Italian Sheet Pan Pork Chops and Vegetables
Italian Sheet Pan Pork Chops and Vegetables is an easy 20-minute dinner perfect for busy weeknights. A go-to delicious and simple dinner idea!
Servings: 4 servings
Calories: 465kcal
Ingredients
- 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
Instructions
- Preheat the oven to 400-degrees. Salt and pepper both sides of the pork chops 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 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.
Nutrition
Serving: 1g | Calories: 465kcal | Carbohydrates: 23g | Protein: 45g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 132mg | Sodium: 396mg | Fiber: 6g | Sugar: 15g