Italian Sheet Pan Pork Chops

Ingredients

• 4 tablespoons olive oil
• 1 clove garlic minced
• 1 teaspoon oregano
• 1 teaspoon salt (extra if needed)
• 1-2 dashes black pepper
• 3 sprigs rosemary (finely chopped)
• 2 medium medium potatoes (small cubed)
• 2 cups broccoli florets
• 2 medium carrots (small cubed)
• 4 thick pork chops (boneless) (about 1 inch/2.5 cm thick) approximately 1½ / 680 grams
• ¼-½ teaspoon salt (divided)
• ¼ teaspoon oregano (divided)
• 3-4 dashes black pepper
• 1-2 sprigs rosemary (leaves removed)

Steps

1. 1

   Pre-heat oven to 400°F (200°C). Lightly grease a large baking sheet.

2. 2

   In a small bowl mix together 4 tablespoons of olive oil, garlic, oregano, salt, pepper and chopped rosemary.

3. 3

   In a medium bowl toss together the cubed potatoes, broccoli florets, chopped carrots and olive oil mixture. Place the mixture on half the prepared baking sheet and bake for 20 minutes.

4. 4

   Remove the pan from the oven and place the pork chops on the pan, brush each chop with olive oil and then sprinkle each with a pinch or two of salt, pepper, oregano and rosemary, turn over and repeat.

5. 5

   Continue to bake for another 20-25 minutes approximately. If you like it a little browned then broil for the last 3-5 minutes, it might be a good idea to cover the vegetables with foil so they don't burn or become dry while broiling). (The USDA recommends cooking pork to an internal temperature of 145–160°F (63–71°C). Let rest 2-3 minutes before serving. Enjoy!