One beautiful Saturday afternoon, while strolling down the meat section of my local market, I saw the most awesome thick cut pork chops I had ever seen. These babies had to be nearly 2 inches thick, with a nicely trimmed fat edge on one side and a bone on the other. There were three of these beautiful chops in a package, market for “special” pricing. I can only surmise that a customer had ordered the extra-thick pork chops and then for whatever reason, decided against the purchase after the meat was cut.
I can’t believe yet another recipe inspired by Eat At Home Cooks – an entire dinner cooked up in a single baking pan! (Link to original: http://eatathomecooks.com/boneless-pork-chops-and-veggies-sheet-pan-dinner) While she uses small white potatoes seasoned with salt and pepper, I went with small red potatoes for added color and some fresh Rosemary to the mix. Our green beans are similar, but rather than use black pepper to season, I’ve gone with Lemon Pepper instead for a little added zip. Kiddo adores Lemon Pepper on his green beans, as do I. While she uses thin cut pork chops seasoned with Smokehouse Maple Seasoning, I preferred the thicker boneless chops seasoned with Mesquite. I mean, if you can cook an entire one-pound pork tenderloin in about 30 minutes, you should be able to bake up some yummy pork chops in the same amount of time, right? Although our seasonings were different, the same basic concept of baking everything together on one large rimmed baking sheet is the same.
Tasting is believing – and this one-pan supper is oh so wonderful. I had never “roasted” green beans before. They were delicious, tender without turning to mush. The potatoes took on the beautiful flavor of the Rosemary and the Mesquite Seasoning was the perfect final touch to the pork chops. Nothing dried out in the oven, each part of the meal cooked to perfection, each retaining their individual flavors – delicious!. A few minutes of prep work, a little seasoning and thirty minutes later you are sitting down to a bright, scrumptious meal. Yeah, this is one I’ll be repeating – maybe changing up the green beans for Asparagus just to give a little variation.
Baked Pork Chops and Vegetables One-Pan Wonder
olive oil, as needed
2 lbs small red potatoes, cut in half
1-2 tablespoons Fresh Rosemary, chopped
2 lbs fresh green beans, trimmed and cleaned
2 tablespoons Lemon Pepper
kosher salt, to taste
black pepper, to taste
2 lbs. boneless pork chops
2-3 tablespoons Mesquite Seasoning or to taste
Preheat oven to 425 degrees.
Line one large, rimmed baking sheet with foil for easy clean up. Brush foil-lined pan with a little olive oil to prevent sticking and set aside.
Cut potatoes in half. Place potatoes in a bowl and drizzle with olive oil to lightly coat. Season potatoes with salt, pepper and Rosemary. Toss gently to blend. Nestle potatoes on one section of the baking pan.
Spread green beans next to potatoes. Lightly drizzle green beans with olive oil, then season with salt and Lemon Pepper. Toss to blend.
Half of the baking sheet should now contain the vegetables, leaving the other half for the pork chops.
Drizzle pork chops with a little olive. Sprinkle with salt, pepper and Mesquite seasoning. Place on baking sheet seasoned side down. Drizzle top side with a little olive oil and season to taste.
Place baking sheet in preheated oven and bake for 20 minutes. Remove pan from oven and give the vegetables a good shake. Turn pork chops over, rotate the pan and return to oven. Bake about 10 to 15 minutes longer or until pork chops are cooked through and potatoes are fork-tender.
To serve; plate chops on individual plates with plenty of vegetables. (No serving platters to wash).