Easy Pork Chops and Sweet Potatoes Dinner
This sheet pan pork chops and sweet potatoes dinner is the easy, balanced meal you’ll keep coming back to. One pan, big flavor, and minimal mess.
Ingredients
- 3 medium-sized sweet potatoes scrubbed and cubed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 boneless pork chops preferably thick cut, 1 inch
- 2 tablespoons sweet and smoky rub or your favorite dry rub
- 2 cups broccoli florets
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly coat it with cooking spray.
- On the sheet pan, toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them out in a single layer and roast for 15 minutes.
- While the sweet potatoes are roasting, rub the pork chops on both sides with the dry rub seasoning and set them aside.
- After 15 minutes, remove the sheet pan from the oven. Add the broccoli to the pan and toss together gently. Push veggies toward the edges to make space in the center. Place the seasoned pork chops in the middle of the pan.
- Return the pan to the oven and roast for another 10 to 15 minutes, or until the pork chops reach an internal temperature of 145°F.
- Let the pork rest on the pan for 3 minutes before serving.
Notes
- Use thick-cut pork chops (around 1 inch thick) for best results. Thinner chops cook faster and can dry out more easily in the oven.
- Don’t skip the resting time after cooking. Letting the pork sit for 3 to 5 minutes helps the juices redistribute and keeps the meat tender.
- If using frozen broccoli, there’s no need to thaw it. Just toss it in with the sweet potatoes before roasting. It may release a bit more moisture but will still taste great.
Nutrition
Calories: 400kcalCarbohydrates: 39gProtein: 34gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 88mgSodium: 465mgPotassium: 1249mgFiber: 7gSugar: 8gVitamin A: 24384IUVitamin C: 45mgCalcium: 100mgIron: 3mg
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