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

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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.