Sheet Pan Pork Supper Recipes

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EASY PORK CHOP SHEET PAN DINNER



Easy Pork Chop Sheet Pan Dinner image

This Easy Pork Chop Sheet Pan Dinner is the perfect weeknight meal idea for busy families - just a few simple ingredients and you've got a wholesome meal in one pan!

Provided by Chrissie (thebusybaker.ca)

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 15

2 tablespoons olive oil (use less if desired)
1 tablespoon smoked paprika
2 teaspoons brown sugar
1 teaspoon garlic powder
salt and pepper (to taste)
4 medium boneless pork chops
4-6 medium potatoes, chopped into small 1-inch chunks
1 cup frozen baby carrots
1 cup frozen green beans
2 tablespoons olive oil (use less if desired)
2 teaspoons lemon juice
1 teaspoon garlic powder
2 teaspoons dried parsley (or freshly chopped)
salt and pepper (to taste)
fresh parsley for garnish (if desired)

Steps:

  • Preheat your oven to 400 degrees Fahrenheit.
  • Add the olive oil, paprika, brown sugar, garlic powder, and salt and pepper to a small bowl and mix until it forms a paste.
  • Rub the mixture onto both sides of the pork chops and set aside.
  • Add the chopped potatoes, the baby carrots and green beans to a large sheet pan.
  • Pour the olive oil, lemon juice, garlic powder, parsley and salt and pepper over the top and toss well to coat.
  • Arrange the veggies to lay as flat as possible on the sheet pan and nestle the pork chops on top.
  • Place the sheet pan in your preheated oven and bake for about 20 minutes, or until the pork reaches an internal temperature of 145 degrees Fahrenheit.
  • Serve immediately with a sprinkling of fresh parsley, if desired.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 35 g, Protein 36 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 115 mg, Fiber 8 g, Sugar 5 g, Calories 493 kcal

SHEET PAN PORK CHOPS WITH POTATOES AND BROCCOLI



Sheet Pan Pork Chops with Potatoes and Broccoli image

Looking for a complete meal without the time commitment? Let these sheet pan pork chops with potatoes and broccoli come to your rescue! All you need is 1 pan and a few easy ingredients and in less than one hour dinner is done!

Provided by Tiffany

Categories     Main Course

Time 40m

Number Of Ingredients 14

4 thick-cut boneless pork chops
salt and pepper
1 teaspoon garlic powder
1 teaspoon Italian herb seasoning blend (or Herbs de Provence)
½ teaspoon smoked paprika
2 teaspoons dry ranch seasoning (see note)
3 cups broccoli florets
1 tablespoon olive oil
salt and pepper
1 pound baby gold (or red potatoes, cut in half)
2 tablespoons olive oil
salt and pepper
2 teaspoon garlic powder
⅓ cup grated parmesan cheese

Steps:

  • Preheat oven to 425 degrees and grease a baking sheet.
  • Arrange potatoes on 1/3 of the sheet pan. Bake for 5-10 minutes while you prepare the pork chops.
  • Season pork chops generously all over with salt and pepper, then season with garlic powder, Italian herb blend, paprika, and ranch seasoning.
  • Add pork chops to the pan, arranging them in the center third of the pan. Return to oven for 10 minutes. Meanwhile move on with preparing the broccoli.
  • Toss broccoli with oil and season with salt and pepper. Arrange on remaining 1/3 of the baking pan.
  • Return pan to oven and bake for another 10-15 minutes until broccoli and potatoes are easily pierced with a fork. Pork center should read 145 degrees if using a meat thermometer.
  • Allow pork to rest for 3-5 minutes before serving with potatoes and broccoli. Enjoy!

Nutrition Facts : Calories 455 kcal, Carbohydrate 26 g, Protein 37 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 97 mg, Sodium 223 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

RANCH PORK CHOP SHEET PAN SUPPER



Ranch Pork Chop Sheet Pan Supper image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 9

2 tablespoons honey
2 tablespoons Worcestershire sauce
One 3.5-ounce packet ranch dressing mix
5 tablespoons olive oil
1 1/2 teaspoons freshly ground black pepper
4 boneless pork chops (1/2 inch thick)
1 pound baby Yukon gold potatoes, halved
8 ounces green beans, trimmed
2 tablespoons fresh parsley leaves

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.

LEMON-DIJON PORK SHEET-PAN SUPPER



Lemon-Dijon Pork Sheet-Pan Supper image

Most nights I need something that I can get on the table with minimal effort and delicious results. This sheet-pan supper has become an all-time favorite, not only because of its bright flavors but also because of its speedy cleanup time. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

4 teaspoons Dijon mustard
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons canola oil
1-1/2 pounds sweet potatoes (about 3 medium), cut into 1/2-inch cubes
1 pound fresh Brussels sprouts (about 4 cups), quartered
4 boneless pork loin chops (6 ounces each)
Coarsely ground pepper, optional

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.

Nutrition Facts : Calories 516 calories, Fat 17g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 505mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 9g fiber), Protein 39g protein. Diabetic exchanges

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