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–+ servings
pork chops in a cast iron skillet with vegetables

Easy Oven Baked Pork Chops

Easy oven baked pork chops with vegetables is a one pan meal made with less than 10 ingredients 
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

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Course: Dinner Recipes
Cuisine: American
Keyword: One Pan Pork Chops and Roasted Vegetables
Servings: 4 People
Calories: 508kcal
Author: Anne Lawton

Easy Oven Baked Pork Chops

Equipment

Scale this Recipe 4 People

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
US Customary - Metric
Find an Ingredient Substitute

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

TIPS:
  • 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.
Substitutions:
Sweet potato and potatoes - Use only one variety instead of two.
Brussels sprouts - cabbage, turnips, parsnips, broccoli or cauliflower.
Shallots - swap with 1 tablespoon diced onion.
Garlic - swap with 1/2 teaspoon garlic powder.
Store leftovers in an airtight container in the refrigerator for up to 4 days. 
Reheat leftovers in the oven covered at 325 degrees F, or in the microwave.
See article above for recipe variations, cooking tips and more!

Nutrition

Calories: 508kcal | Carbohydrates: 54g | Protein: 33g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 151mg | Potassium: 1732mg | Fiber: 9g | Sugar: 8g | Vitamin A: 16949IU | Vitamin C: 106mg | Calcium: 107mg | Iron: 4mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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