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Roasted Herb-Seasoned Pork Chops and Veggies

Effortlessly prepare a hearty, satisfying meal for your family using just one baking sheet. Roasted to perfection with an array of flavor-enhancing herbs and a dash of garlic, this dish is both healthful and pleasurable.
2
45 min
TOTAL TIME
512
CALORIES
$2.02
PER SERVING
Roasted Herb-Seasoned Pork Chops and Veggies
Ingredients
12 INGREDIENTS
4 SERVINGS
Bone In Pork Chops
4 whole bone in pork chops
about 8 ounces each and 1 inch thick
Baby Red Potatoes
1 lb baby red potatoes
halved
Fresh Parsley
1 tbsp fresh parsley
minced
Garlic
3 cloves garlic
minced
Dried Chives
1 tbsp dried chives
Salt
1 tsp salt
Olive Oil
2 tbsp olive oil
Fresh Green Beans
1 lb fresh green beans
ends trimmed
Fresh Dill
1 tbsp fresh dill
minced
Onion Powder
1 tbsp onion powder
Black Pepper
1/2 tsp black pepper
Garlic Powder
1 tbsp garlic powder
Directions
6 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Preheat your oven to 400 degrees F and lightly cover a baking sheet with olive oil.
2
Arrange the pork chops, halved baby red potatoes, and trimmed green beans in a single layer on the prepared baking sheet.
3
In a small bowl, mix together the minced fresh dill, minced fresh parsley, dried chives, onion powder, garlic powder, minced garlic, salt, and freshly ground black pepper.
4
Drizzle the olive oil across the pork and veggies, then evenly distribute the herb-spice mix over them.
5
Place the baking sheet in the oven. Roast the pork and veggies for around 25 minutes, or until the pork chops reach an internal temperature of 140 degrees F and the veggies are tender.
6
Once cooked, remove the baking sheet from the oven and immediately garnish the ingredients with some fresh parsley. Serve hot.
Health Info
Macros
31g
CARBS
21g
FAT
47g
PROTEIN
Allowed on these diets
MEDITERRANEAN
PALEO
WHOLE 30
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Frequently Asked Questions
How can I keep my Pork Chops from getting too dry?
How long should I cook my Pork Chops for?
Should I season my Pork Chops before or after cooking?
What are the best sides to pair with Pork Chops?
Can I cook Pork Chops from frozen?
What does it mean to brine Pork Chops, and why should I do it?
My Pork Chops always come out tough. What am I doing wrong?
How do I get a nice, crispy crust on my Pork Chops?
Why should I let my Pork Chops rest after cooking?
Do I need to remove the fat from my Pork Chops?