Valley College

Herb-Infused Harmony: Sheet Pan Pork Chops with Roasted Potatoes and Broccoli

Ingredients:

• Pork Chops:

  • Bone-in or boneless
  • Salt
  • Pepper
  • Garlic powder
  • Italian seasoning
  • Smoked paprika
  • Dry ranch seasoning

• Potatoes:

  • Baby gold or red (halved)
  • Extra virgin olive oil (E.V.O.O)
  • Salt
  • Pepper
  • Garlic powder
  • Grated Parmesan cheese

• Broccoli:

  • Fresh florets
  • Extra virgin olive oil (E.V.O.O)
  • Salt
  • Pepper

Instructions:

1. Preheat oven: 425°F (220°C). Line a baking sheet with aluminum foil for easy cleanup.

2. Prepare Potatoes:

   • Season halved potatoes with olive oil, salt, pepper, garlic powder, and Parmesan cheese.
   • Bake for 5-10 minutes.

3. Season Pork Chops:

   • Season with salt, pepper, garlic powder, Italian seasoning, smoked paprika, and dry ranch dressing.

4. Bake Pork Chops:

   • After potatoes have cooked, add pork chops to the center third of the pan.
   • Bake for another 10 minutes.

5. Prepare Broccoli:

   • Toss broccoli with oil, salt, and pepper.
   • Add to the remaining third of the pan.
   • Bake for 10-15 minutes.

6. Check Doneness:

   • Ensure potatoes and broccoli are easily pierced with a fork.
   • Check pork chops for doneness (no pink) with a fork and knife or meat thermometer (145°F).

7. Rest and Serve:

   • Allow pork to rest for 3-5 minutes before serving with potatoes and broccoli.

Customization Options:

• Vegetables:

  • Swap broccoli for cauliflower, Brussels sprouts, or green beans.

• Potatoes:

  • Experiment with sweet potatoes or different seasonings.

• Cheese Options:

  • Try different cheeses for the potatoes and sprinkle feta or goat cheese over broccoli.

• Fresh Herbs:

  • Garnish with parsley, chives, or cilantro.

Enjoy your delicious and easy-to-make sheet pan meal!

--------------------------------Presented by the Online Student Government Association.