When mealtime needs to be quick and simple, try this Italian Pork Chop Sheet Pan Dinner. Italian-spiced pork chops bake alongside potatoes, green beans, and tomatoes for a dinner the whole family will enjoy.
This post was sponsored. All opinions are my own.
Italian Pork Chop Sheet Pan Dinner
Summer seems to be winding down and some kids are already heading back to school. I’m not ready for the early mornings and the packed schedules that come with the school year. Summer’s relaxed pace and later mornings are hard to give up.
When the days are busy, I rely on sheet pan meals because they’re fast to assemble and keep cleanup to a minimum. For this Italian pork chop recipe I start the potatoes first, letting them begin to roast while I prep the rest. In that time I trim the green beans, rinse the tomatoes, and season the boneless pork chops.
I used boneless pork chops, but bone-in chops work fine too—just adjust the baking time as needed. Always cook pork to a minimum internal temperature of 145 °F, measured with a food thermometer, before removing it from the oven.
This sheet pan dinner also makes a great meal-prep option. Bake everything on one sheet, then divide into individual containers for quick reheating later. It’s perfect for nights when everyone eats at different times or when you need a fast, satisfying meal.
Other recipes you may enjoy
- Easy Slow Cooker Pork Chops
- Easy Baked Pork Chops in Gravy
- Dijon-Peach Pork Chops
- BBQ Pork on Homemade Onion Rolls
- Healthy Sheet Pan Chicken and Veggies
Italian Pork Chop Sheet Pan Dinner
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Ingredients
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 pound Dutch yellow baby potatoes, cut in half
- ½ pound fresh green beans, trimmed
- 1 cup cherry tomatoes
- 4–6 boneless pork chops
Instructions
- Preheat the oven to 425°F. Lightly spray a large rimmed baking sheet with cooking spray.
- Arrange the halved potatoes on the prepared baking sheet.
- In a small bowl, whisk together the olive oil, minced garlic, Italian seasoning, salt, and pepper. Drizzle one tablespoon of the mixture over the potatoes and toss to coat.
- Bake the potatoes for 20 minutes.
- Remove the baking sheet from the oven and add the green beans and cherry tomatoes. Drizzle two tablespoons of the olive oil mixture over the vegetables and toss to coat. Place the boneless pork chops on top of the vegetables and drizzle the remaining oil mixture over the pork.
- Return the sheet to the oven and bake another 15–17 minutes, or until the potatoes are tender and the pork reaches an internal temperature of 145 °F.
- If desired, switch the oven to broil and broil for 4–6 minutes to brown the pork chops on top.
Notes
- Always cook pork to a minimum internal temperature of 145 °F, measured with a food thermometer, before removing it from the heat.