Looking for an easy weeknight dinner idea? Try these sheet pan pork chops with garlic broccoli! With just a few ingredients and one pan, dinner is ready in less than one hour!
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The pork chops are seasoned with a simple blend of salt, pepper, and paprika, then baked until they’re juicy and tender. Next, the broccoli is tossed with olive oil and garlic. During the roasting time, the juice and seasonings from the pork chops add a lot of incredible flavor to the simply roasted garlic broccoli.
Why this Recipe Works
Is there anything better than a one-pan meal? Sheet pan meals are the best because they’re quick and easy to make, and their cleanup is a breeze. Also, since everything bakes in one sheet pan, you don’t have loads of different pots and pans to wash after dinner. Make cleaning even more effortless by lining the pan with a silicone mat or parchment paper first if you like!
Pork is a source of lean protein, and broccoli is packed with vitamins, minerals, and fiber, making this dish one well-rounded meal!
This recipe uses thicker cuts of pork. The meat’s seasoning, cooking, and resting time will give a lovely, tender, tasty cut of pork, bite after bite.
Ingredients to use for this recipe
- Thick-cut boneless pork chops: More meat per chop, and you don’t have to cut around the bone! Plus, they cook more evenly, resulting in juicier meat.
- Extra virgin olive oil: A staple in Mediterranean cooking.
- Fresh broccoli florets: Look for pre-cut broccoli florets to save some prep time in the kitchen.
- Smoked paprika: Smoked paprika adds an extra depth of flavor. Feel free to use regular paprika if you are not fond of the smoked flavors and aromas.
- Onion powder: Any well-known spice brand will do the trick!
- Garlic powder: Adds aroma and a punch of flavor to the cops and will not burn during the roasting. Fresh garlic cooks very quickly and will burn until the meat is cooked, lending a slightly bitter taste to the dish.
- Fresh Garlic: Adds a burst of flavor and umami to the broccoli. The natural moisture of the broccoli will protect the garlic from burning.
- Italian Seasoning: You’ll love the aromatic flavor combination in this herb blend.
- Sea salt and freshly ground pepper: Always use a small amount to elevate the flavors.
You can buy Italian Seasoning at grocery stores, delis, or online.
You can also make your own Italian seasoning mix. It is easy to make at home, and you most likely have all the ingredients on hand! Just follow this quick recipe to make your own homemade Italian Seasoning.
How to make the Sheet Pan Pork Chops with Garlic Broccoli recipe
Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
Place pork chops on the baking sheet and drizzle each chop with olive oil. You will need approximately 1 1/2 tablespoons for all 4 fourork chops.
In a large mixing bowl, combine the smoked paprika, onion powder, garlic powder, and 1 teaspoon of Italian Seasoning.
Rub the spice mixture on both sides of each pork chop and return to the prepared baking sheet. Season generously with salt and black pepper to taste. Put the pan in the oven for 10 minutes.
Add the fresh broccoli florets to the same mixing bowl and drizzle with the remaining olive oil. Add remaining Italian Seasoning and minced garlic to the bowl and toss to combine. Season with salt and black pepper to taste.
Arrange seasoned broccoli on the baking sheet around the pork chops, spreading into a single layer. Place the baking sheet into the oven and roast for 13-18 minutes, turning the pork chops and stirring the broccoli halfway through.
When the broccoli is easily pierced with a fork, it is ready. Next, check the doneness of the pork using an instant-read meat thermometer. If it reads 145°F, you’re good to go.
Remove the sheet pan from the oven and transfer pork chops and broccoli to a serving platter. Cover loosely and allow pork chops to rest for 5-10 minutes before serving.
Variations of this Dish
You can swap the broccoli for another hearty veggie like cauliflower, brussels sprouts, or green beans.
You can add some halved baby potatoes (gold, red, or both). Put the potato halves on the baking sheet first and bake for 5-10 minutes while you prepare the pork chops and the vegetables. Please note that this will add about 5-10 minutes to the total cooking time for the dish.
If you don’t have baby gold or red potatoes, you can use whatever potatoes you have on hand.
Notes and Cooking Tips
Opt for thick-cut pork chops; thin-cut boneless pork chops can become tough if cooked too long.
You can use bone-in pork chops if you like. However, you need to be careful to not overcook them as they usually tend to be thinner on one side.
Always cook meat to temperature, not by time. Actual cooking time varies based on several factors. These include internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc.
Use an instant-read meat thermometer to check the center temperature to ensure your pork is cooked perfectly. It should read 145°F degrees when it’s done!
The internal temperature of the meat will continue to rise while resting. Let the chops rest for 5-10 minutes before serving. This will allow the juices to redistribute, and the meat will retain them during the slicing, resulting ‘n a flavorful, juicy steak for the salad.
More sheet-pan and one-skillet recipes
Sheet-pan, one pot, and one skillet recipes are ideal for weeknight dinners. Here are some more ideas for you to try:
- Sheet Pan Lemon Roasted Chicken Thighs with Vegetables
- Roasted Salmon with Fennel, Tomatoes, and Potatoes
- Baked Cod with Asparagus and Potatoes
- One-Skillet Lemon Chicken with Summer Squash
Sheet-Pan Boneless Pork Chops With Broccoli
Equipment
Ingredients
- 4 thick-cut boneless pork chops
- ¼ cup extra virgin olive oil divided
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp Italian Seasoning
- 4 cups fresh broccoli florets
- 3-4 cloves of fresh garlic finely minced
- Sea salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
- Place pork chops on the baking sheet and drizzle each chop with olive oil. You will need approximately 1 1/2 tablespoons for all four pork chops.
- In a large mixing bowl, combine the smoked paprika, onion powder, garlic powder, and one teaspoon of Italian Seasoning.
- Rub the spice mixture on both sides of each pork chop and return to the prepared baking sheet. Season generously with salt and black pepper to taste. Put the pan in the oven for 10 minutes.
- Add the fresh broccoli florets to the same mixing bowl and drizzle with the remaining olive oil.
- Add remaining Italian Seasoning and minced garlic to the bowl and toss to combine. Season with salt and black pepper to taste.
- Arrange seasoned broccoli on the baking sheet around the pork chops, spreading into a single layer.
- Place the baking sheet into the oven and roast for 13-18 minutes, turning the pork chops and stirring the broccoli halfway through.When the broccoli is easily pierced with a fork, it is ready. Next, check the doneness of the pork using an instant-read meat thermometer. If it reads 145°F, you're good to go.
- Remove the sheet pan from the oven and transfer pork chops and broccoli to a serving platter. Cover loosely and allow pork chops to rest for 5-10 minutes before serving.
Notes
Notes and Cooking Tips
- Opt for thick-cut pork chops; thin-cut boneless pork chops can become tough if cooked too long.
- You can use bone-in pork chops if you like. However, you need to be careful not to overcook them as they usually tend to be thinner on one side.
- Always cook meat to temperature, not by time. Actual cooking time varies based on several factors. These include internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc.
- Use an intent-read meat thermometer to check the doneness of the chops. The minimum safe cooking temperature for fresh pork is 145°F.
- The internal temperature of the meat will continue to rise while resting. Let the chops rest for 5-10 minutes before serving. This will allow the juices to redistribute, and the meat will retain them during the slicing, resulting ‘n a flavorful, juicy steak for the salad.
Variations of this Dish
- You can swap the broccoli for another hearty veggie like cauliflower, brussels sprouts, or green beans.
- You can add some halved baby potatoes (gold, red, or both). Put the potato halves on the baking sheet first and bake for 5-10 minutes while you prepare the pork chops and the vegetables. Please note that this will add about 5-10 minutes to the total cooking time for the dish.
- If you don’t have baby gold or red potatoes, you can use whatever potatoes you have on hand.
Nutrition
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although eatmediterraneanfood.com attempts to provide accurate nutritional information, these figures are only estimates.
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