Sheet Pan Pork Chops with Crispy Potatoes and Broccoli
These sheet pan pork chops are a staple in our house because literally all you have to do is chop potatoes! Broccoli and potatoes are cooked on the same pan, so it's one of those recipes that truly is so easy. Served on top of a yogurt or feta sauce elevates it just enough that it's week night friendly and dinner party ready.
Servings: 4
Calories: 469kcal
Equipment
- 1 full size sheet pan the bigger the better!
Ingredients
- 4 boneless pork chops ¾"
- 1 pound broccoli florets typically 1 container or 1 head of broccoli
- 4 garlic cloves
- 1 pound baby potatoes quartered
- 4 tablespoon olive oil or avocado oil
- 2.5 tablespoon steak seasoning
- Zest from 1 lemon
- 1 tablespoon dill fresh or freeze dried
- 4-6 oz sauce tzatziki or feta dip work well
Instructions
- Prepare: Preheat the oven to 425 degrees. Quarter potatoes. The smaller the potatoes the faster they'll cook. Line a sheet pan with parchment paper.
- Cook the potatoes: Toss the 1 pound baby potatoes with 1 tablespoon of the 4 tablespoon olive oil and 1 tablespoon of the 2.5 tablespoon steak seasoning. Spread out onto a full size baking sheet. Bake for 15 minutes.
- Cook the broccoli and pork chops: While the potatoes cook, season the 1 pound broccoli florets with 1 tablespoon oil and 1 tablespoon steak seasoning. Pat the pork chops dry and season with the remaining ½ tablespoon steak seasoning. Remove the potatoes from the oven and push to one side. Place the 4 boneless pork chops in the center and spread out the broccoli on the other side. Return to the oven for 15 more minutes.
- Let the pork rest: When the pork has reached an internal temp of 145, remove the tray. If they cook past this they will be dry!! Let them rest for 5 minutes before serving. For plating, I like to spread the feta or yogurt dip on a platter top with the potatoes and broccoli, and place the pork chops on the side. Finish with lemon zest and dill.
Video
Notes
**Any questions regarding different pork chop thicknesses or cooking more than 4 chops can be found in the post above.
Try not to use frozen broccoli; it ends up soggy when cooked like this.
Storage: Any leftovers can be kept in the fridge in an air-tight container for up to 4 days. Just try to keep any sauce seperate.
it's ok if the pork is pink!
The number one way to ensure juicy pork is to use a meat thermometer!! And be aware that pork might still have a bit of pink to it, but as long as the internal temp of the thickest part is 145, it is completely safe to eat. Pork that is even 155 degrees will taste tough and dry.
The number one way to ensure juicy pork is to use a meat thermometer!! And be aware that pork might still have a bit of pink to it, but as long as the internal temp of the thickest part is 145, it is completely safe to eat. Pork that is even 155 degrees will taste tough and dry.
Nutrition
Calories: 469kcal | Carbohydrates: 30g | Protein: 35g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 110mg | Potassium: 1365mg | Fiber: 6g | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 125mg | Calcium: 107mg | Iron: 3mg