Sheet Pan Pork Chops Potatoes And Asparagus Recipes

PORK AND ASPARAGUS SHEET-PAN DINNER

Steps:

• Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; brush with 2 teaspoons olive oil., In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in 1 section of prepared baking pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus., In same bowl, toss apple with 1 teaspoon olive oil. In a small bowl, mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan., Brush pork chops with remaining 1 tablespoon olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.

RANCH PORK CHOP SHEET PAN SUPPER

Steps:

• Preheat the oven to 475 degrees F.
• In a small bowl, mix together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, 2 tablespoons of the olive oil and 1 teaspoon of the pepper until combined.
• Brush the mixture over the chops on both sides and place in a row on one side of a sheet pan using tongs.
• In a medium mixing bowl, add the potatoes, 2 tablespoons of olive oil, 1 tablespoon of the ranch dressing mix and 1/4 teaspoon of pepper and toss to coat. Tip onto the middle of the sheet pan next to the pork chops. Bake for 15 minutes.
• Meanwhile, add the beans to a bowl along with the remaining olive oil, ranch mix and 1/4 teaspoon pepper and toss.
• When the 15 minutes is up, remove the sheet pan from the oven and flip the pork chops. Toss the potatoes and add the green beans to the empty space at the side of the baking sheet. Bake until the vegetables are just beginning to brown, about 7 minutes more. Garnish with the parsley leaves and serve.

PORK CHOP RANCH SHEET-PAN DINNER

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• Cut potatoes in half; place in large bowl. Add carrots. Drizzle potatoes and carrots with 2 tablespoons of the olive oil; toss with 2 tablespoons of the seasoning mix. Stir to coat; place on cookie sheet. Brush pork chops on both sides with remaining olive oil; sprinkle with remaining seasoning mix. Arrange pork chops between vegetables on cookie sheet.
• Bake about 35 minutes or until pork is no longer pink in center and vegetables are tender, turning pork over halfway through cooking.

PORK CHOPS WITH APPLES, ONIONS, AND SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
• Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

OVEN ROASTED RED POTATOES AND ASPARAGUS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
• Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

SHEET PAN PORK CHOPS, POTATOES, AND GREEN BEANS

Steps:

• Preheat the oven to 400 degrees.
• Toss the potatoes with olive oil, salt, and pepper. Lay them out in a single layer on a baking sheet and place in the oven for 20 minutes.
• Meanwhile, mix together the ketchup, brown sugar, soy sauce, Worcestershire sauce, apple cider vinegar, garlic powder, chili powder, and pepper. Brush the pork chops with the marinade on both sides, reserving about a quarter of the marinade.
• Remove the sheet pan from the oven and push the potatoes to one side. Place the pork chops and beans on the baking sheet. Season the green beans with salt and pepper.
• Return to oven and cook for 10 minutes. Open the oven and spoon the remaining marinade on top of the pork chops. Return to oven for 5-10 minutes, depending on thickness. If desired, turn the oven up to broil the last 2-3 minutes to caramelize the top.

LEMON-DIJON PORK SHEET-PAN SUPPER

Steps:

• Preheat oven to 425°. In a large bowl, mix first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to remaining mixture; toss to coat., Place pork chops and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes., Turn chops and stir vegetables; roast until a thermometer inserted in pork reads 145° and vegetables are tender, 10-15 minutes longer. If desired, sprinkle with pepper. Let stand 5 minutes before serving.

SHEET PAN BAKED PARMESAN PORK CHOPS POTATOES & ASPARAGUS RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray a large baking sheet with cooking spray.
• Place the potatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil. Use your hands to mix the potatoes around in the oil until they are all completely covered. Push the potatoes to one side of the baking sheet.
• In a shallow dish or plate, add the parmesan, panko, garlic powder, and black pepper. Stir to combine.
• Place the pork chops on the open side of the baking sheet. Brush the top of the pork chops with 1 tablespoon of olive oil. Spoon half of the parmesan mixture evenly over the pork chops. Lightly press the parmesan mixture down onto the pork chops making a crust. Bake for 25 minutes.
• Trim the tough woody ends off of the asparagus spears (I typically take off 1 to 1 1/2 inches).
• Use a spatula to give the potatoes a stir and to make room on the baking sheet for the asparagus.
• Add the asparagus spears to the open area of the baking sheet. Drizzle the asparagus with 1 tablespoon of olive oil. Use a brush to ensure the asparagus is well coated in oil. Sprinkle the remaining parmesan mixture evenly over the potatoes and asparagus. Cook for 20 minutes.

TUSCAN PORK SHEET-PAN SUPPER

Steps:

• Whisk the balsamic vinegar, garlic, 1/3 cup olive oil, 2 teaspoons oregano and 1 teaspoon each salt and pepper in a small bowl.
• Place the pork in a large resealable plastic bag and pour in the marinade. Seal the bag, place in a dish and marinate for 30 minutes at room temperature or 2 hours in the refrigerator.
• Position racks in the upper and lower thirds of the oven and preheat to 450˚. Toss the sweet potatoes and shallots with the remaining ¼ cup olive oil, 1 teaspoon salt, 2 teaspoons oregano and ½ teaspoon pepper in a large bowl.
• Lightly oil 2 sheet pans. Put a pork tenderloin on each pan (let some of the marinade drip off first) and season lightly with salt. Arrange the sweet potatoes and shallots cut-sides down around each tenderloin.
• Roast, rotating the pans halfway through and shaking them to loosen the potatoes, until a thermometer inserted into the thickest part of the meat registers 140˚ to 145˚ and the potatoes are tender, 20 to 30 minutes. Slice the pork and serve with the vegetables. Top with parsley.