Sheet Pan Roasted Pork Chops with Assorted Vegetables

These Sheet Pan Roasted Pork Chops with Assorted Vegetables are a delicious, easy-to-prepare dinner that's perfect for busy weeknights. With colorful roasted vegetables, savory pork chops, and minimal cleanup, this satisfying meal is sure to become a family favorite!

Course Main Course, Side Dish

Cuisine American

Keyword easy weeknight dinner, roasted vegetables, sheet pan pork chops

Prep Time 30

Cook Time 40

Servings

Calories 530kcal

Ingredients

4 Bone-in pork chops ½ “ thick- approximately 4-5 oz Center cut loin or rib chops work well
1 T. Dijon mustard divided
1/3 c. olive or avocado oil divided
1 T maple syrup
1 pound of butternut squash washed, peeled, and cut into ½” cubes or carrots, or turnips
3 cloves garlic minced
½ tsp fresh ginger
2 T. shallots chopped
½ tsp kosher salt
½ tsp freshly ground black pepper
2 T. fresh parsley washed and chopped

Instructions

Preheat the oven to 450 degrees
Whisk together 2 T. oil, maple syrup, salt, and pepper in a small bowl.
Dip pork chops in the bowl and then place on one side of a large baking sheet.
Add the butternut squash and 1 T olive oil in a medium bowl. Toss well to coat, then place on the other side of the sheet pan.
Sprinkle the minced garlic, ginger, and remaining salt and pepper over everything.
Roast for 20-30 minutes, then broil until the pork chops are lightly browned.

Notes

Dietitian Tip: Sheet-pan meals are a simple way to build a balanced dinner with minimal preparation and cleanup. Pork chops provide high-quality protein, while colorful vegetables contribute fiber, vitamins, and minerals. Add fingerling potatoes or butternut squash for a source of complex carbohydrates, and you have a satisfying, well-rounded meal—all on one pan!

Nutrition