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Sheet pan lemon garlic pork chops with fresh herbs and lemon slices

Sheet Pan Lemon Garlic Pork Chops

Juicy pork chops roasted with vibrant green beans and golden baby potatoes, all in one pan, making dinner easy and delicious.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces 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)
Marinade Ingredients
  • 3 tablespoons olive oil (extra virgin recommended)
  • 3 tablespoons freshly squeezed lemon juice
  • 4 cloves garlic (minced, about 1 tablespoon)
  • 1 teaspoon dried oregano
  • to taste salt and black pepper
  • 1/4 teaspoon red pepper flakes (optional) Add for a spicy kick.
Garnish Ingredients
  • Fresh parsley or thyme for garnish (optional)
  • Parmesan cheese for sprinkling (optional)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and halve the baby potatoes.
  3. Trim the green beans and pat all veggies dry.
  4. Mince the garlic and squeeze fresh lemon juice.
  5. In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, pepper, and red pepper flakes (if using).
Assembly
  1. Place halved potatoes and trimmed green beans in a large mixing bowl. Pour about two-thirds of the marinade over them and toss to coat evenly.
  2. Spread potatoes cut-side down on one half of a large rimmed baking sheet. Arrange green beans on the other half.
  3. Pat the pork chops dry with paper towels. Brush or rub the remaining marinade over each chop, then place them in the center of the sheet pan between the veggies.
Cooking
  1. Roast everything in the preheated oven for 25-30 minutes, flipping the chops and tossing the vegetables halfway through.
  2. The chops should reach an internal temperature of 145°F (63°C), while potatoes should be golden and crispy, and green beans tender yet bright green.
  3. Remove from the oven and let the pork chops rest for 5 minutes.
Serving
  1. Garnish with fresh parsley or thyme and sprinkle Parmesan cheese if desired.
  2. Serve directly from the pan for a rustic vibe or plate it family-style with lemon wedges.

Notes

For extra crispy potatoes, give them a head start in the oven for 10 minutes before adding the other ingredients. Marinating for an hour or two enhances flavor. Try using broccoli or asparagus as a veggie substitute. Turn on the broiler for the last few minutes for more crunch.