Pork chops are great for one-pan dinners because they’re incredibly versatile with how they can be prepared. This pork chop recipe takes five minutes to throw together in the morning, and is ready in less than a half hour once you throw it in the oven. I love marinades for baked dinners, as a quick marinade can make a huge difference in providing moisture and flavor to an otherwise bland meal. Before refrigeration, marinades were even used to help preserve meats to keep them from spoiling as quickly. The marinade in this recipe is super easy and includes ingredients you likely already have in your kitchen.
Gather the ingredients, and pat the pork chops dry with a paper towel. Mix together the brown sugar, Worcestershire sauce, ketchup, olive oil, white wine, garlic salt, black pepper, and thyme. You can use thick cut pork chops, but I recommend using thin boneless pork chops as they will cook quickly with the vegetables. (If you use a thicker cut pork chop, throw the chops in the oven 5-8 minutes before adding the vegetables when ready to cook.) Place the marinade in a gallon-sized ziplock bag, then add the pork chops and seal shut while removing the air from the bag. Place in the refrigerator to marinate for at least an hour, but up to 24 hours. I marinated these in the morning for dinner.
When ready to cook, wash the potatoes and cut into 3/4 inch pieces. Remove the stem from the broccoli head and cut into bite-size florets. Pull the marinated pork chops from the fridge and preheat the oven to 375.
Cover a large sheet pan with parchment paper and arrange the edges of the pan with the potatoes and broccoli. Lightly drizzle olive oil and season with salt and pepper to taste. Once seasoned, arrange the pork chops in the middle and drizzle the remaining marinade over the pork chops and vegetables.
Bake the sheet pan for 15-20 minutes or until the vegetables have browned and the pork chops are cooked through. The pork chops will be white in the center when finished with an internal temperature of at least 145 degrees. Set the oven to broil and cook for an additional five minutes to allow the marinade to caramelize. Enjoy!
Sheet Pan Pork Chops and Veggies
Course: DinnerDifficulty: Easy6
servings10
minutes20
minutesIngredients
1 pkg. family-size pork chops, 8 large or 12 small
1/2 cup brown sugar
1/4 cup Worcestershire sauce
1/2 cup ketchup
1/4 cup olive oil
1/2 cup white wine
1/2 tsp barlic salt
1/2 tsp black pepper
1/8 tsp dried thyme
2 cups broccoli florets
2 cups Potatoes, Sliced small edit three russet potatoes
olive oil to taste
salt to taste
pepper to taste
Directions
- Combine brown sugar, Worcestershire sauce, ketchup, olive oil, white wine, garlic salt, black pepper, and dried thyme in a medium-sized bowl. Place marinade in a gallon-sized ziplock bag and add pork chops. Seal and marinate in the fridge for up to 24 hours.
- Preheat oven to 375. Cut potatoes into 1 inch pieces and cut broccoli head into florets. Cover large sheet pan with parchment paper, and spread potatoes and broccoli across edges of pan. Lightly drizzle with olive oil and season with salt and pepper to taste.
- Add pork chops in center. Drizzle marinade from bag over pork chops and vegetables. Bake for 15-20 minutes or until potatoes and broccoli are browned and pork chops are cooked through.
- Switch to broiler and broil sheet pan five minutes until marinade is carmelized. Enjoy!
Notes
- Pork chops are done when the internal temperature reaches 145 degrees.
- Once cooked, store any leftovers in the fridge and use within three days.
More One-Dish Dinners:
- One Pan Balsamic Italian Chicken
- Shredded Chicken Tortilla Soup
- Grandma Bev’s Chicken & Rice
- Grown-Up Mac & Cheese
Latest Posts:
- Slow Cooker Lemon Chicken Orzo Soup
- Oven Roasted Carrots
- Favorite Candied Yams
- Easy Cranberry Sauce
- Slow Cooker Pork Loin & Gravy
Leave a Reply