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Roasted Pork Chop and Veggies Sheet Pan Dinner

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.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
426 calories per serving


> 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


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.

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