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

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

In a large bowl, whisk together half of the olive oil with Worcestershire sauce, cayenne pepper, cumin, minced garlic, salt, and black pepper. Add the pork chops to the bowl, tossing to coat them evenly in the seasoning mix. Let them marinate while preparing the vegetables.

In the same bowl, combine the remaining olive oil with the halved potatoes, red onion wedges, rosemary, paprika, salt, and black pepper. Toss until the vegetables are well coated with the seasoning.

Arrange the pork chops in a single layer on the prepared baking sheet, leaving space for the potatoes and onion. Spread the vegetables evenly around the pork chops to ensure even roasting.

Place the tray in the preheated oven and roast for 20 to 25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are tender with a crispy exterior. If needed, broil for an additional 2-3 minutes for extra color and texture.

Remove from the oven and let the pork chops rest for a few minutes before serving. This allows the juices to redistribute, keeping the meat tender and juicy.

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!