These Italian Sheet Pan Pork Chops are the perfect way to get juicy and tender pork chops. They’re super easy to make, and with the vegetables they make for a complete, one-pan meal.
Sheet pan meals is a quick and easy way to prepare dinner. Two favorites are my Sheet Pan Pizza and my Sheet Pan Shrimp Fajitas.
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Why this Sheet Pan Pork Chops Recipe is a Keeper
This easy, sheet pan pork chops and potatoes recipe is as delicious as it is simple to make. You’ll love it because it uses one pan, it’s quick and is full of flavor.
- One-Pan Simplicity: Cooking the protein and vegetables together on 1 pan significantly cuts down on dishwashing and preparation time.
- Quick Cooking Time: Thin-cut pork chops and high-heat roasting ensure a fast dinner. Less than 25 minutes total cooking time!
- Balanced Meal: It provides a healthy portion of lean protein and a variety of colorful, seasoned vegetables in one serving.
- High-Impact Flavor: The combination of olive oil, Italian seasoning, red pepper flakes, and Parmesan cheese infuses both the pork and the vegetables with a robust, savory, and slightly spicy Italian flair.
- Perfectly Tender Finish: The final broil adds a delicious caramelized char to the vegetables and a nice crust to the pork chops.
Do I Have to Pound the Pork Chops?
Pounding meat helps to tenderize it so that you end up with a pork chop that melts in your mouth.
Pro Tip
Prepare the pork chops by patting the pork chops dry with a paper towel so that the seasoning sticks well and that you get a crispy exterior.
Ingredient Notes for this Sheet Pan Meal
All of the required ingredients for Italian pork chops are easy to find at the store, but some of the ingredients may be around the kitchen already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Pork Chops: The recipe calls for 4 bone-in pork chops.
- Vegetables: You will need green beans, summer squash, onion and red bell pepper to make this recipe a whole meal.
- Parmesan: Both grated parmesan and shredded parmesan go into making these chops.
Variations Such as Sweet Potatoes and Broccoli
There are a couple different swaps you can make to make this Italian pork chops recipe extra delicious.
- Pork Chops: Boneless chicken breasts (pounded thin), Firm tofu (pressed and sliced), 1 inch thick salmon fillets. Adjust cooking time for chicken (usually the same) or salmon (about 12-15 minutes total).
- Vegetables: Try adding asparagus, red onion, broccolini, Brussel sprouts (halved). Use hearty, quick-cooking vegetables. You could even try to use sweet potatoes, Yukon gold potatoes or red potatoes and green beans.
- Italian Seasoning: Garlic Powder, Herb de Provence, 1 tbsp smoked paprika and 1 tbsp oregano. Changes the profile to French or Spanish, both delicious options.
- Grated Parmesan: Nutritional yeast (for a dairy-free savory topping), Grated Pecorino Romano. Pecorino is saltier and sharper; reduce added salt if using.
How to Make Pork Chops and Vegetables
This recipe comes together in 4 easy to follow steps. This weeknight dinner is so good, it has made its way into my meal rotation.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Vegetables: Preheat the oven. Cut the veggies and place them in a large bowl.
- Season the Vegetables: In a small bowl, mix together the olive oil, Italian Seasoning, red pepper flakes, salt and pepper. Pour half of it over the veggies, add the parmesan and toss the potatoes together.
- Season the Pork: Pound the pork chops to tenderize, then brush the rest of the seasoning on both sides. Place the seasoned chops on one half of the pan, and spread the veggies on the other half.
- Bake and Top: Bake for 16 minutes, flipping the pork chops halfway. Then, broil for 5 minutes. Remove baking sheet from the oven and sprinkle on the shredded parmesan.
Prep Ahead Suggestions for this One Pan Meal
When I prepare ingredients ahead of time, it can help save me time and kitchen space when it comes to making everything for dinner.
- Vegetable Prep (Up to 24 hours): Cut all the vegetables (green beans, squash, pepper, onion). Store them in an airtight container in the refrigerator.
- Oil/Seasoning Blend (Up to 1 week): Mix the olive oil, Italian seasoning, red pepper flakes, salt, and pepper in a sealed jar and store at room temperature.
- Full Assembly (Day of): Season the pork chops and combine the vegetables and the seasoned oil/Parmesan on the sheet pan. Cover and refrigerate for up to 4 hours.
Alternate Cooking Methods
This recipe is best in the oven, but there are a few different ways to switch up sheet pan recipes.
- Air Fryer: Cut pork into 1 inch cubes and cook with cubed vegetables in batches. Set to 375°F for 12-15 minutes, shaking halfway through. This method requires batch cooking but is very fast and achieves excellent crispness.
- Grill (Indirect Heat): Season and prep the pork and veggies. Place the pork chops directly over medium heat and the vegetables in a foil packet (or cast iron skillet) over indirect heat. Grill for 10-15 minutes, flipping the chops once. Adds a smoky flavor; best for warm weather.
- Stovetop (Skillet/Wok): Dice the pork and sauté in a large wok with the seasoned vegetables until the pork is cooked through. Makes a quick, stir-fry style meal, but lacks the roasted texture.
How to Store, Reheat and Use Leftovers
- Store: Store cooled pork and vegetables together in an airtight container. Refrigerate for 3-4 days.The vegetables will soften further upon storing.
- Reheat: The best method is in the oven/toaster oven. Spread the leftovers on a sheet pan and bake at 350°F for 5-10 minutes until heated through.
- Microwave: Quickest, but the vegetables may get mushy. Reheating in the oven helps revive some crispness.
- Use Leftovers: Make Italian pasta salad. Cube the pork and vegetables and toss them cold with cooked pasta, a vinaigrette, and fresh mozzarella.
- Quesadillas/Wraps: Chop the pork and veggies and layer them with cheese in a tortilla to pan-fry.
- Stuffed Pitas: Slice the pork and stuff it into warm pita bread with a smear of pesto or hummus.
Common Questions About This Recipe
Sure! If you prefer to use a boneless cut of pork over bone-in chops, you may need to reduce the time to cook as bone-in meats tend to take longer to cook.
This easy sheet pan pork and veggies recipe is made all on one pan so that the pork juice can help flavor the veggies. Cooking everything on the sheet pan also makes for easy clean up!
Make sure bone in pork chops are cooked to an internal temperature of 145 degrees. Use a meat thermometer in the thickest part of the biggest piece to be sure. Allow the pork to rest for 3-5 minutes to finish cooking.
Expert Tips for Pork Chops Sheet Pan Dinner
- Don’t Overcrowd the Pan: This is the most critical rule for sheet pan meals. If the pan is too full, the food will steam. Use two sheet pans if necessary to ensure everything has space for air to circulate and brown.
- Listen to the Broiler: Never walk away from the oven when the broiler is on. It switches from browning to burning very quickly. 5 minutes is a guideline, but monitor it constantly.
- High-Quality Seasoning: Use fresh, fragrant Italian seasoning to season pork chops. If your spice jar has been sitting for years, the flavor will be weak.
- Oven Rack Placement: For sheet pan meals, place the rack in the upper-middle position of the oven. This allows for both effective roasting and broiling.
- Clean Up Hack: Line your sheet pan with foil or parchment paper before adding the food. Cleanup will be effortless, just toss the paper. Avoid using aluminum foil, as it can sometimes stick.
- Serve With: Serve juicy pork chops with Roasted Potatoes, House Salad with Creamy Balsamic Dressing or Cherry Jello Fruit Salad.
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Italian Sheet Pan Pork Chops
Equipment
- Sharp Knife
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Ingredients
- 4 Bone-in pork chops, ½-¾ inch thin cut
- ½ pound Green beans, rinsed and trimmed
- 1 Summer squash, quartered, then cut into 2 inch pieces
- 1 Red bell pepper, cut into 1-2 inch pieces
- ½ White onion, cut into quarters
- 4 Tablespoons Olive oil
- 2 Tablespoons Italian seasoning
- 1 teaspoon Red pepper flakes
- 1 teaspoon Salt
- ¼ teaspoon Black pepper, to taste
- ¼ cup Grated parmesan
- 3 Tablespoons Shredded parmesan, for garnish
Instructions
- Preheat the oven to 400℉.
- Cut the vegetables and place them into a large bowl.
- In a small bowl, mix together the oil and seasonings. Pour half of it over the vegetables along with the grated parmesan cheese and toss. Set aside.
- Pound the pork chops to tenderize, then brush the remaining seasoning mixture over both sides to coat. Arrange the one one half of the sheet pan.
- Spread the vegetables evenly on the other side of the sheet pan.
- Transfer the baking sheet to the oven. Bake for 8 minutes, then flip the pork chops and bake for an additional 8 minutes.
- Turn the broiler on high and broil for 5 minutes.
- Remove from the oven. Sprinkle with shredded parmesan to serve.
Christina’s Notes
- Marinate Ahead: A quick soak in Italian dressing or olive oil, garlic, and herbs boosts flavor and tenderizes the meat. Even 30 minutes makes a difference.
- Cut Veggies Evenly: Uniform pieces roast at the same rate. Aim for ¾-inch chunks for potatoes, carrots, and bell peppers.
- Use High Heat: Roast at 425°F to get caramelized edges and golden browning without overcooking the pork.
- Stagger your Timing: Start denser veggies like potatoes first, then add pork chops and quicker-cooking vegetables halfway through.
- Don’t Overcrowd: Space everything out to allow air circulation. Crowding leads to steaming instead of roasting.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.