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Easy Sheet Pan Pork Chops with Roasted Vegetables

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This easy sheet pan pork chops with roasted vegetables recipe is my tribute to those Tuesday nights and the kind of dinner that makes you feel like you’ve got your life together, even if you’re still digging for frozen peas.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick (6–8 ounces each)
  • 1 pound baby potatoes, halved or quartered
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 1 large red onion, cut into wedges
  • 4 cloves garlic, smashed
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Place one rack in the middle of the oven.
  2. In a large bowl, combine the halved baby potatoes, carrot chunks, red onion wedges, and smashed garlic cloves. Drizzle with 2 tablespoons of olive oil, then add ½ teaspoon of dried thyme, ½ teaspoon of dried rosemary, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Toss everything together until the vegetables are evenly coated. Spread them in a single layer on your prepared sheet pan, leaving space in the center for the pork chops.
  3. Pat the pork chops dry with paper towels. In a small bowl, mix together the remaining ½ teaspoon of dried thyme, ½ teaspoon of dried rosemary, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Rub the remaining 1 tablespoon of olive oil all over the pork chops, then sprinkle the seasoning mixture evenly on both sides.
  4. Place the seasoned pork chops in the center of the sheet pan, nestled among the vegetables. Make sure the pork chops aren’t overlapping with each other or the vegetables.
  5. Roast for 20 minutes.
  6. After 20 minutes, remove the pan from the oven. Use tongs to flip the pork chops over. Give the vegetables a good stir so they brown evenly on all sides. Return the pan to the oven, rotating it front to back for even cooking.
  7. Roast for another 10-15 minutes, depending on the thickness of your pork chops. The vegetables should be tender and golden brown, and the pork chops should reach an internal temperature of 145°F (63°C) when checked with a meat thermometer inserted into the thickest part away from the bone.
  8. Remove the pan from the oven and let the pork chops rest right on the pan for 5 minutes. Sprinkle with fresh chopped parsley before serving.

Notes

For best results, use pork chops at least 1-inch thick. If using boneless chops, reduce cooking time by 5-7 minutes. For a low-carb version, skip the potatoes and double up on low-carb vegetables like broccoli, cauliflower, and bell peppers. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes.

Nutrition

Keywords: sheet pan pork chops, roasted vegetables, easy dinner, weeknight meal, pork chop recipe

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