Easy One Pan Pork Chops and Roasted Vegetables
Easy one pan pork chops with vegetables is a one-pan meal that is made with 10 simple ingredients and can be on your table in less than an hour. It’s the perfect easy dinner that’s an entire meal in one pan and the whole family will love it.
This is one of those simple meals filled with healthy vegetables and tender pork chops mixed and cooked in the same pan. And that means easy clean up!
If you like easy one-pan dinners as much as we do, try this sheet pan chicken or vegetarian nachos recipe.
Why you will love one pan pork chops & veggies
- It’s a quick, easy, healthy pork chop recipe perfect for busy weeknights.
- It’s versatile, the ingredients can be easily interchanged and adapted.
- These tasty pork chops can be prepared ahead of time.
Here is what you will need
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This is a brief summary of the ingredients needed to make this recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
Ingredients
- Boneless Pork Loin Chops
- Sweet Potatoes
- Russet Potatoes
- Brussels sprouts
- Olive Oil
- Chopped Shallot
- Garlic
- Fresh Lemon Juice
🥄Equipment
- Large Cast Iron Skillet or Stainless Steel Skillet
- Meat Thermometer
How to make one pan pork chops and vegetables
Prepare the ingredients: clean and cut the vegetables into uniform-sized pieces; set them aside. Season pork chops with salt and pepper. Preheat the oven to 375 degrees F.
STEP 1: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is hot, place the chops into the skillet. Cook the pork chops for approximately 2 to 3 minutes on each side until golden brown. Remove them from the skillet and cover them loosely with aluminum foil to keep them warm.
STEP 2: Add the vegetables (potatoes, sweet potatoes, shallot, and garlic) to the skillet and toss them in olive oil. Stir in the lemon juice; cover the skillet and place it in the oven and bake for 15 to 20 minutes, just until the vegetables begin to soften.
STEP 3: Remove the skillet from the oven and add the pork chops to the top of the vegetables; bake pork chops and vegetables uncovered for 10 to 15 minutes until the pork reaches an internal temperature of 145 degrees F.
Note: Cook time will vary for the pork depending on the thickness of the chops.
Ingredient notes and substitutions
Pork chops – Bone-in pork chops or pork tenderloin (one pound) are a great substitute for boneless pork chops in this recipe. To prevent dry pork chops, they should be at least one inch thick, the thicker the better for juicy pork chops.
Please note that cooking time may need to be adjusted when you use bone-in chops or pork tenderloin. Pork is cooked through when it has reached 145 degrees f.
Sweet Potato & Potato – You can use only sweet potatoes or potatoes in this recipe, instead of half sweet potato and half potato, just double the amount.
Brussels sprouts – If you don’t like Brussels sprouts, try wedges of cabbage, carrots, turnips, parsnips, broccoli, or cauliflower.
Shallots – If shallots are not available, you can use 1 tablespoon diced onion.
Garlic – substitute 1/2 teaspoon of garlic powder if you don’t have fresh garlic.
How to make one pan pork chops and vegetable roast ahead of time
This is an easy meal-prep recipe. The vegetables can be cut up a day or two ahead of time and stored in separate containers in the refrigerator. When it’s time to prepare dinner, bring the ingredients to room temperature; brown the pork chops and add the vegetables and cook according to the instructions above.
Serving suggestions
Serve oven-baked pork chops with vegetables as a complete meal, or if you would like an extra serving of vegetables you can serve it with a side dish such as salad, steamed broccoli, or green beans.
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Recipe variations
Sheet Pan Pork Chops – This one-pan pork chop recipe can also be made on a baking sheet or covered casserole dish. You will still need to brown the meat in a skillet. While the chops are cooking, toss the vegetables in oil and arrange them on a sheet pan in a single layer and roast at 400 degrees f for 15 minutes. Add the pork chops to the sheet pan and roast for 10 to 15 minutes longer.
Low Carb Version – Use 1/2 the number of sweet potatoes and potatoes or leave them out completely.
Mustard Pork Chops & Vegetables – Add a tablespoon of dijon mustard to the oil before stirring it into the vegetables.
Italian Inspired Pork Chops & Vegetables – Sprinkle the chops with a little bit of Italian seasoning just before adding them to the skillet. 10 minutes before serving add parmesan cheese for extra flavor.
Change up the vegetables – Use any combination of your favorite veggies such as chunks of zucchini, peppers, butternut squash, broccoli, and cauliflower.
How to store leftover one pan pork chops and veggies
Once they have reached room temperature, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in teh oven in a covered dish at 350 degrees f until heated through.
Serve leftovers as they are, or slice the pork and stuff the pork and vegetables into a pita or roll or toss it into a salad. Freezing is not recommended for this recipe.
Tips
- Bring the chops to room temperature before cooking them which will help them to cook evenly through.
- Pat the chops dry with a paper towel before adding them to the skillet which will allow for the meat to brown quickly.
- Thinner cuts of meat will not work in this recipe, choose pork chops that are at least 1 inch thick for best results.
Recipe FAQs
This recipe is so versatile, you can easily substitute with boneless or bone in chicken breasts or thighs. You will need to adjust the cooking time of the of the chicken which should be cooked to an internal temperature of 165 degrees f.
Yes, you can use frozen vegetables, but consider thawing them first since frozen may release more moisture during cooking which may affect the texture.
It’s not required, but you certainly can marinate the pork chops before making this recipe for a little extra flavor. Be sure to pat them dry before searing in a hot skillet.
You might also like these easy pork recipes
- Pork Chops with Sauerkraut and Apples
- Slow Cooker Honey Garlic Pork Chops
- Slow Roasted Pork with Apple Puree
- Hasselback Pork Tenderloin
- Grilled Mediterranean Pork Chops
- Slow Cooker BBQ Pulled Pork with Homemade Sauce
- Pork Chop and Rice Casserole
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Ingredients
- 2 Tablespoons Olive Oil – divided
- 1 Pound boneless pork chops
- 1 pound 2 medium sweet potatoes
- 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 degrees f
- Prepare the ingredients: rinse, trim and cut the brussels sprouts in half. Cut the sweet potatoes and potatoes into chunks about an inch in size (similar to the size of the Brussels sprouts halves). Chop the garlic and shallots and squeeze the lemon juice.1 pound 2 medium sweet potatoes, 1 pound russet potatoes, 1 pound brusels sprouts, 1 tablespoon chopped shallots, 1 clove garlic, 1 teaspoon fresh squeezed lemon juice
- Heat 1 tablespoon olive oil in a skillet over medium to high heat, once the skillet is heated, pat the pork chops dry with a paper towel and add them to the skillet. Cook for about 3 minutes until they start to brown. Flip them over and brown the other side and remove them from the skillet.1 Pound boneless pork chops, 1 tablespoon olive oil
- Add the Brussels sprouts, sweet potatoes, onions and garlic to the pan with the remaining olive oil and cook them for about 5 minutes over medium heat.
- Remove the pan from the heat, stir in the lemon juice and cover the pan and place it into a preheated oven .
- Bake at 375 covered for 15 minutes until the vegetables start to become soft
- Remove the cover add the pork chops and bake for 10 to 15 minutes more until the pork reaches 145 and the vegetables are cooked to a texture that you like.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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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!