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one pan pork chop and vegetable dinner

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

I make this on busy nights when I don't have lots of time to cook. The chops and vegetables all roast at the same time (and in the same pan, which means easier clean-up!). So everything is ready to serve at the same time. It makes enough for a complete dinner for 4. But if you prefer, you can also add fresh baked bread or dinner rolls (my favorite for this dish is potato rolls).

yield 4 serving(s)
prep time 40 Min
cook time 40 Min
method Roast

Ingredients For one pan pork chop and vegetable dinner

  • 4 lg
    boneless pork cutlets or boneless pork chops
  • 1/2 cup
    light champagne vinaigrette
  • 1 1/2 lb
    baby potatoes, halved (don't peel)
  • 1 lb
    fresh green beans, ends trimmed
  • 1 md
    red onion, peeled and cut into 8 wedges
  • 1 md
    lemon, sliced
  • 1 Tbsp
    olive oil
  • 2 Tbsp
    fresh sage, finely chopped (or 2 teaspoons dried sage)
  • 1 tsp
    salt
  • 1 tsp
    black pepper

How To Make one pan pork chop and vegetable dinner

  • 1
    Place pork in a gallon-size zip-lock plastic bag. Add vinaigrette, shake bag to evenly coat chops with vinaigrette. Refrigerate for 30 minutes.
  • 2
    Preheat oven to 350°F. Line a large baking sheet or jelly-roll pan with aluminum foil; set aside.
  • 3
    Toss together the potatoes, green beans, onion, lemon slices, sage, oil, salt and pepper. Arrange coated vegetables on lined baking sheet in a single layer, making sure potatoes are skin down.
  • 4
    Remove chops from vinaigrette; discard vinaigrette. Nestle the chops in the between vegetables in the center of the baking sheet, moving vegetables aside if needed so that there are no vegetables under any of the pork chops.
  • 5
    Roast in preheated oven for 40 to 50 minutes or until internal temperature of pork reaches 145°F. Serve chops and medley of roasted vegetables immediately, while still hot.
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