We all love one pot recipes – they make cleaning up a breeze – but our One Pan Pork Chops and Vegetables recipe takes the convenience to a new level! With this easy recipe, all you have to do is season pork chops and prep veggies then lay them on a sheet pan to roast. Roasting in the oven will perfectly cook the pork chops and give delicious caramel flavors to the vegetables. To clean up, all you need to do is throw out the foil you put on your sheet pan! It’s an easy, delicious and quick way to enjoy dinner. We used carrots and Brussels sprouts for this recipe, but you can substitute other vegetables that can be roasted, like potatoes. Enjoy!
- 4 LGCM Pork Chops (1″ thick)
- .5 lb(s) Carrot (cut in half and chopped into 1″ pieces)
- .5 lb(s) Brussels Sprouts (stems removed and cut in half)
- 2 Tbsp Olive Oil
- LGCM Ultimate Pork Chop and Roast Seasoning
Liberally season both sides of pork chops with LGCM Ultimate Pork Chop & Roast seasoning (or salt and pepper) and let sit at room temperature for up to 30 minutes before roasting.
Add the pieces of carrots and Brussels sprouts to a bowl. Pour olive oil over vegetables and season to taste with salt and pepper. Mix together so that vegetables are seasoned evenly.
Dump vegetables onto an aluminum foil lined sheet pan that you’ve sprayed with non-stick cooking spray. Spread the vegetables out on the pan and then add pork chops in between the vegetables. Place into an oven preheated to 425ºF and roast for 25-30 minutes. Flip the pork chops and shake the vegetables after 15 minutes of cooking.
Remove from oven when the pork chops reach 145ºF and the vegetables are tender. Serve with freshly baked bread and enjoy!