Italian Pork Chops and Veggies Sheet Pan Dinner – get ready for a one sheet pan, delicious and easy dinner with all the flavors of Italian cooking you love!
This recipe is for those nights when the last things on earth you want to do is wash another pan. I know you have those nights. I do too. The only alternative is a one-pot or sheet pan dinner.
I love this easy recipe for its versatility, its delicious Italian seasonings and its adaptability. Adding seasonal veggies mixes it up and keeps it fresh.
And… it’s a 20-minute in and out of the oven dinner. Minutes to chop a few vegetables, and the recipe makes its own sauce as it bakes, so it’s juicy and tender.
In the spring, I love to add asparagus, summer and fall bring endless possibilities of garden fresh vegetables. During the winter, I love to add sliced butternut squash or even sweet potatoes.
So… here’s to those busy nights or ends of long days when a one sheet pan dinner is so appreciated. And the best part is — scrimping on pots and pans doesn’t sacrifice flavor. Although it’s easy, it’s also incredibly delicious, rich with Italian flavors of olive oil, basil, and oregano. Serve with a side of buttered noodles, a side green salad, and dinner is done!
Italian Pork Chops and Veggies Sheet Pan Dinner
4 pork chops, bone-in
1 tablespoon olive oil
1/2 onion, sliced
1 red pepper, sliced
2 garlic cloves, minced
1 zucchini, halved and sliced
1 lb mushrooms, sliced
1 15-oz can fire roasted diced tomatoes, with their juices
1 teaspoon dried basil
1/2 teaspoon dried oregano
salt and freshly cracked pepper to taste
Preheat oven to 400-degrees.
Salt and pepper both sides of the chops and place on an ungreased, rimmed sheet pan.
Chop, mince, and slice onion, red pepper, garlic cloves, zucchini, and mushrooms. Add to a medium-sized bowl. Drizzle olive oil over the veggies and toss (this step could be completed on the sheet pan, thus saving another dish). Layer the olive oil coated vegetables in a single layer on the pan with the pork chops.
Season with salt, pepper, basil and oregano.
Bake in a 400-degree oven for 20 minutes. Remove chops to a serving platter (after checking internal temperature). Return the sheet pan to the oven and broil vegetables for 3-5 minutes, or until slightly caramelized. Layer vegetables onto the platter with the pork chops and serve.
Pork Chop Notes: I prefer to use bone-in pork chops because it adds a juicy, tender element to the meat. Depending on thickness, adjust cooking time accordingly. The USDA recommends pork chops be cooked to a minimum internal temperature of 145-degrees. To be honest — I like mine more done. The 20 minute cooking time in this recipe reflects that. Adjust to your taste.