Sheetpan dinner......make an easy marinade for the chops, marinade for 30 mins, then toss in the oven for a delicious dinner - chops and veggies. Serves 2
Prep Time45 minsCook Time35 minsTotal Time1 hr 20 mins
INGREDIENTS
2 Pork Chops (defrosted)
4 tbsp Olive oil
1 tbsp Soy Sauce
1 tbsp Worcestershire sauce (optional)
3 tbsp Ketchup
½ tsp Onion Powder
1 tsp Yellow Mustard
2 tbsp Brown Sugar
3 Garlic cloves, minced
½ tsp Salt
Black Pepper - to taste
2 Carrots, largeCut into bite sized pieces
3 Potatoes, large or small yukonsCut into bite sized pieces
DIRECTIONS
1Preheat oven to 425°F.
Prepare a baking sheet lined with parchment paper or foil. .
2Make the marinade: In a bowl, jar or large ziplock bag - combine 3 tablespoons of olive oil, soy sauce, Worcestershire, ketchup, onion powder, mustard, brown sugar and garlic. Season with salt and pepper to taste.
Place pork chops in the bag and massage the marinade into the pork chops. Seal the bag and marinade the pork chops for at least 30 minutes.
3Toss the potatoes and carrots with the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste.
4Take pork chops out of the marinade bag and place on the prepared baking sheet.
Add the potatoes and carrots on same baking sheet around the pork chops.
Brush leftover marinade over the potatoes, carrots, and the pork chops.
5Bake the pork chops for 35-50 minutes, or until the pork chops are cooked through or internal temperature reaches 145° F.
6Change the oven setting to “Broil” with the oven rack about 6-8 inches from the heating element. Broil the pork chops for about 3-7 minutes or until a nicely browned crust forms.
Ingredients
2 Pork Chops (defrosted)
4 tbsp Olive oil
1 tbsp Soy Sauce
1 tbsp Worcestershire sauce (optional)
3 tbsp Ketchup
½ tsp Onion Powder
1 tsp Yellow Mustard
2 tbsp Brown Sugar
3 Garlic cloves, minced
½ tsp Salt
Black Pepper - to taste
2 Carrots, largeCut into bite sized pieces
3 Potatoes, large or small yukonsCut into bite sized pieces
Directions
1Preheat oven to 425°F.
Prepare a baking sheet lined with parchment paper or foil. .
2Make the marinade: In a bowl, jar or large ziplock bag - combine 3 tablespoons of olive oil, soy sauce, Worcestershire, ketchup, onion powder, mustard, brown sugar and garlic. Season with salt and pepper to taste.
Place pork chops in the bag and massage the marinade into the pork chops. Seal the bag and marinade the pork chops for at least 30 minutes.
3Toss the potatoes and carrots with the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste.
4Take pork chops out of the marinade bag and place on the prepared baking sheet.
Add the potatoes and carrots on same baking sheet around the pork chops.
Brush leftover marinade over the potatoes, carrots, and the pork chops.
5Bake the pork chops for 35-50 minutes, or until the pork chops are cooked through or internal temperature reaches 145° F.
6Change the oven setting to “Broil” with the oven rack about 6-8 inches from the heating element. Broil the pork chops for about 3-7 minutes or until a nicely browned crust forms.
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