roasted pork chops and broccoli on a sheet pan.

Sheet Pan Pork Chops and Roasted Broccoli

This simple sheet pan meal pairs thick cut boneless pork chops with garlic roasted broccoli for a weeknight fast dinner with only one pan to clean.


Pork Chops

  • 6 thick-cut boneless pork chops
  • 2 tablespoons extra virgin olive oil divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon sea salt
  • black pepper to taste


  • 4 cup fresh broccoli florets
  • 1 teaspoon Italian seasoning
  • 3-4 cloves fresh garlic finely minced
  • 2 tablespoons olive oil


  1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper.

  2. Place pork chops on the prepared baking sheet and drizzle each chop with half of the olive oil (approximately 2 tablespoons for all 6 pork chops).

  3. In a large mixing bowl, combine the dry spices. Rub the spice mixture on both sides of each pork chop and return to the prepared baking sheet. 

  4. Add the fresh broccoli florets to the mixing bowl and drizzle with remaining olive oil. Add remaining Italian seasoning and minced garlic to the bowl and toss to combine. 

  5. Arrange broccoli on baking sheet around the pork chops, spreading into a single layer. Place the baking sheet into the oven and roast for 23-28 minutes, turning the pork chops and stirring the broccoli once, or until the pork is completely cooked through and the broccoli is nicely browned.

  6. Remove sheet pan from 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.