Easy Oven Baked Pork Chops with Vetetables – Juicy, Flavor-Packed Recipe
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Baked pork chops with vegetables is a simple, hearty, one-pan dinner that is perfect for busy nights. Everything cooks in one skillet, so you get a full meal with minimal cleanup. With less than 10 basic ingredients, you can have dinner on the table in about an hour.
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Updated November, 2025. Rewritten for clarity with new tips.
Recipe at a Glance
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 Minutes
One Pot Pork Chops & Veggies Ingredient List
- Boneless pork loin chops about and inch thick. Bone in chops or pork tenderloin will work too.
- Sweet potatoes
- Russet potatoes or Yukon gold potatoes
- Brussels sprouts
- Olive oil
- Chopped shallot or onion
- Garlic – fresh or garlic powder (1/4 teaspoon per clove)
- Freshly squeezed lemon juice
- Sea salt and black pepper
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make One-Pan-Pork Chops and Vegetables (Step-by-Step)
- Prepare the ingredients: Preheat the oven to 375°F. Trim and halve the Brussels sprouts. Chop sweet potatoes and russets into 1-inch chunks (about the same size as the sprouts). Finely chop the shallot and garlic, and squeeze the lemon juice.
- Sear the chops: Heat 1 tbsp oil in an oven-safe skillet over medium-high heat. Pat the pork chops dry, season with salt and pepper, and sear for 2–3 minutes per side until golden. Transfer to a plate and tent with foil to keep warm.
Note: this quick sear adds flavor and helps to keep the baked pork chops juicy in the oven. - Start the vegetables: Add more oil to the pan if needed. Toss in Brussels sprouts, potatoes, shallots, and garlic. Cook over medium for about 5 minutes, stirring occasionally, just until they begin to soften. Remove from heat, stir in lemon juice, and cover. Bake for 15–20 minutes.
- Finish with the pork chops: Nestle the pork chops on top of the veggies. Return to the oven, uncovered, and bake 10–15 minutes more, or until the chops hit 145°F and the vegetables are tender to your liking.
Tips for the Best Baked Pork Chops & Veggies
- Let the pork chops sit at room temperature for about 15 minutes before cooking so they cook more evenly.
- Pat the chops dry very well before searing. Dry meat browns better and forms a nice crust.
- Use pork chops that are at least 1 inch thick. Thin chops tend to dry out in the oven.
- Use a meat thermometer to check for doneness. Pull the pork at 145°F and let it rest for a few minutes for tender chops.
- These simple steps help all baked boneless pork chop recipes turn out juicy and tender.
Recipe Variations
Sheet Pan Version – Turn this into a sheet pan meal. Sear the chops and set aside, then toss the veggies in oil and roast on a baking sheet at 400°F for 15 minutes. While the veggies are roasting, sear the chops and add them to the baking sheet to finish cooking with the veggies. Cook until the meat reaches 145°F and the vegetables are tender.
Low Carb – Skip both the sweet and regular potatoes and double up on the vegetables or add more variety like broccoli and cauliflower.
Italian Style – Sprinkle the chops with Italian seasoning before searing them. Sprinkle with grated Parmesan cheese when you remove the pan from the oven.
Barbecue Style – Brush the chops with BBQ sauce before adding them back to the pan to roast.
Meat – Swap the pork chops for a pork tenderloin or boneless chicken breasts or thighs.
Serving Suggestions
This one-pan baked boneless pork chop with vegetables makes a complete dinner on its own. If you want to add a little more color to the plate, try it with:
- A simple green salad
- Steamed or Roasted broccoli
- Green beans
- Roasted carrots or mixed veggies
How to Store and Reheat Leftovers
- Let leftovers cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat in a covered baking dish at 325°F until warmed through, or heat gently in the microwave.
Leftover Ideas
Aside from serving them as is, here are a few ways to enjoy this dinner repurposed:
Breakfast Hash
- Chop the pork chop, sweet potatoes, potatoes, brussels sprouts, onions, and garlic into bite-sized pieces. Heat a skillet over medium heat, and add a drizzle of oil if needed.
- Add all chopped ingredients to the skillet, stir occasionally until warmed and crispy.
- Crack eggs on top, cover, and cook until eggs set.
- Season with salt and pepper to taste. Serve hot.
Sweet Potato Bowls
- Chop pork, brussels sprouts, onions, and garlic. Mash the sweet potatoes and potatoes together.
- Heat the chopped pork and veggies in a skillet.
- Layer the mashed sweet potatoes and potatoes in an oven-safe dish, and top with the warmed pork mixture.
- Scoop out and serve in bowls, top with sour cream.
- Bake at 375° until heated through and bubbly.- about 20 to 30 minutes.
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Click on serving size to scale this recipe
Easy Oven Baked Pork Chops
Ingredients
- 2 Tablespoons Olive Oil – divided or avocado
- 1 Pound boneless pork chops
- 1 pound sweet potatoes 2 to 3 medium
- 1 pound russet potatoes 2 to 3 medium potatoes
- 1 pound brusels sprouts
- 1 tablespoon olive oil
- 1 tablespoon chopped shallots
- 1 clove garlic
- 1 teaspoon fresh squeezed lemon juice
- salt and pepper to taste
Instructions
- Preheat the oven to 375°F. Trim and halve the Brussels sprouts. Chop the sweet potatoes and russet potatoes into 1-inch chunks. Finely chop the shallot and garlic. Squeeze the lemon juice and set aside.1 pound sweet potatoes, 1 pound russet potatoes, 1 pound brusels sprouts, 1 tablespoon chopped shallots, 1 clove garlic, 1 teaspoon fresh squeezed lemon juice
- Sear the pork chops. Heat 1 tablespoon of oil in a large oven-safe skillet over medium-high heat. Pat the pork chops dry with a paper towel. Season both sides with salt and pepper. Sear for 2 to 3 minutes per side, until nicely golden brown. Transfer the chops to a plate and cover loosely with foil to keep warm.1 Pound boneless pork chops, 1 tablespoon olive oil
- Cook the vegetables.Add a little more oil to the skillet if needed. Add the Brussels sprouts, sweet potatoes, russets, shallot, and garlic. Stir and cook over medium heat for about 5 minutes until just starting to soften. Remove from heat, stir in the lemon juice, and cover the skillet with a lid or foil.
- Bake.Place the covered skillet in the preheated oven and bake for 15 to 20 minutes, until the vegetables begin to turn tender.
- Finish and serve. Remove the skillet from the oven. Uncover and nestle the pork chops on top of the vegetables. Return to the oven and bake uncovered for another 10 to 15 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are fully cooked.
Video
Notes
- Let the pork chops sit at room temperature for about 15 minutes before cooking so they cook more evenly.
- Pat the chops dry very well before searing. Dry meat browns better and forms a nice crust.
- Use pork chops that are at least 1 inch thick. Thin chops tend to dry out in the oven.
- Use a meat thermometer to check for doneness. Pull the pork at 145°F and let it rest for a few minutes for tender chops.
- These simple steps help all baked boneless pork chop recipes turn out juicy and tender.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Frequently Asked Questions about One Pan Baked Pork Chops and Vegetables
Yes. Boneless or bone-in chicken breasts or thighs both work.
Cook until the chicken reaches an internal temperature of 165°F. The total time in the oven will be a bit longer than with pork, especially for bone-in pieces.
You can, but thaw them first and pat them dry. Frozen vegetables hold more water, which can make the pan a bit wetter and change the texture.
Yes, you can marinate the pork for a few hours for extra flavor. Use a simple mix of olive oil, garlic, herbs, and lemon.
Before searing, pat the chops dry so they brown well in the skillet.
Bone-in pork chops work fine in this recipe.
They may need about 5 extra minutes in the oven. Always cook until they reach 145°F in the thickest part near the bone.
You can, but the flavor will not be quite the same.
Searing adds a nice golden crust and makes baked pork chops taste richer. If you are short on time, you can skip the sear and bake the pork chops directly on top of the vegetables, but check for doneness a little earlier.
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Love this one small change, I add a tab. of Dijon mustard to the oil and toss the veggies.
Thank you Lori! I love the idea of dijon mustard!