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Sheet Pan Pork Chops with Potatoes & Broccoli

Source: National Pork Board

Where to Buy
PREP TIME

30 mins

COOK TIME

30 mins

SERVING SIZE

4

What You’ll Need

  • 4 Prairie Fresh® bone-in ribeye pork chops, 1-inch thick
  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 5 tablespoons extra virgin olive oil
  • 1 head of broccoli, cut into florets
  • 1 lb. small Yukon Gold potatoes, quartered
  • 1 small red onion, cut into 8 wedges
  • 12 whole mini peppers

Directions

  1. Preheat the oven to 450 F. 
  2. In a large bowl, combine salt, pepper, rosemary, and oil. Mix well.
  3. Rub pork chops with 2 tablespoons of the oil mixture, then place on a baking sheet lined with parchment paper. 
  4. Toss broccoli florets, cut potatoes, onion wedges, and whole peppers with remaining oil mixture and spread out on a sheet tray lined with parchment paper. 
  5. Place pork chops on the top oven rack and the vegetables on the bottom rack. Cook for 18–20 minutes or until pork chops reach an internal temperature of 145 F.
  6. Remove cooked pork chops to a serving plate. Allow vegetables to continue cooking for 10 more minutes.
  7. Pour the pork pan juices into a sauté pan over medium-high heat. Cook to reduce the juices for 2–4 minutes, then pour over pork chops.
  8. Remove vegetables from the oven when the potatoes are tender and the broccoli has a little bit of char. Serve with pork chops and enjoy!
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