Sheet Pan Pork Chops with Potatoes
Sheet pan pork and potatoes offer a fuss-free, nutrient-packed option for any meal. With minimal prep and easy cleanup, it is an ideal go-to recipe for busy days.
Calories per serving: 476kcal
Ingredients
- 4 (4) russet potatoes, small or medium size
- 1 pound (453.59 g) Pork chops
1 teaspoon (0.99 teaspoon) Boswell Seasoned Salt- ½ teaspoon (0.49 teaspoon) Garlic powder
- 1 tablespoon (0.99 tablespoon) Paprika
- ½ teaspoon (0.49 teaspoon) Black pepper, freshly ground
- ¼ cup (15 g) Italian parsley, minced
- 8 ounces (226.8 g) Brussels sprouts, halved
Instructions
- Mise en place.
- Line the pan with parchment paper. Slice the potatoes into thick slices, about 1/4 inch (0.635 cm).
- Put the chops on the paper, then arrange the potatoes around the chops.
- Season the chops and potatoes with the seasoning.
- Nestle the Brussels sprouts in the pork chops and sliced potato.
- Put the thermometer in the thickest part of one of the chops.
- Set the oven to 375 °F (191 °C) degrees, and roast for 45 minutes. Crank the temperature to 500 °F (260 °C) and put the pan back in the oven. Cook for about 7 minutes or until the chops and potatoes have browned.
- Garnish with parsley and drizzle sour cream over the chops and potatoes.
Notes
If you don't like Brussels Sprouts, feel free to omit them, or add whatever vegetables you like to roast.
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