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.