Description

This Roasted Pork Chops with Multi-Colored Potatoes recipe is an easy and satisfying meal that requires minimal effort but delivers maximum flavor. The pork chops are seasoned to perfection, while the colorful baby potatoes and red onion roast alongside them, absorbing all the delicious juices. This simple sheet pan meal is perfect for a busy weeknight and versatile enough to be customized with additional vegetables or a fresh side salad.

Ingredients

• 3 tablespoons olive oil, divided
• 4 boneless pork chops
• ¼ teaspoon cayenne pepper
• 1 teaspoon Worcestershire sauce
• ½ teaspoon cumin
• 3 teaspoons garlic, freshly minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 pounds baby potatoes, multicolored, halved
• 1 red onion, cut into wedges
• ½ teaspoon dried rosemary
• ½ teaspoon paprika

Preparation Method

1. Preheat the oven to 400 degrees Fahrenheit.
2. Line a baking sheet with parchment paper.
3. In a large bowl, mix half of the olive oil with Worcestershire sauce, cayenne pepper, cumin, minced garlic, salt, and black pepper.
4. Add pork chops to the bowl and toss to coat. Let marinate.
5. In the same bowl, mix remaining olive oil with halved potatoes, red onion wedges, rosemary, paprika, salt, and black pepper.
6. Toss vegetables to coat with seasoning.
7. Arrange pork chops on the baking sheet and spread vegetables around them.
8. Roast in the oven for 20 to 25 minutes until pork reaches 145 degrees Fahrenheit and potatoes are tender.
9. Broil for 2 to 3 minutes if extra color is desired.
10. Remove from oven and let pork chops rest before serving.

Tips and Conclusion

Pair with steamed vegetables such as broccoli, Brussels sprouts, or asparagus for extra nutrition.

Serve alongside a crisp green salad for a fresh contrast to the roasted flavors.

Enjoy with a side of crusty bread to soak up the flavorful juices.

Refrigeration: Store leftovers in an airtight container for up to 3 days.

Freezing: Freeze cooked pork chops and roasted vegetables separately in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm in a 350°F (175°C) oven until heated through, or use a skillet over medium heat for a quick and crispy finish.

Can I use bone-in pork chops? Yes! Just increase the cooking time slightly to ensure they cook through properly.

Can I add other vegetables? Absolutely! Try adding broccoli, cauliflower, Brussels sprouts, or halved ears of sweet corn for variety.

Do I need an extra side dish? This meal is complete on its own, but a simple side salad or roasted greens can be a great addition.

This Roasted Pork Chops with Multi-Colored Potatoes recipe is a delicious and effortless one-pan meal that brings together bold flavors, crispy textures, and hearty satisfaction. Whether you're cooking for a family dinner or meal-prepping for the week, this dish is sure to become a household favorite. Try it tonight and enjoy the ease of sheet pan cooking!