Introduction & Inspiration
When life gets busy, I crave easy dinners that still feel fresh and homemade.
This Sheet Pan Pork Chops and Vegetables recipe is my go-to because it’s simple, colorful, and packed with flavor.
There’s nothing better than tossing everything on a sheet pan and pulling out a complete meal 20 minutes later.
Nostalgic Appeal
Sheet pan meals always remind me of those casual Sunday nights growing up, when everything roasted together in the oven while we relaxed.
I love how roasting brings out the natural sweetness in veggies and creates a perfect sear on the pork chops.
This meal feels comforting, wholesome, and brings back all those warm, family-dinner memories.
Homemade Focus
Making this meal at home lets me choose fresh, vibrant vegetables and season the pork just the way I like.
Homemade marinades are so much tastier and healthier than anything you could buy bottled.
It’s real food, real flavors, and a real sense of pride pulling it out of the oven.
Flavor Goal
The goal for these pork chops was a juicy, tender center with a flavorful, caramelized crust.
I wanted the vegetables to roast to perfection, slightly crisp at the edges but still vibrant and fresh.
Every bite needed to feel hearty, well-balanced, and bursting with savory, slightly sweet notes.
Ingredient Insights
Boneless pork chops are perfect for even, quick cooking and soak up flavors beautifully.
Olive oil and honey in the marinade create a gorgeous glaze that helps caramelize the pork.
Paprika, onion powder, garlic powder, and oregano build a bold, savory flavor base.
A medley of asparagus and colorful bell peppers adds freshness, sweetness, and a pop of color to the dish.
Simple salt and pepper seasoning keeps the vegetables light and lets their natural flavors shine.
Essential Equipment
A large, sturdy sheet pan ensures even roasting without overcrowding.
Parchment paper or foil makes cleanup fast and easy.
Tongs help toss and arrange everything neatly on the sheet.
List of Ingredients with Measurements
Pork:
4 boneless pork chops, 1-inch thick
3 tbsp olive oil
1 tbsp honey
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
Vegetables:
1 lb asparagus, trimmed
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
2 tbsp olive oil
¼ tsp salt
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 425°F.
Line a large baking sheet with foil or parchment paper for easy cleanup.
Step 2: Marinate the Pork Chops
In a medium bowl, combine olive oil, honey, paprika, onion powder, garlic powder, oregano, salt, and black pepper.
Toss the pork chops in the mixture until they are fully coated and glistening.
Step 3: Prepare the Vegetables
In another bowl, toss the asparagus and bell peppers with olive oil and salt.
Make sure everything is evenly coated for even roasting.
Step 4: Arrange on the Sheet Pan
Spread the vegetables around the edges of the baking sheet.
Leave a space in the center for the pork chops and place them there.
Step 5: Bake to Perfection
Bake everything for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F.
Watch closely near the end to avoid overcooking and drying out the chops.
Step 6: Rest and Serve
Let the pork chops rest for 5 minutes after removing them from the oven.
Serve warm with a scoop of roasted veggies on the side.
Troubleshooting
If the pork chops cook too fast, check their thickness—thinner chops may need only 12-14 minutes.
If your veggies aren’t tender yet, remove the pork and roast the veggies for a few more minutes.
If the sheet pan seems crowded, use two pans to avoid steaming instead of roasting.
Tips and Variations
Swap asparagus for green beans, broccoli, or zucchini depending on what’s in season.
Add a sprinkle of parmesan cheese to the veggies after roasting for extra flavor.
Try using bone-in pork chops for even juicier results—just adjust cooking time slightly.
Serving and Pairing Suggestions
Serve the pork chops and veggies with a side of mashed potatoes, cauliflower rice, or even a simple quinoa salad.
Pair with a crisp white wine like Sauvignon Blanc or a light beer for a refreshing complement.
A squeeze of fresh lemon over the top brightens up all the flavors perfectly.
Nutritional Information
Pork chops are a lean source of protein, especially when baked instead of fried.
Asparagus and bell peppers are loaded with fiber, antioxidants, and vitamins A and C.
This dish is naturally low in carbs and can easily fit into keto, low-carb, or balanced eating plans.
Sheet Pan Pork Chops and Vegetables
Description
These Sheet Pan Pork Chops and Vegetables are the ultimate easy dinner. Juicy, flavorful pork paired with vibrant roasted veggies, all cooked on one sheet pan for a quick, healthy meal!
Ingredients
Pork:
4 boneless pork chops, 1-inch thick
3 tbsp olive oil
1 tbsp honey
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
Vegetables:
1 lb asparagus, trimmed
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
2 tbsp olive oil
¼ tsp salt
Instructions
Step 1: Preheat the Oven
Set your oven to 425°F.
Line a large baking sheet with foil or parchment paper for easy cleanup.
Step 2: Marinate the Pork Chops
In a medium bowl, combine olive oil, honey, paprika, onion powder, garlic powder, oregano, salt, and black pepper.
Toss the pork chops in the mixture until they are fully coated and glistening.
Step 3: Prepare the Vegetables
In another bowl, toss the asparagus and bell peppers with olive oil and salt.
Make sure everything is evenly coated for even roasting.
Step 4: Arrange on the Sheet Pan
Spread the vegetables around the edges of the baking sheet.
Leave a space in the center for the pork chops and place them there.
Step 5: Bake to Perfection
Bake everything for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F.
Watch closely near the end to avoid overcooking and drying out the chops.
Step 6: Rest and Serve
Let the pork chops rest for 5 minutes after removing them from the oven.
Serve warm with a scoop of roasted veggies on the side.
Recipe Summary and Q&A
Today, I shared my easy and colorful Sheet Pan Pork Chops and Vegetables recipe, a perfect one-pan dinner for busy nights.
We seasoned juicy pork chops, roasted them alongside vibrant veggies, and brought everything together with bold, simple flavors.
Can you make it ahead? Yes—prep the pork and veggies the night before and bake when ready.
Can you freeze it? It’s best enjoyed fresh, but leftovers keep beautifully in the fridge for up to three days.
This easy sheet pan meal proves that healthy, homemade dinners can be simple, colorful, and full of flavor!