Sheet Pan Balsamic Pork Chops with Roasted Veggies Recipe

Introduction

Enjoy juicy bone-in pork chops brushed with a tangy balsamic glaze, roasted alongside vibrant bell peppers, red onion, and broccoli. This simple sheet pan meal comes together in under an hour and makes a flavorful, hearty dinner perfect for busy weeknights.

Ingredients

• 4 bone-in pork chops, thick
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 2 red bell peppers, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 cups broccoli florets
• 1 tablespoon olive oil (for vegetables)
• 1 teaspoon Italian seasoning

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a small bowl, mix balsamic vinegar, 1 tablespoon olive oil, garlic powder, dried thyme, salt, and black pepper until well combined.
3. Step 3: Place the pork chops on a sheet pan and brush both sides evenly with the balsamic mixture.
4. Step 4: In a large bowl, toss sliced bell peppers, red onion, and broccoli florets with 1 tablespoon olive oil, Italian seasoning, salt, and pepper.
5. Step 5: Arrange the seasoned vegetables around the pork chops on the sheet pan.
6. Step 6: Bake in the preheated oven for 25 to 30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the vegetables are tender-crisp.
7. Step 7: Remove from the oven and let the pork chops rest for 5 minutes before serving. Plate and enjoy!

Tips & Variations

• For extra flavor, marinate the pork chops in the balsamic mixture for 30 minutes to an hour before cooking.
• You can swap out the vegetables for others like zucchini, carrots, or asparagus depending on what you have on hand.
• Use boneless pork chops if preferred; just adjust cooking time slightly to avoid overcooking.

Storage

Store leftovers in airtight containers in the refrigerator for up to 4 days. To reheat, cover and warm in the microwave or use a pressure cooker with a little water to keep the meat moist. You can also freeze the pork chops and vegetables separately for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless pork chops for this recipe?

Yes, boneless pork chops can be used. Just keep an eye on the cooking time since boneless chops generally cook faster to avoid drying out.

How do I know when the pork chops are done?

The pork chops are done when they reach an internal temperature of 145°F (63°C). Use a meat thermometer inserted into the thickest part to check for doneness and ensure safe, juicy results.

Sheet Pan Balsamic Pork Chops with Roasted Veggies Recipe

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★★★★★

4.9 from 56 reviews

• Author: Matteo
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Sheet Pan Balsamic Pork Chops with Roasted Veggies recipe features juicy bone-in pork chops glazed with a tangy balsamic mixture and roasted alongside vibrant bell peppers, red onion, and broccoli. It’s a simple, flavorful, and hearty one-pan dinner that’s ready in under an hour, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 4 bone-in pork chops, thick
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil (for the marinade)
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Vegetables

• 2 red bell peppers, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 cups broccoli florets
• 1 tablespoon olive oil (for the vegetables)
• 1 teaspoon Italian seasoning

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the pork chops and vegetables.
2. Prepare Balsamic Glaze: In a small mixing bowl, whisk together balsamic vinegar, olive oil, garlic powder, dried thyme, salt, and black pepper until fully combined to create the flavorful marinade for the pork chops.
3. Marinate Pork Chops: Place the bone-in pork chops onto a sheet pan and brush both sides generously with the balsamic mixture, ensuring even coating for maximum flavor.
4. Toss Vegetables: In a large bowl, combine the sliced red and yellow bell peppers, sliced red onion, and broccoli florets. Drizzle with olive oil, sprinkle Italian seasoning, salt, and black pepper, then toss everything until the vegetables are evenly coated.
5. Arrange on Sheet Pan: Arrange the seasoned vegetables around the pork chops on the sheet pan, making sure there is space for even cooking and airflow.
6. Roast: Bake in the preheated oven for 25 to 30 minutes until the pork chops reach an internal temperature of 145°F (63°C) and the vegetables are tender-crisp.
7. Rest and Serve: Remove the sheet pan from the oven and let the pork chops rest for 5 minutes to allow juices to redistribute. Plate the pork chops with roasted veggies and enjoy your hearty meal.

Notes

• Reheat leftovers in a pressure cooker with a little water or covered in the microwave to retain moisture.
• Store leftovers in airtight containers in the refrigerator for up to 4 days.
• You can freeze cooked pork chops and vegetables separately for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American

Keywords: Sheet pan pork chops, balsamic pork chops, roasted vegetables, one pan dinner, easy pork chop recipe, healthy weeknight dinner, roasted bell peppers, broccoli pork chops