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- 4 bone-in pork chops, about 1-inch thick
- 1 lb of baby potatoes, halved or quartered depending on size
- 1 large head of broccoli, cut into florets
- 2 tbsp olive oil, plus extra for drizzling
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Optional: fresh parsley for garnish
Directions
1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius), ensuring the rack is in the middle position. Line your sheet pan with aluminum foil or parchment paper for easier cleanup.
2. In a large bowl, toss the baby potatoes with 1 tablespoon of olive oil, half of the garlic powder, onion powder, and a pinch of salt and pepper. Spread them out evenly on one side of the sheet pan.
3. Place the sheet pan in the oven and roast the potatoes for about 20 minutes, while you prepare the rest of the ingredients.
4. In the meantime, pat the pork chops dry with paper towels and season both sides with the remaining garlic and onion powders, dried thyme, salt, and pepper. Drizzle with a touch of olive oil.
5. Toss the broccoli florets with the remaining tablespoon of olive oil and season with salt and pepper to taste.
6. After 20 minutes, remove the sheet pan, turn the potatoes, and add the pork chops to the pan, placing them amongst the potatoes.
7. Add the broccoli to the sheet pan, filling in the gaps around the pork chops and potatoes.
8. Return the sheet pan to the oven and roast for another 20-25 minutes, or until the pork chops are cooked through (reaching an internal temperature of 145 degrees Fahrenheit) and the vegetables are tender and caramelized.
9. Let the pork chops rest for a few minutes after removing them from the oven. Optionally, sprinkle with chopped fresh parsley before serving for a pop of color and freshness.
Variations & Tips
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