Pork Chops and Veggies
Elevate your weeknight dinner routine with this hearty and flavorful Pork Chops and Veggies recipe, a one-pan meal that's as effortless as it is delicious. Juicy, bone-in pork chops are seasoned with a savory blend of garlic powder, paprika, dried thyme, and olive oil before being perfectly seared for a golden crust. Roasted alongside a colorful array of fresh vegetables—think carrots, zucchini, red bell peppers, red onions, and buttery baby potatoes—this dish bursts with wholesome goodness. Ready in just 45 minutes, this quick and easy recipe offers a vibrant combination of proteins and veggies, ideal for busy families or meal preppers. Garnished with fresh parsley, this oven-baked meal delivers restaurant-quality flavor in the comfort of your own kitchen. Perfectly balanced, this recipe is sure to become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 4 tablespoons Olive oil
- 2 teaspoons Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 medium Carrots
- 1 large Red bell pepper
- 2 medium Zucchini
- 1 large Red onion
- 2 cups Baby potatoes
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork chops dry with paper towels. In a small bowl, mix the garlic powder, paprika, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon black pepper.
Rub 2 tablespoons of olive oil onto the pork chops, then evenly coat both sides with the spice mixture. Set aside.
Wash and cut the carrots, bell pepper, zucchini, red onion, and baby potatoes into bite-sized pieces. Place them in a large mixing bowl.
Drizzle the remaining 2 tablespoons of olive oil over the vegetables. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then toss well to coat evenly.
Spread the seasoned vegetables onto a large baking sheet lined with parchment paper, ensuring they are in a single layer.
Place a large oven-safe skillet over medium-high heat. Once hot, sear the pork chops for 2-3 minutes on each side until golden brown.
Transfer the seared pork chops onto the baking sheet with the vegetables.
Bake in the preheated oven for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the vegetables are tender.
Remove the baking sheet from the oven and let the pork chops rest for 5 minutes.
Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
3046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 9100 mg | 396% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 51.7 g | ||
| Protein | 211.8 g | 424% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 6572 mg | 140% | |
*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.
