Description
Sheet Pan Rosemary Herb Pork Chops and Roasted Potatoes is a deliciously easy meal for busy nights!
Ingredients
- 4 Tablespoons Olive Oil
- 4 teaspoons Fresh Rosemary, Chopped
- 2 teaspoons Garlic Powder
- 2 teaspoons Italian Seasoning
- 1 teaspoon Dried Oregano
- ½ teaspoons Dried Thyme
- Salt And Pepper, to taste
- 4 Medium Boneless Pork Chops
- 2 pounds Baby Potatoes, Halved
Preparation
Preheat oven to 400ºF. Line a large baking pan with parchment paper or grease well with nonstick cooking spray. Place pork chops on one side of pan.
In a medium bowl, combine olive oil, rosemary, garlic powder, Italian seasoning, oregano, thyme, salt, and pepper. Mix well. Brush herb mixture onto each pork chop. Set aside.
Add potatoes to bowl and toss to coat, ensuring each potato is covering in herb mixture. Spread potatoes in an even layer on other side of pan, cut side up. Sprinkle with additional rosemary, if desired.
Bake for 25–28 minutes, or until pork chops reach an internal temperature of 145ºF and potatoes are fork tender. Remove from oven and let cool for 5 minutes before serving.
Enjoy!
