Sheet Pan Lemon Garlic Pork Chops
A deliciously simple one-pan meal featuring juicy pork chops, crispy potatoes, and vibrant green beans, all baked with a zesty lemon garlic marinade.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Paleo
Ingredients
- 4 pork chops (bone-in or boneless, about 1-inch thick)
- 1 pound baby potatoes (halved)
- 12 ounces fresh green beans (trimmed)
- 3 tablespoons olive oil (extra virgin recommended)
- 3 tablespoons freshly squeezed lemon juice
- 4 cloves garlic (minced)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley or thyme (for garnish, optional)
- Parmesan cheese for sprinkling (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and halve the baby potatoes. Trim the green beans and pat all vegetables dry.
- Mince the garlic cloves and squeeze fresh lemon juice into a small bowl.
- Whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, pepper, and red pepper flakes if using.
- Place the potatoes and green beans in a large bowl. Pour about two-thirds of the marinade over them and toss.
- Spread the potatoes cut-side down on one half of a large baking sheet. Arrange the green beans on the other half.
- Pat the pork chops dry with paper towels. Brush remaining marinade over each chop.
- Roast the pork chops in the center of the sheet pan for 25-30 minutes, flipping halfway through.
- Remove from oven and let the pork chops rest for 5 minutes. Garnish with parsley or thyme and Parmesan cheese if desired.
Notes
For best flavor, marinate pork chops for at least 30 minutes or overnight. Substitute pork with chicken or add extra vegetables if desired.