Spiced Baked Pork Dinner
Transform your weeknight dinner into a gourmet experience with this Spiced Baked Pork Dinner. Featuring bone-in pork chops coated in a flavorful blend of paprika, cumin, coriander, and garlic powder, this recipe combines bold spices with the natural sweetness of roasted carrots, red potatoes, and Brussels sprouts. A quick sear locks in the pork’s juices before everything is oven-roasted to perfection, creating caramelized vegetables and succulent, tender pork chops. Finished with a hint of fresh rosemary and a zesty squeeze of lemon, this one-pan wonder is as delicious as it is easy to prepare. Ready in just over an hour, it’s a wholesome, crowd-pleasing meal perfect for any season. Keywords: spiced baked pork dinner, bone-in pork chops, roasted vegetables, one-pan meal, easy dinner recipe.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 3 tablespoons Olive oil
- 1 teaspoon Ground paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 3 medium Carrots
- 4 medium Red potatoes
- 1 pound Brussels sprouts
- 2 sprigs Fresh rosemary
- 1 medium Lemon
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
In a small bowl, combine paprika, cumin, coriander, garlic powder, salt, and black pepper. Mix well to create a spice rub.
Rub the spice mixture evenly over both sides of the pork chops. Set them aside to marinate while you prepare the vegetables.
Wash and peel the carrots, then cut them into 2-inch sticks. Scrub the red potatoes and cut them into quarters. Trim the ends of the Brussels sprouts and slice any large ones in half.
In a large mixing bowl, toss the carrots, potatoes, and Brussels sprouts with 2 tablespoons of olive oil, a pinch of salt, and the leaves from one rosemary sprig.
Spread the seasoned vegetables evenly onto the prepared baking sheet, leaving space for the pork chops.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork chops on each side for 2-3 minutes, until golden brown. Then transfer the pork chops to the baking sheet alongside the vegetables.
Roast the pork and vegetables in the preheated oven for 30-35 minutes, flipping the vegetables halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized.
Remove the baking sheet from the oven. Let the pork chops rest for 5 minutes before serving.
Before serving, garnish the pork chops and vegetables with the juice of half a lemon and the remaining rosemary sprig. Slice the rest of the lemon into wedges for serving on the side.
Nutrition Facts
Calories |
3040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.5 g | 201% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 4277 mg | 186% | |
| Total Carbohydrate | 184.2 g | 67% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 29.3 g | ||
| Protein | 225.4 g | 451% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 6205 mg | 132% | |
*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.
