Description
A quick and easy weeknight dinner featuring juicy bone-in pork chops marinated in lemon, garlic, and herbs, roasted on a single sheet pan for minimal cleanup.
Ingredients
Scale
- 4 bone-in, center-cut pork chops (1 to 1.5 inches thick)
- 2 fresh lemons (1 juiced, 1 zested and sliced)
- 4–6 cloves fresh garlic, minced
- 1/4 cup extra virgin olive oil
- 1 tsp dried oregano
- Pinch of red pepper flakes
- Kosher salt and freshly cracked black pepper
- Optional vegetables: cherry tomatoes, asparagus, or baby potatoes
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large half-sheet pan with parchment paper or foil.
- In a small bowl, whisk together the juice of one lemon, zest of the other, minced garlic, olive oil, oregano, red pepper flakes, salt, and pepper to create the marinade.
- Pat pork chops dry with paper towels. Pour half the marinade over the chops, coating both sides, and let sit for 10-15 minutes.
- If using vegetables, chop them into uniform sizes and toss with the remaining marinade.
- Arrange pork chops and vegetables on the prepared sheet pan, ensuring they are not crowded. Drizzle with any remaining marinade.
- Roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley and lemon slices.
Notes
For best results, use bone-in chops as they are more forgiving. Ensure chops are patted dry before seasoning to promote browning. Use a meat thermometer to avoid overcooking; pork is safe at 145°F. Letting the meat rest is crucial for juiciness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with opt
- Calories: 350
- Sugar: 1
- Sodium: 400
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 5
- Fiber: 1
- Protein: 30
Keywords: pork chops, sheet pan dinner, lemon garlic, easy weeknight dinner, gluten-free, dairy-free, high protein