Love how you can get an entire meal in 1 tray! House smells great too!

5. Toss the broccoli florets with the remaining tablespoon of olive oil and season with salt and pepper to taste.
6. After 20 minutes, remove the sheet pan, turn the potatoes, and add the pork chops to the pan, placing them amongst the potatoes.
7. Add the broccoli to the sheet pan, filling in the gaps around the pork chops and potatoes.
8. Return the sheet pan to the oven and roast for another 20-25 minutes, or until the pork chops are cooked through (reaching an internal temperature of 145 degrees Fahrenheit) and the vegetables are tender and caramelized.
9. Let the pork chops rest for a few minutes after removing them from the oven. Optionally, sprinkle with chopped fresh parsley before serving for a pop of color and freshness.

Variations & Tips

– For a twist on this traditional palette, try sweet potatoes instead of baby potatoes for a nuanced sweetness and beta-carotene boost.
– Love a hint of spice? Add a sprinkle of paprika or cayenne pepper to your seasoning mix.
– If you’re feeling adventurous, a splash of balsamic vinegar drizzled over the broccoli before roasting adds a wonderful depth of flavor.
– Timing is everything. To ensure perfectly cooked components, be sure not to overcrowd the pan, which can lead to steaming rather than roasting. If necessary, use two pans and rotate them halfway through cooking for even browning.
– Remember that pork chop thickness can vary, just like their cooking times. Use a meat thermometer to guarantee a safe and delicious outcome.