Sheet Pan Pork Chops with Potatoes and Broccoli
Ingredients
Scale
- 4 thick-cut boneless pork chops
- salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian herb seasoning blend (or Herbs de Provence)
- ½ teaspoon smoked paprika
- 2 teaspoons dry ranch seasoning (see note)
- 3 cups broccoli florets
- 1 tablespoon olive oil
- salt and pepper
- 1 pound baby gold (or red potatoes, cut in half)
- 2 tablespoons olive oil
- salt and pepper
- 2 teaspoon garlic powder
- ⅓ cup grated parmesan cheese
Instructions
- Preheat oven to 425 degrees and grease a baking sheet.
- Cut and season potatoes with olive oil, salt, pepper, garlic powder, and grated parmesan cheese. Arrange potatoes on 1/3 of the sheet pan. Bake for 5-10 minutes while you prepare the pork chops.
- Season pork chops generously all over with salt and pepper, then season with garlic powder, Italian herb blend, paprika, and ranch seasoning.
- Add pork chops to the pan, arranging them in the center third of the pan. Return to oven for 10 minutes. Meanwhile move on with preparing the broccoli.
- Toss broccoli with oil and season with salt and pepper. Arrange on remaining 1/3 of the baking pan.
- Return pan to oven and bake for another 10-15 minutes until broccoli and potatoes are easily pierced with a fork. Pork center should read 145 degrees if using a meat thermometer.
- Allow pork to rest for 3-5 minutes before serving with potatoes and broccoli. Enjoy!