Serves 4
45 min
Oven Baked Pork Chops with Roasted Vegetables
Recipe GLPR955de91c4663c5
Tender bone-in pork chops baked alongside roasted baby potatoes, carrots, and broccoli in a savory Italian-herb and tomato sauce. A complete one-pan meal that's juicy, flavorful, and ready in under 45 minutes.
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Ingredients
28 ounces Center loin bone-in pork chops
12 ounces Baby potatoes, halved
8 ounces Carrots, cut into chunks
8 ounces Broccoli, cut into chunks
1½ tablespoons Unsalted butter, room temperature
½ cup Homemade tomato sauce
2 tablespoons Italian seasoning
2 tablespoons Olive oil
½ teaspoon Salt
2 tablespoons Garlic, minced
1 teaspoon Ground black pepper, divided
1 teaspoon Paprika
Directions
Preheat your oven to 400°F. Arrange the halved baby potatoes and carrot chunks on a large baking sheet, drizzle with 1 tablespoon of olive oil, and season with half of the ground pepper and a pinch of salt. Toss to coat evenly.
In a small bowl, combine the Italian seasoning, minced garlic, paprika, and remaining ground pepper. Set the spice mixture aside.
Pat the pork chops dry with paper towels. Rub both sides of each chop with the room-temperature butter, then season generously with the Italian spice mixture on both sides.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the pork chops in the skillet and sear for 3–4 minutes per side until golden brown.
Spread the tomato sauce evenly over the seared pork chops and around the skillet. Pour the roasting vegetables from the baking sheet around the chops, then sprinkle the broccoli chunks over the top and around the pan. Season everything lightly with the remaining salt.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, until the internal temperature of the thickest part of each pork chop reaches 145°F and the vegetables are tender.
Remove from the oven and let rest for 2–3 minutes before serving. Spoon the pan juices and tomato sauce over each chop and vegetable portion.
