Sheet Pan Pork Chops
Sheet pan pork chops are easy to make and full of flavor for a quick low carb dinner.
Servings: 4
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
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