roasted pork chops

Roasted Pork Chops and Smashed Potato Sheet Pan Dinner

1.5 lb yellow baby potatoes

paprika

dry oregano

tsp chili powder

onion powder

garlic powder

tsp black pepper

tsp kosher salt

pork chops

sour cream

tbsp dijon mustard

greens (optional)

chopped parsley (garnish)

Pork chops vary in size and thickness, so adjust cooking times as necessary. Our recipe was made with 3/4” thick center cut pork loin chops at about 8 ounces each. If you’re cooking with thinner and smaller chops, reduce cooking time and check the chops earlier for doneness. You can cook these on a skillet and sear them first before you put them in the oven, which skips the broiler method in the end.For the low carb/keto version, omit the brown sugar and potatoes.

Baked Pork Chops with Veggies

pork

olive oil

soy sauce

bbq sauce ((or your favorite sauce/marinade))

dijon mustard

Tablespoon packed brown sugar (, (omit for keto/low carb version))

garlic

Kosher salt (,

black pepper (,

potatoes (,

carrots

green beans (, halved)

small bell pepper (,

parsley

Preheat oven to 425°F. Prepare a baking sheet lined with parchment paper or foil. Set aside.

Make the marinade: in large ziplock bag or bowl, combine 4 tablespoons of olive oil, soy sauce or Worcestershire, bbq sauce, onion powder, mustard, brown sugar and garlic. Season with salt and pepper to taste. Rub the bag or whisk to combine all the ingredients. Place pork chops in the marinade and coat the pork chops. Marinade the pork chops for at least 30 minutes.

Toss the potatoes, carrots, green beans and bell pepper with the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste.

Take pork chops out of the marinade bag and place on baking sheet. Add the potatoes and carrots on same baking sheet around the pork chops. Brush leftover marinade over the potatoes, carrots, and the pork chops.

Bake the pork chops for 35-50 minutes, or until the pork chops are cooked through or internal temperature reaches 145° F.

Change the oven setting to “Broil” with the oven rack about 6-8 inches from the heating element. Broil the pork chops for about 3-7 minutes or until a nicely browned crust forms.

Garnish with minced parsley, optional. Serve warm.

https://www.youtube.com/watch?v=bjLZH_TuEPA

Full Recipe Here 👉  https://whiteonricecouple.com/recipes/best-baked-pork-chops/

INGREDIENTS
4 (4 ) pork chops (we used 3/4” center cut loin chops, 8-ounces each)
5 Tablespoons (75 ml) olive oil or vegetable oil , divided
2 Tablespoons (30 ml) soy sauce or Worcestershire Sauce
1/4 cup (60 ml) bbq sauce (or your favorite sauce/marinade)
1 teaspoon (5 ml) onion powder
1 teaspoon (5 ml) dijon mustard or yellow mustard
1 Tablespoon (15 ml) packed brown sugar
3-4 cloves (3 cloves) minced garlic
1/2 teaspoon (2.5 ml) Kosher salt , or to taste
 black pepper , to taste (preferably fresh cracked pepper)
1/2 small (0.5 small) potatoes , cut into bite sized pieces
2 large (2 large) carrots , cut into bite sized pieces or 1 cup small baby carrots, halved
1/2 (0.5 ) green beans , halved
1 small (1 small) bell pepper , cut into bite sized pieces
 Minced parsley for garnish , optional

🖨 Print Full Recipe Here 👉  https://whiteonricecouple.com/recipes/best-baked-pork-chops/

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Roasted Pork Chops with Potatoes & Veggies - Perfect Easy Dinner!

Flavorful and tender, sweet and savory, these Baked Pork Chops are roasted to perfection in just 30 minutes! They are smothered in a homemade sauce with butter, rosemary and honey, then baked to juicy perfection!

Baked Pork Chops

rosemary

garlic (minced)

honey

salted butter

salt

ground pepper

Preheat oven to 375 degrees F. Spray 9×13 pan with nonstick cooking spray. Place pork chops into baking pan.

In a small bowl stir dijon mustard, rosemary, garlic, honey and butter together. Microwave 30 seconds to 1 minute or until butter has melted completely.

Pour half the sauce over the top of the pork chops, and spread using the back of a spoon.

Turn pork chops and spread the remaining sauce over the top. Bake 25-30 minutes or until baked to 150-160 degrees Fahrenheit.

Remove from oven, cover with foil and rest 10 minutes. Serve warm.

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