I usually have pork tenderloins whenever I get a craving for pork. Since I’ve made tenderloin a thousand times, I thought I would switch it up (just a little bit). I have memories of having pork chops for dinner as a kid, however, I honestly don’t think I’ve made them more than 10 times throughout my adulthood.

I know I have never made a sheet pan meal featuring pork chops so this recipe from Six Sisters’ Stuff was an interesting experiment! The only thing I would note while making this, and any other pork chop recipe, is to keep an eye on them as they cook. I ended up taking mine out after about 30 minutes, rather than closer to 40. Depending on how thick your pork chops are, the time needed for baking will vary.

Sheet Pan Pork Chops

Ingredients

5 Tbsp Avocado oil
2 Tbsp of Italian seasoning (oregano, basil, thyme, and rosemary)
1 tsp smoked paprika
1/2 tsp each salt and pepper
6 4-6 oz. pork chops

1 Tbsp grated parmesan cheese
1.5 pounds of baby potatoes (I use The Little Potato Company potatoes when I’m pressed for time).
1 pound of baby carrots
1 Tbsp fresh parsley for garnish

Instructions

1. Preheat the oven to 400 degrees. Use non-stick cooking spray (or whatever you prefer) to grease your pan.
2. In a medium bowl, mix the olive oil, Italian seasoning, paprika, oregano, Parmesan cheese, salt, and pepper.
3. Dip each pork chop in the oil mixture, making sure to coat both sides and place on the prepared pan. Repeat with remaining pork chops.
4. Add the potatoes and carrots to the sheet pan and drizzle any remaining olive oil mixture on top. Toss lightly to mix together.
5. Bake for 30-40 minutes or until the pork chops are fully cooked.
   Garnish with parsley and serve.

Related:

Orange and Herb Pork Tenderloin Recipe

Healthy Pork and Shrimp Meatball Soup

Delicious Pork Tenderloin with Mushrooms, Carrots and Onions