• Lisa Jarvis

One-Pan Herb Roasted Pork Chops and Veggies


Hurray for easy! Hurray for yummy! I love that this goes in the oven in one pan. This is simple, but it hit the spot. I roasted the veggies by themselves first for a little bit, then added the pork chops after I quickly browned them. I timed it just right! I love when that happens!


Here's what you need:

4-6 pork chops (boneless or bone-in)

1 T plus 1 t olive oil

1 16 oz bag baby carrots

1 onion, cut in wedges

1 - 1 1/2 lb. small potatoes, unpeeled and cut in half or quartered

1 t Italian seasoning ( plus some to sprinkle on the pork chops)

1/2 t salt

1/4 t pepper

1/4 t garlic powder


Preheat the oven to 450. Place the carrots, potatoes, and onion in a bowl. Drizzle with the T of olive oil. Stir to coat. Add the Italian seasoning, salt, pepper, and garlic powder. Stir well and spread the veggies on a baking sheet. Roast the veggies for 20 minutes.

Meanwhile, heat the 1 t olive oil in a skillet on medium-high heat. Brown the pork chops on one side for 2-3 minutes and sprinkle the side facing up with salt, pepper, garlic powder and Italian seasoning to taste. Turn the pork chops and brown on the other side, seasoning the other side of them as you did before, When they are browned, place them on top of the veggies and drizzle on the drippings from the skillet. Place the pan back in the oven and lower the heat to 400. Roast an additional 15-20 (depending on the thickness of the pork chops), until they reach an internal temperature of at least 145. Dinner is served!



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