Sheet Pan Lemon Garlic Pork Chops
Sheet pan lemon garlic pork chops with potatoes and green beans, roasted together in a single pan for a complete meal.
Ingredients
- 4 pork chops (bone-in or boneless, about 1-inch thick)
- 1 pound baby potatoes (Yukon gold or red, halved)
- 12 ounces fresh green beans (trimmed)
- 3 tablespoons olive oil (extra virgin recommended)
- 3 tablespoons freshly squeezed lemon juice
- 4 cloves garlic (minced, about 1 tablespoon)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley or thyme for garnish (optional)
- Parmesan cheese for sprinkling (optional)
Instructions
Preheat and Prep Veggies:
Set the oven to 425°F (220°C). Rinse baby potatoes and slice them in half. Snip off the ends of green beans and dry all vegetables thoroughly. Finely chop garlic and extract lemon juice. If using fresh herbs, chop them as well.Whisk Marinade Together:
In a small container, combine olive oil, lemon juice, minced garlic, dried oregano, salt, pepper, and optional red pepper flakes. Whisk until well blended.Toss Veggies in Marinade:
Put halved potatoes and trimmed green beans into a large bowl. Drizzle roughly two-thirds of the prepared marinade over the vegetables and mix to cover evenly.Arrange Potatoes and Beans:
On a large rimmed baking sheet, place potatoes cut-side down on one side and green beans on the opposite side.Coat Pork Chops:
Use paper towels to dry the pork chops. Coat each chop with the remaining marinade using a brush or your hands. Set the chops in the middle of the sheet pan, between the potatoes and green beans.Bake and Flip Halfway:
Bake in the preheated oven for 25 to 30 minutes. At the halfway mark, flip the pork chops and stir the vegetables. The pork should hit 145°F (65°C) internally, potatoes should turn golden and crisp, and green beans should be tender yet bright.Rest and Garnish:
Take the pan out of the oven and allow the pork chops to rest for 5 minutes. Optionally, garnish the vegetables with fresh parsley or thyme and a sprinkle of Parmesan. Serve straight from the pan or arrange on a platter with lemon wedges.