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 & 1/4 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.