Sheet pan pork chops are a simple way to feed the family a hearty and wholesome dinner on busy weeknights.
Holly’s Sheet Pan Highlights
- Flavor: Tender veggies with juicy pork chops are loaded with savory flavor for a delicious meal.
- Skill Level: Bake this full-meal-deal on a single baking sheet for easy cooking and quick cleanup.
- Recommended tools: A meat thermometer is the best way to tell if the pork chops are cooked properly.
- Budget tip: Use up leftover veggies and create a new dinner combo every time.
Simple Ingredients
- Pork Chops: Choose chops that have similar thickness so they cook evenly. Bone-in chops are more flavorful than boneless.
- Vegetables: Broccoli, cauliflower, zucchini, and a bell pepper add color, crunch, and a good dose of healthy nutrients.
- Seasonings: Pantry basics like smoked paprika, garlic powder, and Italian seasonings add baked-in savory flavor. Try a southwest blend for a Mexican themed meal.
- Sheet Pan Switch-Ups: Try adding other keto-friendly veggies like mushrooms, eggplant, cabbage, or yellow onions.
How to Make Sheet Pan Pork Chops
- Oil and season pork chops (full recipe below).
- Toss vegetables in oil and seasonings, then spread on a baking sheet.
- Place chops among the veggies and bake for 10 minutes.
- Flip chops over and roast until done.
Tips for One-Pan Success
- Preheat the oven to allow for immediate searing of the pork chops plus quick caramelization of the veggies.
- Be sure to cut vegetables into similar bite-sized pieces.
- If the pork chops are done before the veggies simply transfer to a plate and cover until the vegetables are finished cooking.
From Sheet Pan to Leftovers
- Serve this delicious pork chop sheet pan dinner with a crisp and tangy cucumber radish salad to round out the meal.
- Keep leftovers in a covered container in the refrigerator for up to 4 days and reheat portions in the microwave. Freeze portions in zippered bags for up to 4 weeks and thaw in the refrigerator before reheating.
- Chop up leftover chops and tuck into a low-carb wrap for a protein and veggie-filled school or workday lunch.
More Pork Chop Ideas!
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Sheet Pan Pork Chops
Sheet pan pork chops are easy to make and full of flavor for a quick low carb dinner.
Equipment
Ingredients
- 4 bone-in or boneless pork chops about 1 inch thick
- 2 tablespoons olive oil divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 1 zucchini sliced into half-moons
- 1 red bell pepper sliced
Instructions
- Heat oven to 425°F. Line a large baking sheet with aluminum foil.
- In a small bowl, mix smoked paprika, garlic powder, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Pat pork chops dry with paper towels, rub with 1 tablespoon olive oil, and coat evenly with seasoning mix.
- In a large bowl, toss the broccoli, cauliflower, zucchini, and bell pepper with the remaining 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread veggies evenly on the sheet pan.
- Make space in the center of the sheet pan and place pork chops in the middle. Roast for 10 minutes.
- Flip pork chops and stir veggies. Roast for another 4–8 minutes*, or until pork chops reach 145°F internally and veggies are tender.
Notes
- *Thinner pork chops may take less time to cook. Use a meat thermometer for best results.
- If the chops are ready before the veggies, move them to a plate, cover, and let them rest while the veggies go back in the oven until tender.
Nutrition Information
Calories: 333kcal | Carbohydrates: 13g | Protein: 33g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 697mg | Potassium: 1161mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1716IU | Vitamin C: 144mg | Calcium: 79mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Sheet Pan Pork Chops recipe
Haven’t tried these yet, but getting ready to have surgery for breast cancer and I’m looking to cook ahead and freeze packets of dinners for easy reheating so I can maintain my Keto journey. I’m assuming the broccoli and cauliflower would freeze well even if baked ahead, but I’m wondering about the zucchini? Might have to leave those out. I was planning on vacuum sealing them using the Zwilling sous vide bags which seal and hold the vacuum really well. Also looking for ideas for using chicken breast sheet pan bakes this way as well. Any help or ideas would be greatly appreciated!
Absolutely, and I am so sorry you’re going through this. This recipe should freeze well after baking, and broccoli and cauliflower will hold up better than zucchini, which tends to get softer after freezing and reheating, so leaving it out is a great idea if texture matters. Sheet Pan Chicken and Veggies or our Greek Sheet Pan Chicken both freeze well, and would be nice make-ahead options too. I’m wishing you all the very best with your surgery and recovery. ❤️