Italian Sheet Pan Pork Chops and Vegetables
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These Italian Sheet Pan Pork Chops and Vegetables are an easy all-in-one dinner made for busy weeknights. Bone-in pork chops roast alongside zucchini, peppers, mushrooms, and fire-roasted tomatoes for a simple meal with big Italian-inspired flavor and easy cleanup.
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Recipe Overview
This recipe for Italian Sheet Pan Pork Chops and Vegetables is specially designed for those nights when the last thing on earth you want to do... is wash another pan. I know you have those nights. I do too. That's when sheet pan dinners come to the rescue.
The prep for this meal is simple. After seasoning the bone-in pork chops with salt and pepper, lay them in the center of a sheet pan. Chop the veggies, toss with olive oil, salt, and pepper, and transfer to the sheet pan with the chops. Sprinkle some herbs... and bake. That's it!
What You'll Love
This Italian Sheet Pan Pork Chops and Vegetables recipe is the kind of easy dinner that makes weeknights feel manageable again. Everything cooks in one pan, the vegetables soak up the savory juices from the pork chops, and the fire-roasted tomatoes add wonderful flavor with almost no extra effort. It's simple, colorful, and easy to adapt to whatever vegetables you have on hand.
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Ingredients
You only need a handful of simple ingredients for this easy sheet pan pork chop dinner:
- Bone-in pork chops: I love bone-in chops here because they tend to stay juicy and flavorful as they roast.
- Olive oil: Helps the vegetables roast and caramelize beautifully.
- Onion and red pepper: These add sweetness and classic Italian-style flavor.
- Garlic cloves: For extra savory depth.
- Zucchini and mushrooms: Tender vegetables that roast quickly and pair beautifully with pork.
- Fire-roasted diced tomatoes: These bring moisture, flavor, and a light sauce to the pan.
- Dried basil and oregano: Simple pantry herbs that give the dish its Italian-inspired flavor.
- Salt and black pepper: Essential for seasoning both the chops and vegetables.
Recipe Tips
A few simple tips make this sheet pan dinner even better:
- Try to keep the vegetables in a fairly even layer so they roast instead of steam.
- If your pork chops are especially thick or thin, adjust the cooking time as needed.
- For more color and flavor, broil the vegetables for a few minutes after removing the pork chops.
- Pork is considered safe at 145°F, but if you prefer it more well done, cook it a little longer to your taste.
- This recipe is easy to customize with seasonal vegetables like asparagus, Brussels sprouts, or butternut squash.
Serving Ideas
Serve these sheet pan pork chops as-is for a simple low-mess dinner, or add buttered noodles, rice, or a green salad to round out the meal. The roasted vegetables and tomatoes create a light pan sauce that is especially good spooned over the chops.
Recipe FAQs
This recipe comes together quickly, which makes it ideal for busy weeknights. Once the vegetables are chopped, the pork chops and vegetables bake together in about 20 minutes, with just a few extra minutes under the broiler if you want the vegetables a little more caramelized.
Yes, absolutely. This recipe is very flexible and works well with seasonal vegetables. Asparagus is a great spring option, while summer and early fall are perfect for garden vegetables like zucchini, peppers, and tomatoes. In cooler months, you could also try Brussels sprouts, butternut squash, or sweet potatoes, keeping in mind that firmer vegetables may need a little longer to cook.
These pork chops are delicious served just as they are with the roasted vegetables, but you can also round out the meal with buttered noodles, rice, mashed potatoes, or a simple green salad.
Italian Sheet Pan Pork Chops and Vegetables
Equipment
Ingredients
- 4 pork chops bone-in
- 1 tablespoon olive oil
- ½ onion sliced
- 1 red pepper sliced
- 2 garlic cloves minced
- 1 zucchini halved and sliced
- 1 lb mushrooms sliced
- 1 (15-ounce) can fire-roasted diced tomatoes with their juices
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 400℉. Season both sides of the pork chops with salt and pepper and place on an ungreased, rimmed sheet pan.
- Put the onion, red pepper, garlic, zucchini, mushrooms, and tomatoes in a medium-sized bowl. Drizzle with olive oil, season with salt and pepper; toss. Transfer the vegetables in a single layer onto the sheet pan with the pork chops. Then sprinkle with basil and oregano over both the pork chops and vegetables.
- Bake in the oven for 20 minutes, or until it reaches your preferred internal temperature. Remove the chops to a platter and return the sheet pan to the oven. Broil the vegetables for 3-5 minutes, or until they are slightly caramelized. Layer the vegetables onto a serving platter with the pork chops and serve.
Notes
- Pork Chops: Use bone-in pork chops for the juiciest results, and adjust the cooking time based on their thickness.
- Doneness: The USDA recommends cooking pork to a minimum internal temperature of 145°F, followed by a short rest. If you prefer your pork more well done, continue cooking to your taste.
- Sheet Pan: For even roasting, spread the vegetables into as much of a single layer as possible on the sheet pan.
- Finishing: After removing the pork chops, broil the vegetables for 3 to 5 minutes for extra caramelization and color.
- Variations: This recipe is flexible, so feel free to swap in seasonal vegetables like asparagus, Brussels sprouts, or butternut squash as needed.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More easy Sheet Pan recipes you might enjoy!
- Sheet Pan Chicken Muffaletta
- Easy Sheet Pan Chicken with Sweet Potatoes and Avocado Caesar Salad
- 7 Simple Sheet Pan Dinners that Make Busy Weeknights Easy
- Mediterranean Sheet Pan Greek Chicken
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The pork chops came out juicy and tender. My new favorite method for cooking pork chops. And the veggies were perfectly cooked and delicious. And prep and clean up was so easy!
Hi Lee! I'm so happy you enjoyed this recipe! Isn't it so easy to make pork chops this way?! Thanks for trying it and letting me know your thoughts.
There are no tomatoes in the directions.
Thanks
Hello. When do we add the fire roasted tomatoes. Couldn’t see it in the directions. Unless I’m somehow missing it? Thanks
Hi Claire! You add the tomatoes with the rest of the vegetables into a bowl, then drizzle with olive oil before adding them to the sheet pan with the pork chops. I've updated the instructions. Thanks!