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Weeknight • Pork

Sheet Pan Lemon-Herb Pork Chops & Veggies

A hands-off, flavorful sheet pan meal with tender pork chops and perfectly roasted vegetables.

Prep
15 min
Cook
25 min
Servings
4
Level
Weeknight
Sheet Pan Lemon-Herb Pork Chops & Veggies

Dinner just got a whole lot easier and more delicious! This Sheet Pan Lemon-Herb Pork Chops & Veggies recipe is all about maximizing flavor with minimal cleanup. Juicy pork chops and vibrant seasonal vegetables roast together, soaking up a bright lemon-herb marinade, for a wholesome and incredibly satisfying meal.

Ingredients

Yield: 4 servings

Main

  • 4 (1-inch thick) boneless pork chops
  • 1 lb baby potatoes, cut in half or quarters if large
  • 1 head broccoli, cut into florets
  • 1 red bell pepper, chopped into 1-inch pieces
  • 3 tbsp olive oil, divided
  • 2 cloves garlic, minced
  • 1 lemon, half juiced, half thinly sliced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and pepper. This is your lemon-herb marinade.

  3. Step 3

    Place the pork chops on one side of the prepared baking sheet. Drizzle half of the lemon-herb marinade over the pork chops, turning to coat. Arrange lemon slices on top of each chop.

  4. Step 4

    In a separate large bowl, combine the halved potatoes, broccoli florets, and red bell pepper. Drizzle with the remaining 1 tablespoon of olive oil and the other half of the lemon-herb marinade. Toss well to coat.

  5. Step 5

    Spread the seasoned vegetables in a single layer on the other side of the baking sheet, ensuring they are not too crowded for even roasting.

  6. Step 6

    Bake for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the vegetables are tender-crisp and slightly caramelized. Cooking time may vary based on the thickness of your pork chops and size of vegetables.

  7. Step 7

    Remove from the oven, let the pork chops rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.

Tips

  • Cut vegetables into similar-sized pieces for even cooking. Harder vegetables like potatoes should be smaller than softer ones like bell peppers.
  • For best results, don't overcrowd the baking sheet. If needed, use two baking sheets to ensure vegetables roast rather than steam.
  • Feel free to swap out vegetables based on what you have on hand or what's in season!

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