemon juice, thyme, paprika, and garlic; season with salt and pepper. Add the pork chops and turn to coat. In another large mixing bowl, toss the green beans, potatoes, and roasted red peppers with remaining 3 tablespoons oil; season with salt and pepper. Spread vegetables in an even layer on the sheet pan. Nestle the pork chops among the vegetables. Roast in oven, turning once, until the vegetables are tender and pork chops are just cooked through, about 25 minutes.


Step-by-step tutorial:


Gather your ingredients. You need some bone-in pork chops, green beans, Yukon Gold potatoes, olive oil, roasted red bell peppers, a lemon, fresh thyme, and smoked paprika.


The first step is to mix the ingredients for the pork chops. In a large bowl, add half of the olive oil (3 tablespoons) and the juice of one lemon. If you don't have a fresh lemon, add 3 tablespoons lemon juice.


Fresh thyme is one of my favorite fresh herbs to cook with! You can usually find it in the produce department with other herbs. To prepare thyme, take one stem at a time (no pun intended 😂) and run you finger against the leaves in the opposite way that they've grown. Repeat with as many stems as you need to get roughly 2 tablespoons. Chop with a knife.


To the bowl add the thyme, 1 tablespoon smoked paprika, 4 cloves of minced garlic, and salt and pepper. Stir to combine.


Add the pork chops and turn to coat them all in the goodness. I do this with my hands, and although it is messy, it's very effective.


In another mixing bowl, combine the Yukon Gold potatoes, green beans, and roasted red peppers. Toss with remaining 3 tablespoons olive oil and season with salt and pepper.


Spread the vegetables evenly over your prepared sheet pan. Non-stick aluminum foil works awesome for this! If you don't have any, just spray your foil lightly with cooking spray.


Nestle the pork chops among the vegetables. Put sheet pan into the preheated 475°F oven and bake for 25 minutes. After first 15 minutes, take out and turn the chops over.


Once it is done roasting, the potatoes will have started browning, the green beans will be nice and caramelized, and the chops will be just done (juices run clear). Overcooking the pork chops will make them dry.


Serve alongside a salad and you will be supermom for making something so fancy on a weeknight! Enjoy!


Recipe Source: Recipe adapted from a recipe in Rachel Ray magazine


Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!

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