Pork Chop and Root Vegetable Sheet Pan Dinner

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This is a great way to get a whole meal prepared all at once.

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It’s fast and easy. The whole pan cooks in about 40 minutes.

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The trick?

You want use boneless pork chops that are 1/2-3/4 of an inch thick.

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It may seem like a lot of food when you see it on the sheet pan, but remember that most veggies shrink a little as they cook.

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You also want to cut all your root vegetables about the same thickness, so they cook evenly.

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Roast your Favorite Root Vegetables

I change this up depending on what looks good at the grocery store and what I’m in the mood for.

This time, I used a combo red and golden beets.

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If you’re concerned with aesthetics, remember that red beets will stain pretty much anything they touch.

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I threw in some Brussels sprouts, but cauliflower would be great, too.

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And of course, some sweet potatoes.

I used a mixture of orange and purple sweet potatoes.

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I love the color on the purple sweet potatoes.

I found mine at Whole Foods.

They’re slightly drier (i.e. less creamy) and less sweet than their orange cousins.

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Alrighty! To the ovens!

Pork Chop and Root Vegetable Sheet Pan Dinner

2 boneless pork loin chops, 1/2 – 3/4 inch thick
1 purple sweet potato, diced or cut into rounds
1 orange sweet potato, diced or cut into rounds
1/2 Vidalia onion
2 small purple beets, diced
2 small golden beets, diced
10-12 Brussels sprouts, quartered or halved depending on size
olive oil
kosher salt
freshly cracked black pepper
garlic powder

Serves 2 for dinner

Prep your sheet pan dinner

Preheat your oven to 400 degrees F.

Line a sheet pan with parchment paper and set aside.

Grab your pork chops and nestle them on the pan.

I used two this time, but squash a few more onto the pan if you have more peeps to feed.

Or, if you’re feeding a crowd, use two pans. You get the idea.

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Chop up your veggies and spread them out on the pan.

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Again, try to make them all about the same thickness so they cook evenly.

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This time, I kept each veggie together. Sometimes, I mix them up.

Totally up to you.

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Drizzle the whole business with olive oil.

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Get a little oil on each veggie.

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Sprinkle with kosher salt, black pepper, and garlic powder to taste.

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Add any other spices you like.

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I like to nestle the onions around the pork chops. It gives them a really good flavor.

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Roast your pork chop sheet pan dinner

Pop the pan into your preheated, 400-degree F oven.

Roast for 35-40 minutes, until the pork chops are cooked through and the veggies are all fork tender.

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If you’re using a meat thermometer, your pork chops are done when they reach about 160 degrees F internally.

The National Pork Board recommends cooking pork anywhere from 145 degrees F to 160 degrees F. We like our pork well done, so we pull it around 160.

See their full pork cooking time/temperature chart here.


When your dinner is done, yank the pan out of the oven and set it on a rack.

 

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Serve and enjoy!

Transfer your pork chops and veggies to a serving platter or individual plates.

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I like to do a big platter so everyone can pick their own veggies.

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Do you make sheet pan dinners?

The combos are endless, right?

Leave a comment below, let us know your favorite!

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Serves 2

Pork Chop and Root Vegetable Sheet Pan Dinner

This is a great way to get a whole meal prepared all at once. It's fast and easy. The whole pan cooks in about 40 minutes. Use your favorite combo of veggies, just be sure to cut them about the same size so they cook evenly.

Save RecipeSave Recipe

Ingredients

2 boneless pork loin chops, 1/2 - 3/4 inch thick
1 purple sweet potato, diced or cut into rounds
1 orange sweet potato, diced or cut into rounds
1/2 Vidalia onion
2 small purple beets, diced
2 small golden beets, diced
10-12 Brussels sprouts, quartered or halved depending on size
olive oil
kosher salt
freshly cracked black pepper
garlic powder

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Line a sheet pan with parchment paper and set aside.
  3. Nestle your pork chops onto your pan.
  4. Chop up your veggies and spread them out on the pan. Again, try to make them all about the same thickness so they cook evenly.
  5. Drizzle the whole business with olive oil, getting a little oil on each veggie.
  6. Sprinkle with kosher salt, black pepper, and garlic powder to taste. (Add any other spices you like.)
  7. Pop the pan into your preheated, 400-degree F oven.
  8. Roast for 35-40 minutes, until the pork chops are cooked through and the veggies are all fork tender.
  9. If you're using a meat thermometer, your pork chops are done when they reach about 160 degrees F internally. When your dinner is done, yank the pan out of the oven and set it on a rack.
  10. Transfer your pork chops and veggies to a serving platter or individual plates. Enjoy!
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http://www.thehungrymouse.com/2016/11/10/pork-chop-and-root-vegetable-sheet-pan-dinner/


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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

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