Enjoy a simple dinner with this recipe for One-Sheet Tray Pork and Crispy Veggies. This dish has tender pork chops, baby potatoes cut in half, and a mix of colorful vegetables. It is seasoned with fragrant herbs and spices and is a pleasure to make.
Ingredients: 4 pork chops, bone-in. 1 pound baby potatoes, halved. 1 pound carrots, peeled and sliced. 1 pound broccoli florets. 3 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Start by heating the oven to 400F 200C. Toast the broccoli florets, cut the baby potatoes in half, and put them on a large baking sheet. Cut up some garlic and put it in a small bowl. Add some dried thyme, smoked paprika, salt, and pepper. Make sure the pork chops, potatoes, and vegetables are well covered by the olive oil mixture that you brush over them. Put the vegetables in a hot oven and roast them for 25 to 30 minutes, or until the pork reaches 145F 63C and the vegetables are golden and crispy. After taking it out of the oven, let it cool down for a few minutes. For a splash of color and extra freshness, sprinkle with fresh parsley. This one-sheet tray meal is easy and tastes great. It has tender pork, crispy vegetables, and a great mix of herbs and spices.
Prep Time: 15 minutes
Cook Time: 30 minutes
meadow sweet bostons