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Simplicity and heartiness often walk hand in hand when it comes to Midwestern cooking, and my Sheet Pan Pork Chops with Potatoes and Broccoli is no exception. As for its origins, the use of a sheet pan hails from the desire for efficiency and rustic flavour, popularized in busy kitchens where a wholesome meal was needed with minimal clean-up. Why would you want to make this dish? It could be a craving for something savory and satisfying or perhaps a need for an easy weeknight dinner that doesn’t compromise on taste or quality. Whatever the reason, this all-in-one meal is a surefire hit for families or anyone looking to serve a nutritious dinner without a fuss.
The Sheet Pan Pork Chops with Potatoes and Broccoli can be a complete meal in itself, thanks to the balance of protein, vegetables, and carbs. However, if you’re in the mood for a little extra, I find that a side of applesauce complements the pork chop perfectly, perhaps harking back to its European roots. For a more hands-on side, a rustic baguette to mop up the delicious juices or a simple mixed greens salad tossed with vinaigrette will round out your dining experience beautifully.
Sheet Pan Pork Chops with Potatoes and Broccoli
Servings: 4 servings
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 1 lb of baby potatoes, halved or quartered depending on size
– 1 large head of broccoli, cut into florets
– 2 tbsp olive oil, plus extra for drizzling
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried thyme
– Salt and freshly ground black pepper, to taste
– Optional: fresh parsley for garnish
Directions
1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius), ensuring the rack is in the middle position. Line your sheet pan with aluminum foil or parchment paper for easier cleanup.
2. In a large bowl, toss the baby potatoes with 1 tablespoon of olive oil, half of the garlic powder, onion powder, and a pinch of salt and pepper. Spread them out evenly on one side of the sheet pan.
3. Place the sheet pan in the oven and roast the potatoes for about 20 minutes, while you prepare the rest of the ingredients.
4. In the meantime, pat the pork chops dry with paper towels and season both sides with the remaining garlic and onion powders, dried thyme, salt, and pepper. Drizzle with a touch of olive oil.
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