Best 10 Sheet Pan Pork Chops Potatoes And Asparagus Recipes

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Sheet pan pork chops, potatoes, and asparagus is a simple and delicious one-pan meal that is perfect for busy weeknights. With just a few simple ingredients, you can have a complete and flavorful meal on the table in under an hour. The pork chops are juicy and tender, the potatoes are crispy and golden brown, and the asparagus is roasted to perfection. This recipe is also customizable, so you can add your favorite spices and vegetables to make it your own.

Let's cook with our recipes!

SHEET-PAN PORK AND POTATOES



Sheet-Pan Pork and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds small red-skinned potatoes, halved or quartered
2 yellow and/or red bell peppers, sliced
1/4 cup fresh cilantro, chopped (leaves and tender stems separated)
5 tablespoons extra-virgin olive oil
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground pepper
1 pork tenderloin (about 1 1/4 pounds)
4 cloves garlic (1 grated, 3 whole)
1 teaspoon ground cumin
1/4 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1 scallion, sliced

Steps:

  • Place a baking sheet on the middle oven rack; preheat to 450˚. Toss the potatoes, bell peppers, cilantro stems, 2 tablespoons olive oil, 3/4 teaspoon oregano and 1/2 teaspoon each salt and pepper in a large bowl. Spread on the hot baking sheet; reserve the bowl. Roast until the potatoes are just tender but not fully cooked, about 15 minutes.
  • Meanwhile, cut the pork on an angle into 4 pieces. Add to the reserved bowl along with the grated garlic, remaining 3/4 teaspoon oregano, 3/4 teaspoon cumin and a pinch each of salt and pepper; toss, then set aside to marinate. Put the remaining 3 garlic cloves in a mini food processor and add the remaining 1/4 teaspoon cumin, a pinch of salt, the remaining 3 tablespoons olive oil and the lemon juice. Process until the garlic is finely chopped; stir in the cilantro leaves and 1/4 teaspoon lemon zest. Season with salt and pepper.
  • Remove the baking sheet from the oven and stir the vegetables, leaving 4 open spots. Add the pork to the open spots and return to the oven. Turn on the broiler and cook until the vegetables are lightly browned and a thermometer inserted into the pork registers 140˚ to 145˚, 10 to 15 minutes.
  • Slice the pork; top with the cilantro sauce. Serve with the vegetables; sprinkle with the scallion.

RANCH PORK CHOP SHEET PAN SUPPER



Ranch Pork Chop Sheet Pan Supper image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 9

2 tablespoons honey
2 tablespoons Worcestershire sauce
One 3.5-ounce packet ranch dressing mix
5 tablespoons olive oil
1 1/2 teaspoons freshly ground black pepper
4 boneless pork chops (1/2 inch thick)
1 pound baby Yukon gold potatoes, halved
8 ounces green beans, trimmed
2 tablespoons fresh parsley leaves

Steps:

  • Preheat the oven to 475 degrees F.
  • In a small bowl, mix together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, 2 tablespoons of the olive oil and 1 teaspoon of the pepper until combined.
  • Brush the mixture over the chops on both sides and place in a row on one side of a sheet pan using tongs.
  • In a medium mixing bowl, add the potatoes, 2 tablespoons of olive oil, 1 tablespoon of the ranch dressing mix and 1/4 teaspoon of pepper and toss to coat. Tip onto the middle of the sheet pan next to the pork chops. Bake for 15 minutes.
  • Meanwhile, add the beans to a bowl along with the remaining olive oil, ranch mix and 1/4 teaspoon pepper and toss.
  • When the 15 minutes is up, remove the sheet pan from the oven and flip the pork chops. Toss the potatoes and add the green beans to the empty space at the side of the baking sheet. Bake until the vegetables are just beginning to brown, about 7 minutes more. Garnish with the parsley leaves and serve.

ITALIAN PORK CHOP SHEET-PAN DINNER



Italian Pork Chop Sheet-Pan Dinner image

Pork chops get a flavorful Italian spin alongside potatoes, green beans and tomatoes in this complete one-pan meal that's as delicious as it is easy to make.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 11

5 tablespoons butter, melted
1 tablespoon finely chopped garlic
1 tablespoon Italian seasoning
1 1/4 teaspoons salt
4 bone-in pork loin chops (1 1/2 lb)
2 russet potatoes, unpeeled, cut into 1-inch pieces (1 lb)
1/2 cup Progresso™ Panko Italian style crispy bread crumbs
1/4 cup shredded Parmesan cheese
1 cup cherry tomatoes
1/2 lb green beans, trimmed
1/4 cup thinly sliced fresh basil leaves

Steps:

  • Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • In large bowl, mix 4 tablespoons of the melted butter, the garlic, Italian seasoning and 1 teaspoon of the salt. Pour 2 tablespoons of the mixture into medium bowl; add pork chops, and toss to coat. Cover and refrigerate. Add potatoes to remaining mixture in large bowl; toss. Pour potato mixture in pan. Roast 25 to 30 minutes, stirring once, until tender.
  • Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the bread crumbs and Parmesan cheese; set aside.
  • Add pork to pan with potatoes. Top pork with bread crumb mixture; press to adhere. Add tomatoes and green beans to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Roast 12 to 18 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and potatoes are browned and tender. Top with basil.

Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 120 mg, Fat 4 1/2, Fiber 4 g, Protein 34 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 4 g, TransFat 1/2 g

PAN-ROASTED PORK CHOPS & POTATOES



Pan-Roasted Pork Chops & Potatoes image

An easy marinade gives these chops lots of flavor, the crumb coating packs on crunch and Brussels sprouts add nutrition! -Char Ouellette, Colton, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

4 boneless pork loin chops (6 ounces each)
1/2 cup plus 2 tablespoons reduced-fat Italian salad dressing, divided
4 small potatoes (about 1-1/2 pounds)
1/2 pound fresh Brussels sprouts, trimmed and halved
1/2 cup soft bread crumbs
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons butter, melted

Steps:

  • Place pork chops and 1/2 cup salad dressing in a large bowl; turn to coat. Cover and refrigerate 8 hours or overnight. Refrigerate remaining salad dressing., Preheat oven to 400°. Cut each potato lengthwise into 12 wedges. Arrange potatoes and Brussels sprouts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle vegetables with remaining salad dressing; toss to coat. Roast 20 minutes., Drain pork, discarding marinade. Pat pork dry with paper towels. Stir vegetables; place pork chops over top. Roast 15-20 minutes longer or until a thermometer inserted in pork reads 145°. Preheat broiler., In a small bowl, combine bread crumbs, parsley, salt and pepper; stir in butter. Top pork with crumb mixture. Broil 4-6 in. from heat 1-2 minutes or until bread crumbs are golden brown. Let stand 5 minutes.

Nutrition Facts : Calories 451 calories, Fat 16g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 492mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 5g fiber), Protein 38g protein. Diabetic Exchanges

SHEET-PAN CURRY PORK CHOPS AND SWEET POTATOES



Sheet-Pan Curry Pork Chops and Sweet Potatoes image

This one-pan dinner gets topped with yogurt sauce, radishes, and pomegranate seeds to add a fun layer of fresh tartness to the sweetly spiced pork and potatoes. If you're serving picky eaters, you can always leave the toppings on the side.

Provided by Anna Stockwell

Categories     Pork Chop     Sheet-Pan Dinner     Sheet Pan     Curry     Sweet Potato/Yam     Yogurt     Lemon Juice     Radish     Pomegranate     Fall     Winter     Dinner     One-Pot Meal     Kid-Friendly     Small Plates     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 11

4 tsp. mild curry powder
1 tsp. freshly ground black pepper
1 tsp. light brown sugar
2 1/2 tsp. kosher salt, divided
1 Tbsp. extra-virgin olive oil
4 (1"-thick) small bone-in pork chops (about 2 lb. total)
8 small sweet potatoes (about 1 1/2 lb.), scrubbed, sliced in half lengthwise
1 cup plain whole-milk Greek yogurt
3 Tbsp. fresh lemon juice
4 small radishes, thinly sliced
1 cup pomegranate arils

Steps:

  • Arrange a rack in top third of oven; preheat to 450°F. Stir curry, pepper, brown sugar, and 2 tsp. salt in a small bowl.
  • Rub an 18x13" rimmed baking sheet with oil. Sprinkle pork chops and potatoes with spice mixture on prepared pan to evenly coat, then arrange in an even layer with potatoes cut side down.
  • Roast until pork is golden brown and cooked through and potatoes are deeply browned on cut sides and fork-tender, about 20 minutes. (The pork might finish cooking before the potatoes do; if so, transfer pork to a cutting board and let rest, then continue roasting the potatoes until done.)
  • Meanwhile, whisk yogurt, lemon juice, and remaining 1/2 tsp. salt in a medium bowl.
  • Arrange pork and potatoes on a platter. Top with yogurt sauce, radishes, and pomegranate arils.
  • Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
  • Cooks' Note
  • Small sweet potatoes work best for cooking at the same rate as the pork chops and fitting on one sheet pan since you can tuck them between the chops. If you can't find small sweet potatoes, use larger ones, cut them into wedges, and turn them halfway through roasting.

OVEN ROASTED RED POTATOES AND ASPARAGUS



Oven Roasted Red Potatoes and Asparagus image

This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!

Provided by THREDDIES

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 1h

Yield 6

Number Of Ingredients 8

1 ½ pounds red potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
4 teaspoons dried rosemary
4 teaspoons dried thyme
2 teaspoons kosher salt
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
  • Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g

PORK AND ASPARAGUS SHEET-PAN DINNER



Pork and Asparagus Sheet-Pan Dinner image

When time is of the essence, it's nice to have a quick and easy meal idea in your back pocket. Not only is it delicious, but you can clean it up in a flash. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup olive oil, divided
3 cups diced new potatoes
3 cups cut fresh asparagus (1-inch pieces)
1/4 teaspoon salt
1/4 teaspoon pepper
1 large gala or Honeycrisp apple, peeled and cut into 1-inch wedges
2 teaspoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 boneless pork loin chops (1 inch thick and about 6 ounces each)
2 teaspoons Southwest seasoning

Steps:

  • Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; brush with 2 teaspoons olive oil., In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in 1 section of prepared baking pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus., In same bowl, toss apple with 1 teaspoon olive oil. In a small bowl, mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan., Brush pork chops with remaining 1 tablespoon olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 486 calories, Fat 23g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 447mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 5g fiber), Protein 37g protein.

SHEET PAN BAKED PARMESAN PORK CHOPS POTATOES & ASPARAGUS RECIPE



Sheet Pan Baked Parmesan Pork Chops Potatoes & Asparagus recipe image

Sheet Pan Baked Parmesan Pork Chops Potatoes & Asparagus is a simple meal that comes together on one baking sheet and is packed with flavor.

Provided by Amanda Finks

Categories     Dinner     Entree     Main Course     Side Dish

Time 55m

Number Of Ingredients 8

1 lb. baby red potatoes cut into 1x1 inch chunks (halved or quartered depending on their initial size)
3 tbsp. olive oil (divided)
1/2 cup grated parmesan cheese
1/2 cup panko breadcrumbs
1 tsp. garlic powder
1/2 tsp. ground black pepper
4 1/2 inch thick boneless pork chops (1 pound total weight)*
1 lb. asparagus spears (not too thick)

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Spray a large baking sheet with cooking spray.
  • Place the potatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil. Use your hands to mix the potatoes around in the oil until they are all completely covered. Push the potatoes to one side of the baking sheet.
  • In a shallow dish or plate, add the parmesan, panko, garlic powder, and black pepper. Stir to combine.
  • Place the pork chops on the open side of the baking sheet. Brush the top of the pork chops with 1 tablespoon of olive oil. Spoon half of the parmesan mixture evenly over the pork chops. Lightly press the parmesan mixture down onto the pork chops making a crust. Bake for 25 minutes.
  • Trim the tough woody ends off of the asparagus spears (I typically take off 1 to 1 1/2 inches).
  • Use a spatula to give the potatoes a stir and to make room on the baking sheet for the asparagus.
  • Add the asparagus spears to the open area of the baking sheet. Drizzle the asparagus with 1 tablespoon of olive oil. Use a brush to ensure the asparagus is well coated in oil. Sprinkle the remaining parmesan mixture evenly over the potatoes and asparagus. Cook for 20 minutes.

Nutrition Facts : ServingSize 1 portion = 1 pork chop & 1/4 of the veggies, Calories 449 kcal, Carbohydrate 35 g, Protein 28.5 g, Fat 23 g, SaturatedFat 6.8 g, Sodium 551.5 mg, Fiber 4.3 g, Sugar 3.7 g

SHEET PAN BAKED PORK CHOPS AND POTATOES RECIPE



Sheet Pan Baked Pork Chops and Potatoes Recipe image

I love dinners that come ready with a side dish. This Sheet Pan Baked Pork Chops and Potatoes, is exactly that. You simply cook it all together and you only have one dish.

Provided by Elyse Ellis

Categories     Main Course

Time 50m

Number Of Ingredients 8

½ cup shredded Parmesan cheese
1 teaspoon italian seasoning
¾ cup italian breadcrumbs
½ cup butter
6 boneless pork chops
4 cups fingerling potatoes
1 Tablespoon olive oil
salt and pepper (to taste)

Steps:

  • Preheat oven to 400 degrees F.
  • Cover a sheet pan in foil and spray with nonstick cooking spray.
  • In a medium bowl, combine Parmesan cheese, Italian seasoning and bread crumbs.
  • Melt butter in a separate bowl.
  • Dip each pork chop in butter then coat in crumb mixture and place on prepared baking sheet. Continue until all pork chops are coated and on the pan.
  • Cut potatoes into halves and toss in olive oil.
  • Place potatoes on pan around pork chops.
  • Season pork chops and potatoes with salt and pepper, to taste.
  • Bake for 35-40 minutes or until pork chops are cooked through and potatoes are slightly browned.

Nutrition Facts : Calories 532 kcal, Carbohydrate 28 g, Protein 36 g, Fat 30 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 136 mg, Sodium 539 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

SHEET PAN ITALIAN PORK CHOPS RECIPE



Sheet Pan Italian Pork Chops Recipe image

Prep and cook this delicious Sheet Pan Italian Pork Chops with carrots and potatoes in one pan!

Provided by Contributor

Categories     Main Course

Time 50m

Number Of Ingredients 11

5 Tablespoons olive oil
1 1 ounce package Italian dressing mix
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 Tablespoon grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
6 4-6 ounce pork chops
1 1/2 pounds baby red potatoes (halved)
1 pound baby carrots
1 Tablespoon fresh parsley (for garnish)

Steps:

  • Preheat oven to 400 degrees. Spray a large sheet pan with non-stick cooking spray.
  • In a medium bowl, mix together olive oil, dressing mix packet, paprika, oregano, Parmesan cheese, salt and pepper.
  • Dip each pork chop in the oil mixture, making sure to coat both sides, and place on the prepared pan. Repeat with remaining pork chops.
  • Add the potatoes and carrots to the sheet pan and drizzle any remaining olive oil mixture on top. Toss lightly to mix together.
  • Bake for 35-40 minutes or until pork chops are full cooked.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 217 kcal, Carbohydrate 25 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 305 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving

Tips:

  • Pork chops should be at least 1 inch thick for even cooking.
  • Use a meat mallet to tenderize the pork chops if desired.
  • Season the pork chops generously with salt and pepper before cooking.
  • Use a non-stick baking sheet or line a baking sheet with parchment paper for easy cleanup.
  • Toss the potatoes and asparagus with olive oil, salt, and pepper before roasting.
  • Roast the pork chops and vegetables together at a high temperature for quick and even cooking.
  • Flip the pork chops and vegetables halfway through cooking to ensure they cook evenly.
  • Remove the pork chops and vegetables from the oven when they are cooked through.
  • Let the pork chops rest for a few minutes before serving.
  • Serve the pork chops with the roasted potatoes and asparagus.

Conclusion:

This sheet pan pork chops, potatoes, and asparagus recipe is an easy and delicious weeknight meal. The pork chops are juicy and flavorful, the potatoes are crispy and tender, and the asparagus is roasted to perfection. This recipe is also a great way to get your daily dose of vegetables. Serve with your favorite sides, such as a simple green salad or roasted Brussels sprouts.

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