When you want an all-in-one meal with juicy pork chops, tender potatoes and crisp green beans, you make this Sheet Pan Pork Chop Dinner recipe!
SHEET PAN MEALS MEAN LESS CLEAN UP!
If you're looking for an incredibly easy and super delicious dinner that requires minimal cleanup, look no further than this Sheet Pan Pork Chop Dinner! In just a few simple steps, using pantry staple ingredients, you can have perfectly cooked, seasoned, and marinated pork chops combined with tender red potatoes and tasty fresh, slightly charred green beans on the table in 45 minutes. With a pop of sweetness from the honey, the touch of spice from the creole seasoning, and the kick of garlic, this meal is not lacking in flavor!
FREQUENTLY ASKED QUESTIONS:
This whole dinner has a slight bit of heat from the creole seasoning. I am sensitive to spice and would not call this spicy. But if you're not a spice fan at all, you can omit it and use 1 ¼ teaspoons kosher salt and a ½ teaspoon of either sweet or smoked paprika instead.
Want to add more than just fresh green beans or perhaps you don't like green beans? Some other delicious veggies to toss on a sheet pan dinner with pork chops are: carrots, zucchini, yellow squash, butternut squash, small tomatoes, and mushrooms. You can add whatever you like, just use hearty vegetables that can withstand the roasting time.
Maybe you aren't a lover of garlic like I am, I understand! If you don't want a pop of garlic with each bite, you can reduce it to just one clove or swap it out for a ½ teaspoon of garlic powder sprinkled over everything.
Yes! If you choose to use frozen chops, I'd thaw them before cooking them to make sure they cook evenly. You can try to cook from frozen but you would need to adjust the baking time and that may be too much for the vegetables.
Absolutely! Use whatever you have on hand just be sure to cut them up appropriately. I used baby red potatoes but you can use baby Yukon golds or even sweet potatoes.
Transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. You can also freeze them for up to 3 months in a freezer safe container.
You can use the microwave to reheat the leftovers until they're warmed through. I like to put a dampened paper towel over everything to keep it from getting dry.
Alternatively, you can place the pork chops and veggies in a foil packet and reheat them in the oven until warmed through. Using the foil packet helps prevent the pork chops from drying out as they reheat.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- red potatoes
- fresh green beans
- olive oil
- creole seasoning
- garlic powder
- onion powder
- black pepper
- honey
- cloves garlic
- Italian seasoning
- boneless pork chops
HOW TO MAKE A SHEET PAN PORK CHOP DINNER
Preheat the oven to 400°F. Spray a large sheet tray with cooking spray. Place the potatoes on one half of the tray and the green beans on the other half.
Drizzle the whole tray with the olive oil and sprinkle the creole seasoning, garlic powder, onion powder, and black pepper over all the veggies.
Toss the veggies until coated in the oil and spices, I find it is easiest to do this by hand. Bake for 20 minutes, flipping the veggies around halfway through.
While the veggies cook, mix together the honey, garlic, Italian seasoning, creole seasoning, and black pepper together in a small bowl.
Place the pork chops and seasoning mixture into a large bowl and mix until the pork chops are coated.
Push the veggies to one side of the sheet tray and add the pork chops directly onto the tray.
Bake for an additional 12-15 minutes until the pork chops reach at least 145°F. Serve immediately.
CRAVING MORE SHEET PAN MEALS?
Sheet Pan Pork Chop Dinner
Ingredients
For the veggies:
- 1 ½ pounds red potatoes cut into bite-sized pieces
- 12 ounces fresh green beans ends trimmed
- 2 tablespoons olive oil
- 1 ½ teaspoons creole seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
For the pork chops:
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon creole seasoning
- ½ teaspoon black pepper
- 4 boneless pork chops ½-inch thick
Instructions
- Preheat the oven to 400°F. Spray a large sheet tray with cooking spray.
- Place the potatoes on one half of the tray and the green beans on the other half.
- Drizzle the whole tray with the olive oil and sprinkle the creole seasoning, garlic powder, onion powder, and black pepper over all the veggies.
- Toss the veggies until coated in the oil and spices, I find it is easiest to do this by hand.
- Bake for 20 minutes, flipping the veggies around halfway through.
- While the veggies cook, mix together the honey, garlic, Italian seasoning, creole seasoning, and black pepper together in a small bowl.
- Place the pork chops and seasoning mixture into a large bowl and mix until the pork chops are coated.
- Push the veggies to one side of the sheet tray and add the pork chops directly onto the tray.
- Bake for an additional 12-15 minutes until the pork chops reach at least 145°F. Serve immediately.
Notes
- You can use any other hearty vegetable that you prefer.
- Depending on the thickness of your pork chops, they may take shorter or longer to cook. I found ½ inch thick pork chops were ready at the 12-minute mark.
- If you don’t want to use creole seasoning, you can use 1 & ¼ teaspoons kosher salt along with ½ teaspoon of sweet or smoked paprika in its place.
- Store leftovers in the fridge for up to 3 days, freeze for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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