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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the pork chops and vegetables.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
