Sheet pan pork chops and vegetables
Herby pork chops, crispy baby potatoes and green beans roasted together on one pan, with barely a dish to wash.
- 50 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $3.22 a serving
- 520 calories
- Gluten-free
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1½ lb baby potatoes
- 4 boneless pork chops, boneless, about 1 inch thick
- 12 oz green beans
- 1 lemon, cut into wedges (optional)
From your pantry
- 3 tbsp olive oil, divided
- 1½ tsp salt, divided
- 1 tsp garlic powder, divided
- 2 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp black pepper
Each serving has about 520 calories, 41 g protein, 34 g carbs and 26 g fat, and costs about $3.22 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby potatoes? Red potatoes or Yukon Gold potatoes work.
- No green beans? Frozen green beans work.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the potatoes, pile them on a large , and with 1 tbsp of the oil and ½ tsp each of the salt and garlic powder.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Turn them cut side down, spread them out, and 15 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 15 min
Dolly’s tip: Cut side down against the hot pan is how they get crisp, golden faces.Meanwhile, the chops dry, rub them with 1 tbsp of the oil, and season both sides with the Italian , paprika, pepper and ½ tsp each of the salt and garlic powder.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
the stem ends off the green beans and them with the last 1 tbsp of oil and ½ tsp salt.
Trim. Trimming means cutting off the parts you don’t eat, like stem ends, tough bits or thick fat. It keeps chewy or bitter bits out of the finished dish.
How you’ll know: What’s left is the good part, with no dry ends, woody stems or thick white fat.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Push the potatoes to the edges of the pan, lay the chops in the middle, and scatter the green beans around them.
15 to 18 minutes, until the potatoes are tender and the middle of a chop reads 145°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 16 min
Dolly’s tip: Chops thinner than an inch can be done at 12 minutes, so check early.Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Let the chops sit 3 minutes on the pan, then serve with lemon wedges for squeezing.
Timer: 3 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
