Roasted Pork Chop and Veggies Sheet Pan Dinner
Serves
4
4
Ready in
30mins
30mins
Prep time
Cooking time
426 calories per serving
Cooked on just one rimmed baking sheet, this recipe is super simple to throw together. Just pop it in the oven and dinner’s ready in no time.
Ingredients
- 3 large carrots
- 1 1/2 lbs Brussels sprouts
- 4 tbsp olive oil, divided
- 1 tsp fresh thyme
- 4 boneless pork chops
- 1 tsp salt-free lemon pepper seasoning
- 1 tsp paprika
Steps
- Preheat oven to 450°F. Cut the carrots on an angle into ½-inch-thick slices. Trim and halve the Brussels sprouts.
- In a large bowl, combine carrots, Brussels sprouts, 3 tbsp olive oil, thyme, salt, and pepper. Arrange in a single layer on a large rimmed baking sheet. Roast 10 min.
- Meanwhile, pat the pork dry with paper towels. In a small bowl, combine the lemon pepper seasoning, paprika, and remaining 1 tbsp oil. Rub mixture all over pork, then season with salt.
- Arrange pork on pan with vegetables. Roast 10 min., until pork is cooked through and vegetables are tender.
Nutrition information
- Calories 426kcal 21%
- Fat 21.6g 33%
- Saturated fat 4.5g 22%
- Carbs 27.5g 9%
- Sodium 200mg 8%
- 10.0g sugar
- 10.0g fiber
- 33.6g protein
- 74mg cholesterol
Nutrition information
- Calories 426kcal 21%
- Fat 21.6g 33%
- Saturated fat 4.5g 22%
- Carbs 27.5g 9%
- Sodium 200mg 8%
- 10.0g sugar
- 10.0g fiber
- 33.6g protein
- 74mg cholesterol
