Lazy Vegetable Pork Chop Bake
Effortlessly combine hearty flavor and wholesome nutrition with this Lazy Vegetable Pork Chop Bake — the perfect one-pan recipe for busy weeknights! Succulent pork chops are seasoned with a smoky, herb-filled rub, then nestled alongside a colorful medley of baby potatoes, carrots, and broccoli. Everything is roasted together to golden perfection in just 40 minutes, creating a harmony of juicy, tender meat and perfectly caramelized vegetables. With minimal prep, only one baking sheet to clean, and bold flavors from garlic, smoked paprika, and Italian seasoning, this dish is as convenient as it is delicious. Ideal for family dinners or meal prepping, this easy pork chop and vegetable bake simplifies your evening without compromising on taste.
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Recipe Information
Ingredients
- 4 pieces pork chops
- 1 pound baby potatoes
- 4 medium carrots
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C).
Trim any excess fat from the pork chops and set aside.
Wash and halve the baby potatoes. Peel the carrots and cut them into 1-inch chunks.
In a large mixing bowl, combine the potatoes, carrots, and broccoli florets. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of garlic powder, 0.5 teaspoon of onion powder, 0.5 teaspoon of smoked paprika, 0.5 teaspoon of Italian seasoning, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix well to coat the vegetables evenly.
In a small bowl, mix the remaining 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 0.5 teaspoon of onion powder, 0.5 teaspoon of smoked paprika, and 0.5 teaspoon of Italian seasoning. Rub this mixture evenly over the pork chops.
Line a large baking sheet or dish with parchment paper or lightly grease it with cooking spray.
Arrange the seasoned vegetables in a single layer on the baking sheet, leaving enough space in the center for the pork chops.
Place the pork chops in the center of the baking sheet, nestled among the vegetables.
Bake in the preheated oven for 35-40 minutes, or until the pork chops have reached an internal temperature of 145°F (63°C) and the vegetables are tender and golden.
Remove from the oven and let rest for 5 minutes before serving.
Serve the pork chops alongside the roasted vegetables and enjoy your effortless, flavorful meal!
Nutrition Facts
Calories |
2067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2908 mg | 126% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 18.1 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4333 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
