Sheet Pan Pork Chops and Vegetables
These sheet pan pork chops with vegetables are sweet, juicy, rich in flavors, and nutritious. It's a perfect dinner for the family that's low calorie, gluten-free, low carb, high protein, and dairy-free.
Servings: 4 pork chops
Ingredients
Pork
- 4 boneless pork chops 1-inch thick, ideally
- 3 tbsp olive oil
- 1 tbsp honey
- 2 tsp paprika
- 1 teaspoon onion powder
- 1 tsp garlic powder
- 1 teaspoon dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Vegetables
- 1 lb asparagus trimmed
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 2 tbsp olive oil
- 1/4 tsp of salt
Instructions
- Preheat the oven to 425F. Begin by lining a baking sheet with foil or parchment paper.
- In a separate bowl, combine olive oil, honey, paprika, onion powder, garlic, dried oregano, salt, and pepper.
- Toss the pork in it, so it’s fully covered with the mixture.
- In a separate bowl, add in all the vegetables and toss in olive oil. Salt them and toss some more.
- Spread the vegetables on the baking sheet but leave some space in the center. Place pork chops here.
- Bake the pork with veggies in the oven for 15-20 minutes until pork chops reach 145F temperature. Try not to overcook the chops as they will dry out.
Video
Nutrition
Serving: 1 pork chop with veggies (16 oz) | Calories: 390kcal | Carbohydrates: 15g | Protein: 22g | Fat: 28g | Saturated Fat: 6.2g | Polyunsaturated Fat: 20.7g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 512mg | Fiber: 4.3g | Sugar: 7.9g