Sheet Pan Pork Chops with Garlic Broccoli

Looking for a complete meal that’s quick and easy but doesn’t skip on flavor? Sheet pan Pork Chops with Garlic Broccoli is a simple and healthy dish all made on one pan!

These juicy and tender pork chops work great on a single sheet pan because as they bake, the juice and seasonings from the pork chops adds incredible flavor to the simply prepared roasted garlic broccoli.

Why We Love Sheet Pan Pork chops

There are several things that make sheet pan recipes great. They are simple to prepare, they include a main course and vegetable all in one, they use very few dishes to prepare and they taste AH-mazing.

After you taste the very first bite of these flavorful pork chops with perfectly roasted broccoli, you’ll definitely want to add this recipe to your weekly line up.

Two of our other favorite sheet pan recipes your family will love are these Sheet Pan Fajitas and this Chicken with Sweet Potatoes and Peppers.

Ingredients in Sheet Pan Pork Chops:

• 6 thick-cut boneless pork chops 
• ¼ c. extra virgin olive oil, divided
• 1 t. smoked paprika
• 1 t. onion powder
• 1 t. garlic powder
• 1 T. Italian seasoning, divided
• 4 c. fresh broccoli florets
• 3-4 cloves fresh garlic, finely minced
• Sea salt and black pepper, to taste

How to Make the Best Pork Chops:

1. Preheat oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.
2. Place pork chops on the prepared baking sheet and drizzle each chop with some olive oil (approximately 2 tablespoons for all 6 pork chops).
3. In a large mixing bowl, combine the smoked paprika, onion powder, garlic powder, and 1 teaspoon Italian seasoning. Using the spice mixture, season pork chops of each side and return to the prepared baking sheet. Season generously with salt and black pepper, to taste.
4. Add the cups broccoli florets to the same mixing bowl and drizzle with remaining olive oil. Add remaining Italian seasoning and minced garlic to the bowl and toss to combine. Season with salt and black pepper, to taste.
5. Arrange seasoned broccoli on baking sheet around the pork chops, spreading into a single layer. Place the baking sheet into the oven and roast for 23-28 minutes, turning the pork chops and stirring the broccoli once, or until the pork is completely cooked through and the broccoli is nicely browned.
6. Remove sheet pan from oven and transfer pork chops and broccoli to a serving platter. Cover loosely and allow pork chops to rest for 5-10 minutes before serving. Enjoy!

How Long Does it Take to Cook Pork Chops in the Oven?

Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc.

For best results, you should always cook pork to the recommended temperature, not by time. The minimum safe cooking temperature for fresh pork is 145°F on an instant read meat thermometer.

Tips for Sheet Pan Pork Chops

• Don’t over crowd them: If necessary, use a larger three-quarter size sheet pan to allow enough room for the pork chops and broccoli to be spread out in a single layer.
• Generously season: Remember, boneless pork chops are a lot like chicken breasts in the fact they are basically a blank canvas for flavors. So, make sure your pork chops are seasoned well before baking.
• Ensuring you have juicy pork chops: There are a couple of steps you need to take to ensure pork chops won’t dry out when baked. Invest in an instant read meat thermometer. They are relatively inexpensive but can save you a ton of money by not overcooking your meat. Another key to juicy pork chops is not skipping the resting time. This is a really important step that allow the juice to redistribute throughout the meat.
• Added flavors: If you want to add an extra kick of flavor to this tasty recipe, sprinkle a few red pepper flakes over on top. A great way to add little extra flavor to the roasted broccoli is to add a little lemon zest and a squeeze of fresh lemon juice right on top.

What Other Veggies Can I Use with Sheet Pan Meals?

This sheet pan dinner can easily be adapted to include other veggies to help satisfy those picky eaters you may have. This is especially helpful when some are low carb eaters and others aren’t. You can cook a combination that will suit everyone. Here are some of our favorite go-to roasted vegetable side dishes:

• Broccoli rabe: This is a low carb, green cruciferous vegetable taste similar to broccoli bit it doesn’t grow the big flowering heads of florets like broccoli.
• Brussels sprouts: They are awesome roasted! After they are done, drizzle a little balsamic vinegar.
• Green beans: In order to properly pan roast green beans, you’ll need to use fresh whole green beans. Canned green beans will turn mushy and most likely ruin the dish.
• Root vegetables: Red potatoes, carrots, beets, parsnips and sweet potatoes are all great choice. Cut them into similar sizes so they roast evenly. Keep mind, root vegetables have more carbs than cruciferous vegetables. So, you’ll want to take that into account if you’re wanting to keep things super low carb or Keto.