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Oven roast pork chops with potatoes and carrots

Prep Time45 minsCook Time35 minsTotal Time1 hr 20 mins

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

 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
1

Preheat oven to 425°F.

Prepare a baking sheet lined with parchment paper or foil. .

2

Make 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.

3

Toss the potatoes and carrots with the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste.

4

Take 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.

5

Bake the pork chops for 35-50 minutes, or until the pork chops are cooked through or internal temperature reaches 145° F.

6

Change 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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