Sheet Pan Garlic Herb Pork Chops

• 4 bone-in pork chops, about 1 inch thick
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 lemon, sliced
• Optional: Fresh parsley for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat pork chops dry and season both sides with salt and pepper.
3. 3 In a small bowl, mix olive oil, garlic, rosemary, thyme, paprika, and oregano.
4. 4 Brush the herb mixture generously over both sides of the pork chops.
5. 5 Arrange pork chops on a sheet pan and place lemon slices on top.
6. 6 Roast in the preheated oven for 20-25 minutes, or until internal temperature reaches 145°F.
7. 7 Let rest for 5 minutes before serving.
8. 8 Garnish with fresh parsley if desired.

Nutrition

Tips

• For crispier skin, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Use chicken thighs instead of pork chops for a poultry option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain texture.

Serving Suggestions

• Serve with roasted vegetables from the same sheet pan.
• Pair with a fresh green salad for a complete meal.

FAQ