Sheet Pan Pork Chops with Squash and Potatoes
Ingredients
- 6 (6-oz) bone-in center-cut pork loin chops
- 2 (16-oz) pkg sliced zucchini, yellow squash, and onion medley
- 1 (24-oz) bag fingerling potato medley, halved (such as Potato Inspirations)
- ¼ cup olive oil, divided
- 2 Tbsp chopped fresh rosemary
- 2 Tbsp jarred minced garlic
- 1 tsp kosher salt, divided
- 1 tsp pepper, divided
- 2 Tbsp fresh lemon juice
- 1 Tbsp whole-grain Dijon mustard
Instructions
- Preheat oven to 425°F. Arrange pork, squash medley, and potatoes on 2 foil-lined large rimmed baking sheets.
- Drizzle pork and vegetables with 2 Tbsp oil; rub with rosemary, garlic, and ½ tsp each salt and pepper. Bake 16 to 18 minutes or until vegetables are browned.
- Meanwhile, whisk together 2 Tbsp oil, lemon juice, mustard, and ½ tsp each salt and pepper.
- Remove baking sheets from oven, and increase oven temperature to broil. Brush half of oil mixture over pork, and drizzle half over vegetables; stir vegetables to coat.
- Broil pork 3 to 4 minutes or until browned. Remove from oven. Broil vegetables 3 to 4 minutes or until slightly charred.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
492
|
492
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 39 | 39 |
| Carb (g) | 26 | 26 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 482 | 482 |
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