Sheet Pan Black Pepper Pork Chops

• 4 bone-in pork chops, 1-inch thick
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 carrots, sliced
• 1 cup baby potatoes, halved
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1/2 teaspoon paprika

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat pork chops dry and season both sides with black pepper and salt.
3. 3 Arrange onion, carrots, and potatoes on a large sheet pan.
4. 4 Place pork chops on top of the vegetables.
5. 5 In a small bowl, whisk together olive oil, garlic, thyme, balsamic vinegar, honey, and paprika; drizzle over chops and vegetables.
6. 6 Roast in the preheated oven for 25 minutes, or until pork chops reach an internal temperature of 145°F.
7. 7 Let rest for 5 minutes before serving.

Nutrition

Tips

• For extra crispy chops, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Add a handful of green beans for a touch of green.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side of steamed broccoli and a simple arugula salad.
• Pairs well with a crisp white wine or a light lager.

FAQ