Looking for a fast and easy weeknight meal? These Sheet pan pork chops with sweet potatoes and broccoli are perfect! With just a few ingredients, you can have dinner on the table in less than an hour from now!
Easy dinners are my go-to. Like you, I imagine, I’m too busy these days for anything else. If it’s not homeschooling, it’s gardening, canning, taking care of animals, and, let’s not forget the general housework.
So many things vying for your attention. That’s why it’s so important to have a meal plan with quick and easy but nutritious dinners.
And this recipe is so nutritious! Look at all that color!
I’ve noticed that in some areas, pork is considered junk meat, but I’ve never seen it that way. Probably because I’ve been raising and processing my own hogs for the majority of my life. Making our own homemade sausage and everything else.
Pork is quality protein.
Sweet potatoes are also quality carbs. We all know that, but unfortunately, too many of us think of them only one way – candied on the Thanksgiving dinner table. That’s not my cup of tea, personally. While I do love a good sweet potato casserole, my very favorite sweet potato dish is roasted thyme sweet potatoes. They’re so fragrant and herby, with that sweet but salty juxtaposition that’s just really hard to beat.
And since sweetness compliments pork, they’re a natural for this meal.
And lastly, broccoli. We can’t have dinner without a green vegetable! Even kids love roasted broccoli, so this is the perfect way to round out a healthy sheet pan pork chop dinner.
This is the holy trifecta of a good dinner: protein, carbs, and vegetables. You may wonder what about fat, but that’s taken care of both in the fatty pork chops and in the oil used to roast the vegetables.
Pork chop seasoning blend
I’m no fan of bland food, and I’m guessing you aren’t either. To that end, these pork chops are seasoned with a homemade blend of herbs and spices, including paprika, oregano, rosemary, and onion powder.
Herbs and spices make all the difference between a ho-hum dinner and one your family will want to put on repeat.
Ingredients Substitutions for Sheet Pan Pork Chops
One of the things that makes sheet pan meals so great is how flexible they are.
Putting a pan of individual foods in the oven to roast is a lot different than baking a cake. You don’t have to be precise.
So, if you want to make some ingredient swaps, you easily can.
Here are some ideas that may be helpful for you:
- Pork. If you have pork cutlets, boneless pork chops, sliced loin, or another cut of pork, feel free to swap the specified pork chops for those. Using the cut of pork your grocery store has on sale is a great way to incorporate your grocery savings strategy into your dinner here.
- Vegetables. Don’t have or want broccoli? That’s totally fine! Green beans are a perfect substitute. Another great one is asparagus. Brussels sprouts are also great veggies to add. As with the pork swaps, this is a great way to use what’s on sale and save a little money!
- Sweet potatoes. You can use white potatoes, such as baby red potatoes, instead of sweet potatoes. Obviously, it gives the whole dinner a different vibe, but it’s a good vibe! You may also want to add some chopped red onions to the sweet potato/white potato mix to change the flavor.
- Seasonings. The seasoning mix for this recipe includes paprika, oregano, thyme, black pepper, salt, onion powder, and garlic powder. You can feel free to omit one that doesn’t appeal to you or do some swaps. For instance, rosemary is a great swap for the thyme. Sprinkling the potatoes with parmesan cheese is also a nice addition.
- Olive oil. I use light-tasting olive oil to toss my vegetables in before roasting. You can use your own favorite neutral-flavored oil instead.
How to make Sheet Pan Pork Chops with Sweet Potatoes and Broccoli
One of the biggest questions I see people asking about sheet pan dinner is whether it’s safe for raw meat to touch your vegetables.
The answer is YES. Both the vegetables and the meat are going to be completely cooked, so you don’t have to worry about potential contamination. It’s like food touching on your plate.
- That said, the first step in making this sheet pan pork chop recipe is to peel and cube your sweet potatoes.
- This is easily the most time-consuming step, so we get that out of the way first.
- Once your sweet potatoes are cubed, drizzle them with oil and toss, then sprinkle with salt and fresh thyme.
- Roast them on a rimmed baking sheet in the preheated oven for about 10 minutes. Tip: I like to line my baking sheet with aluminum foil for easy cleanup.
- While that bakes, you’ll mix your pork chop seasonings together in a small bowl and rub the mixture on the pork chops.
- Next, toss your broccoli with oil.
- After that, scoot your sweet potatoes over to one side of the sheet pan, and place pork chops on the other side, then the broccoli.
- Depending on the size of your pork chops, you may need a very large sheet pan.If you don’t have one that’s large enough, go ahead and divide everything between two sheet pans.
- Place them back in the over and roast for another 25 minutes, until the pork chops are done through.
There isn’t much you need to add to a sheet pan pork chops, but one thing my husband loves is sauces, so I like to combine a little bit of honey and Dijon mustard for him to dip his pork chops in.
If you have any leftovers, let them cool completely. Then store in the fridge in an airtight container.
To reheat, I like to sprinkle the pork chops with a little bit of water and heat them back up in the oven.
Sheet Pan Pork Chops
Easy seasoned sheet pan pork chops with sweet potatoes and broccoli.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-33 minutes
- Yield: Varies
For the sweet potatoes:
- 3 cups cubed sweet potatoes
- 1 T thyme
- 1 Tablespoon oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the pork chops:
- 4 pork chops
- 1 T brown sugar
- 2 teaspoons paprika
- 2 teaspoons oregano
- 1 teaspoon rosemary
- 1 1/2 teaspoons onion powder
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
For the broccoli:
- 1 12 oz. 2 broccoli crowns, separated into florets
- 2 teaspoons oil
- 1/2 teaspoon salt
- Preheat oven to 425º
- Toss cubed sweet potatoes with 1 Tablespoon of oil
- Spread out on a baking sheet, and sprinkle with thyme, salt, and pepper
- Roast in preheated oven for 12 minutes
- While sweet potatoes are roasting, combine brown sugar, paprika, oregano, rosemary, onion powder, salt, and pepper
- Rub on both sides of pork chops
- When potatoes are ready to come out of the oven, scoot them over to one side, and arrange pork chops on the free side
- Toss broccoli with oil and salt, and arrange on remaining free space on the baking sheet (Tip: if you run out of room, grab a second sheet!)
- Place back in oven for 15-18 minutes until pork chops are done through and vegetables are tender
- Remove from oven and serve.
Lining your baking sheet with foil or parchment paper is a great way to make clean up easy and make sure nothing sticks to the pan.
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