This Sheet Pan Pork Chops and Garlic Broccoli is a healthy one pan meal that can be ready in about 30 minutes. Perfect for busy weeknights!
If you have never tried roasting broccoli it is definitely something you want to try. The roasting brings out the natural sweetness of the broccoli making it less bitter. Well, actually it makes the bitterness less noticeable, but I am not going to get scientific right now.
Be sure you use pork chops that are at about 1 ½ inch thick for this. The thinner cut will overcook by the time the broccoli is done.
- 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
- ¼ 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
- Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper.
- 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).
- 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.
- 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.
- 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.
- 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.
For more weeknight fast meals, get our free eguide: Dinner in 30 Minutes, 10 Easy Meals to Wow Your Family
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