It’s amazing how crazy busy weeknights can get and how your mind can wander to fast food. If Lisa had her way we would eat at McDonald’s every single day and since she is the only child at home, it’s hard to deny her! Let’s face it, homemade food always tastes better and is better for you! This recipe will be easier than going through the drive-thru, cheaper and taste a whole lot better!
I love sheet pan dinners because they are so easy to prepare and take so little of dishes. I haven’t made one that has been a disappointment. Here are a few others you can check out! Chicken Dressing Sheet Pan Dinner, Sheet pan Honey Garlic Chicken, Steak Sheet Pan Dinner, One Pan Chicken with Sweet Potatoes and One pan Balsamic Chicken
For the pork chops:
- 2 tablespoons olive oil, if you don’t have olive oil, use vegetable oil
- 1 tablespoon smoked paprika
- 1 Tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 tsp salt
- 1 tsp pepper
- 4 pork chops
For the vegetables:
- 1 bag of baby potatoes
- 1 cup baby carrots
- 1 cup green beans
- 2 tablespoons olive oil
- 1 fresh lemon juice
- 1 to 2 teaspoons garlic powder
- salt and pepper (to taste)
Preheat your oven to 400 degrees.
Add the olive oil, paprika, brown sugar, garlic powder, and salt and pepper to a small bowl and mix until it forms a paste.
Rub the mixture onto both sides of the pork chops and set aside. Whip out the bowl so you can use it for the veggies.
Add the baby potatoes, the baby carrots and green beans to the bowl.
Pour the olive oil, lemon juice, garlic powder, salt, and pepper over the top and toss well to coat.
Arrange the veggies to lay as flat as possible on the sheet pan and nestle the pork chops on top.
Place the sheet pan in your preheated oven and bake for about 25 to 35 minutes. The juices should run clear when done.
Serve immediately! Enjoy!