Flavorful and almost effortless Italian sheet pan pork chops are perfectly seasoned with oregano and rosemary then roasted on a sheet pan with vegetables for an easy one pan dinner that the whole family will love!
For a quick and delicious dinner, Italian sheet pan pork chops are both satisfying and full of Italian-inspired flavors! Plus, one pan meals equal less dishes to wash and we can all agree that is a good thing.
While I love these baked Italian breaded pork chops, sometimes I don’t feel like making a separate side to go with them! That is why I love this sheet pan Italian pork chop dinner recipe. Just like my sheet pan pork tenderloin, it is a whole meal cooked together in one pan.
When life gets busy, one pan meals make dinnertime easy, just like this family favorite one pan veggies and Italian sausage!
WHY YOU’LL LOVE THIS RECIPE
- One pan pork chop dinner: Sheet pan meals are the best as everything is cooked on one pan meaning less dishes to wash!
- Veggies and protein in one: Sheet pan dinners are the best combination of starchy vegetables and protein plus you’re in luck if you don’t care for chicken like the Italian, this is a sheet pan pork dinner!
- Customizable: When it comes to sheet pan recipes, you can customize the veggies to suit your taste or to whatever is in season!
- Ready in an hour: Whether it is busy weeknights or lazy weekends, this pork chop sheet pan dinner is a win with minimal clean up!
INGREDIENTS NEEDED FOR SHEET PAN ITALIAN PORK CHOPS
- Hearty vegetables: Potatoes, broccoli florets and carrots.
- Olive oil: I prefer extra virgin olive oil for roasting vegetables.
- Seasonings: Garlic, oregano, salt and black pepper plus fresh rosemary add an Italian twist.
- Pork chops: Thick cut boneless pork chops. Bone-in pork chops will need to bake longer.
HOW TO MAKE ITALIAN SHEET PAN PORK CHOPS
To start, mix together olive oil, garlic, oregano, salt, pepper and chopped rosemary in a small bowl.
In a medium or large bowl, toss together the cubed potatoes, broccoli florets, chopped carrots. Add olive mixture and stir to coat.
Place the mixture on half of the prepared baking sheet and bake.
Remove the pan from the oven and place pork chops on the pan, brush each chop with olive oil and then sprinkle each with a pinch or two of salt, pepper, oregano and rosemary, flip over and repeat.
Continue to bake until the pork chops reach an internal temperature of 160°F. Rest for 2-3 minutes before serving.
- Different veggies: Mix it up with seasonal vegetables! Asparagus in the spring, zucchini, peppers, green beans and tomatoes in the summer or sweet potatoes and Brussel sprouts in the winter.
- Seasonings: Instead of oregano, try basil or an Italian seasoning blend!
- Fresh herbs: Instead of fresh rosemary, try parsley or thyme or a combination!
- Potatoes: Baby red potatoes would be a great choice!
- Garnish: Garnish with freshly grated Parmesan cheese and a squeeze of fresh lemon juice before serving.
- Juicy pork chops: I recommended a thicker cut of pork chops so everything cooks evenly at the same time.
- Avoid dry pork chops: Different times are needed for the vegetables and pork chops. First partially cook the vegetables then add the pork chops so everything will get done at the same time!
- Internal temperature: Pork chops should be cooked to 160°F (71°C) internal temperature. Using a digital meat thermometer is best to ensure that pork chops are cooked through.
- Crispy vegetables: Broil for 2-3 minutes at the end of the baking time.
- Easier clean up: Line your pan with aluminum foil, parchment paper or a silicone mat.
- Type of pan: Using a large sheet pan with an edge is best when making this pork chop sheet pan meal.
Pork chop recipes can tend to be dry but this sheet pan pork chops recipe always turns out juicy, tender pork chops when I make it! I used thicker pork chops to ensure they don’t dry out, so if yours are thinner you will need to decrease your cooking time.
That’s my favorite thing about this pork chop sheet pan dinner, it’s a dinner all on its own! Of course feel free to add a side salad with creamy Italian dressing, homemade Italian bread or Italian focaccia bread.
Store leftovers in an airtight container in the fridge for up to 3 days.
No, the potatoes would not freeze well and would be mushy when thawed. If you need a smaller portion, just cut the recipe in half.
MORE PORK RECIPES YOU’LL LOVE
- Italian Roast Pork Loin
- Bacon Wrapped Pork and Beef Skewers
- BBQ Oven-Baked Ribs
- Italian Sausage and Cheese Stuffed Zucchini
- Homemade Sausage
During these cold winter months a Tasty Sheet Pan Pork Chop Recipe is one of the best Comfort Foods you could eat. Buon Appetito!
Italian Sheet Pan Pork Chops
FOR THE VEGETABLE MIXTURE
- 4 tablespoons olive oil
- 1 clove garlic minced
- 1 teaspoon oregano
- 1 teaspoon salt (extra if needed)
- 1-2 dashes black pepper
- 3 sprigs rosemary (finely chopped)
- 2 medium medium potatoes (small cubed)
- 2 cups broccoli florets
- 2 medium carrots (small cubed)
FOR THE PORK CHOPS
- 4 thick pork chops (boneless) (about 1 inch/2.5 cm thick) approximately 1½ / 680 grams
- ¼-½ teaspoon salt (divided)
- ¼ teaspoon oregano (divided)
- 3-4 dashes black pepper
- 1-2 sprigs rosemary (leaves removed)
- Pre-heat oven to 400°F (200°C). Lightly grease a large baking sheet.
- In a small bowl mix together 4 tablespoons of olive oil, garlic, oregano, salt, pepper and chopped rosemary.
- In a medium bowl toss together the cubed potatoes, broccoli florets, chopped carrots and olive oil mixture. Place the mixture on half the prepared baking sheet and bake for 20 minutes.
- Remove the pan from the oven and place the pork chops on the pan, brush each chop with olive oil and then sprinkle each with a pinch or two of salt, pepper, oregano and rosemary, turn over and repeat.
- Continue to bake for another 20-25 minutes approximately. If you like it a little browned then broil for the last 3-5 minutes, it might be a good idea to cover the vegetables with foil so they don't burn or become dry while broiling). (The USDA recommends cooking pork to an internal temperature of 145–160°F (63–71°C). Let rest 2-3 minutes before serving. Enjoy!
Updated from January 30, 2017