Sheet Pan Smoky Chipotle Pork Chops

• 4 bone-in pork chops, 1-inch thick
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 chipotle pepper in adobo sauce, finely chopped
• 1/4 cup chicken broth
• 1/2 cup diced red onion
• 1 bell pepper, diced
• 1 cup baby potatoes, halved

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, mix olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
3. 3 Rub the spice mixture over the pork chops.
4. 4 Arrange pork chops on a sheet pan. Scatter diced red onion, bell pepper, and potatoes around the chops.
5. 5 Place the chopped chipotle pepper over the chops and drizzle with chicken broth.
6. 6 Roast in the oven for 25 minutes, or until the pork chops reach an internal temperature of 145°F.
7. 7 Let the pork chops rest for 5 minutes before serving.
8. 8 Garnish with fresh cilantro if desired.

Nutrition

Tips

• For extra flavor, marinate the pork chops in the spice mixture for at least 30 minutes before roasting.
• Check the vegetables halfway through cooking and stir them to ensure even roasting.

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 fresh green salad or a side of steamed broccoli.
• Pairs well with a tangy lime rice or a simple cornbread.

FAQ