This is a great quick and easy sheet pan meal with baked pork chops for the whole family. To make it low carb or keto friendly, roast low carb veggies like turnips, bell peppers, mushrooms, broccoli, cauliflower or asparagus. Also, use sugar free bbq sauce for a low carb option.

Juicy Baked Pork Chops Recipe with Vegetables on a sheet pan

Best BBQ Pork Chops Recipe

It’s been busy week with tons of photography happening in our studio. If you follow us on Instagram, you can see all the crazy fun we’ve been in. After a long day on-set, we’re craving real food. Something satisfying and wholesome, like baked pork chops. Garlic baked pork chops in bbq sauce is one of our favorite quick and easy weeknight dinners. But there’s always one exception: there must be a ton of vegetables. We’re obsessed with roasted vegetables to adding them all to a sheet pan with a few pork chops means that dinner is going to be better than ever.

Video: Oven Baked Pork Chops with BBQ Sauce

Juicy Baked Pork Chops Recipe with Vegetables on a sheet pan

Using Different Sauces for the Pork Marinade

There are so many ways to enjoy these baked pork chops. If you’re not a fan of bbq sauce, just replace it with your favorite sauce and you’re done! From curry to other bottled sauces or marinades, there’s someone for everyone in these baked pork chops. There are lots of quality bottled prepared sauces out there. The possibilities are endless.

Make it Healthy with More Roasted Vegetables

Don’t forget the vegetables because those make these this sheet pan pork chops dish outstanding! The vegetable possibilities are endless so again, there’s something for everyone in this recipe. The vegetables soak up so much of the sauce during roasting. They are a meal all by themselves.

  • chopped sweet bell peppers or snacking peppers are perfect for this.
  • If you want to roast potatoes with this, then cut the potatoes in small bite sized pieces. Because they take longer to cook, the smaller size will have them cooked by the time the pork chops are finished. Same if you substitute other root vegetables like turnips or celery root.
  • carrots are great and we suggest using the baby carrots. They’re smaller and more tender than some of the large loose carrots. But sometimes those baby carrots can be rather thick. So slice them in half length-wise so they can cook quick.
  • Asparagus is always fantastic with meats.
Juicy Baked Pork Chops Recipe with Vegetables is Best Pork Chops Recipe @whiteonrice #porkchops #pork #sheetpan #sheetpan dinners

Baked Pork Chops with Veggies

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Marinating Time: 30 minutes
Total Time: 1 hour 30 minutes
Pork chops vary in size and thickness, so adjust cooking times as necessary. Our recipe was made with 3/4” thick center cut pork loin chops at about 8 ounces each. If you’re cooking with thinner and smaller chops, reduce cooking time and check the chops earlier for doneness. You can cook these on a skillet and sear them first before you put them in the oven, which skips the broiler method in the end.
For the low carb/keto version, omit the brown sugar and potatoes.
5 from 7 votes
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Ingredients

  • 4 pork chops (we used 3/4” center cut loin chops, 8-ounces (225g) each)
  • 5 Tablespoons (75 ml) olive oil or vegetable oil , divided
  • 2 Tablespoons (30 ml) soy sauce or Worcestershire Sauce
  • 1/4 cup (60 ml) bbq sauce (or your favorite sauce/marinade)
  • 1 teaspoon (5 ml) onion powder
  • 1 teaspoon (5 ml) dijon mustard or yellow mustard
  • 1 Tablespoon (15 ml) packed brown sugar , (omit for keto/low carb version)
  • 3-4 cloves minced garlic
  • 1/2 teaspoon (2.5 ml) Kosher salt , or to taste
  • black pepper , to taste (preferably fresh cracked pepper)
  • 1/2 pound (227 g) small potatoes , cut into bite sized pieces
  • 2 large carrots , cut into bite sized pieces or 1 cup small baby carrots, halved
  • 1/2 pound (227 g) green beans , halved
  • 1 small bell pepper , cut into bite sized pieces
  • Minced parsley for garnish , optional

Instructions 

  • Preheat oven to 425°F/220°C. Prepare a baking sheet lined with parchment paper or foil. Set aside.
    Preheat oven
  • Make the marinade: in large ziplock bag or bowl, combine 4 Tablespoons (60ml) of olive oil, 2 Tablespoons (30ml) soy sauce or Worcestershire, 1/4 cup (60ml) bbq sauce, 1 teaspoon (5ml) onion powder, 1 teaspoon (5ml) mustard, 1 Tablespoon (15ml) brown sugar, and 3-4 minced cloves of garlic. Season with salt and pepper to taste. Rub the bag or whisk to combine all the ingredients.
    Juicy Baked Pork Chops Recipe with Vegetables is Best Pork Chops Recipe @whiteonrice #porkchops #pork #sheetpan #sheetpan dinners
  • Place pork chops in the marinade and coat the pork chops. Marinade the pork chops for at least 30 minutes.
    Juicy Baked Pork Chops Recipe with Vegetables is Best Pork Chops Recipe @whiteonrice #porkchops #pork #sheetpan #sheetpan dinners
  • Toss the potatoes, carrots, green beans and bell pepper with the remaining 2 Tablespoons of olive oil. Season with salt and pepper to taste.
    Vegetables seasoned in a bowl
  • Take pork chops out of the marinade and place on baking sheet. Add the potatoes and carrots on same baking sheet around the pork chops. Brush leftover marinade over the potatoes, carrots, and the pork chops.
  • Bake the pork chops at 425°F/220°C for 35-50 minutes, or until the pork chops are cooked through or internal temperature reaches 145°F/63°C.
  • Optional for an extra browned crust: Change the oven setting to “Broil” with the oven rack about 6-8 inches from the heating element. Broil the pork chops for about 3-7 minutes or until a nicely browned crust forms. Serve warm garnished with the optional minced parsley.
    Finished pork chops on baking sheet pan

Notes

Recipe note: Use what ever combination of veggies that you want. For most root vegetables, make sure they are cut into smaller pieces to ensure that they’ll be cooked through at the same time as the pork.

Video

Nutrition Information per Serving

Calories: 448kcal, Carbohydrates: 19g, Protein: 31g, Fat: 27g, Saturated Fat: 5g, Cholesterol: 89mg, Sodium: 1085mg, Potassium: 811mg, Fiber: 2g, Sugar: 11g, Vitamin A: 6635IU, Vitamin C: 28.9mg, Calcium: 38mg, Iron: 2mg
Course: Main Course
Cuisine: American
Calories: 448

And what did we do with all the food we photographed? It was a food bonanza at the studio for all the clients who photographed with us recently. Everyone filled bags to the brim with goodies and everyone was happy. Even a few lucky neighbors received a delicious ready to go dinner. Sharing is caring, especially when we can pass all the goodies on to someone else. LOL.

enjoy,

diane and todd

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