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Sheet Pan Bone-In Pork Chops and Veggies

Another busy weeknight, another sheet pan recipe to the rescue! This tastes like a fancy bone-in pork chop meal, no one will know it’s a simple sheet pan dinner. The hardest part of this meal is chopping the veggies…and waiting for it to be ready!


1/4 cup extra virgin olive oil

2 Tbsp balsamic vinegar

3 garlic cloves, minced

1 Tbsp fresh rosemary, chopped

1 tsp coarse sea salt

1 tsp black pepper


4 bone-in pork chops (about 1/2 lb each, 1 inch thick)

4 red potatoes, chopped

2 zucchini, chopped

2 yellow squash, chopped

2 tsp extra virgin olive oil, divided in half

1 tsp coarse seal salt, divided in half

1 tsp black pepper, divided in half

1 tsp garlic powder, divided in half

1 tsp onion powder, divided in half

1/2 tsp dried thyme

1/2 tsp dried rosemary


-In a medium bowl, whisk marinade ingredients together.

-In a large bowl, add in pork chops one at a time, coating each with the marinade. Pour remainder of marinade over all pork chops and let marinate for at least an hour.

-Preheat oven to 425.

-Spread potatoes onto baking sheet and drizzle with olive oil. Sprinkle 1/2 tsp each of sea salt, pepper, garlic powder, onion powder, dried thyme, and dried rosemary on top. Give the baking sheet a little shake to coat potatoes.

-Put in oven for 6 minutes.

-In a large bowl, drizzle olive oil over squash and zucchini. Sprinkle 1/2 tsp each of sea salt, pepper, garlic powder, onion powder, and stir to coat.

-Remove baking sheet from oven. Move potatoes to 1/3 of the pan, with squash/zucchini on another third, and the pork chops on the last third.

-Put back in oven for 15-20 minutes (depending on oven and meat thickness), until instant-read meat thermometer reads 145 degrees. I recommend aiming for 15 minutes first and checking with meat thermometer. You can always add more time if necessary. The potatoes, squash, and zucchini should also be fork tender.

-Remove from oven, and let sit for 3 minutes before serving.


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