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–+ servings
A white platter with grilled zucchini, mushrooms, onions, red bell peppers, tomato sauce, and fresh basil—perfect alongside Italian Sheet Pan Pork Chops on a rustic wooden surface.
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Italian Sheet Pan Pork Chops and Vegetables

Italian Sheet Pan Pork Chops and Vegetables is a simple, flavorful one-pan dinner with bone-in pork chops, zucchini, peppers, mushrooms, and fire-roasted tomatoes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 285kcal
Author: Stephanie Wilson

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

  1. Pork Chops: Use bone-in pork chops for the juiciest results, and adjust the cooking time based on their thickness.
  2. 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.
  3. Sheet Pan: For even roasting, spread the vegetables into as much of a single layer as possible on the sheet pan.
  4. Finishing: After removing the pork chops, broil the vegetables for 3 to 5 minutes for extra caramelization and color.
  5. Variations: This recipe is flexible, so feel free to swap in seasonal vegetables like asparagus, Brussels sprouts, or butternut squash as needed.

Nutrition

Serving: 1g | Calories: 285kcal | Carbohydrates: 8g | Protein: 33g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 76mg | Potassium: 1056mg | Fiber: 2g | Sugar: 5g | Vitamin A: 576IU | Vitamin C: 32mg | Calcium: 37mg | Iron: 2mg