Pork Chops with Cherry Peppers, Onions, and Potatoes
If you're a fan of sheet pan dinners, then you're going to love this pork chops with vinegar peppers and potatoes recipe. With minimal prep and a short cook time, this one-pan meal is perfect for busy weeknights. Plus, because it's made on a sheet pan, that also means there's less cleanup.
Print
Pin
Servings: 4
Equipment
- measuring spoons
- chef's knife
- dry measuring cup
- rimmed baking sheet
- large bowl
Ingredients
- 4 (1 ½- to 2-inch-thick) bone-in pork chops
- 3 tablespoon olive oil, divided
- 2 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly ground pepper, divided
- 1 ½ pounds baby potatoes
- 1 red onion
- 1 cup pickled sweet cherry peppers
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Chopped flat-leaf parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F. Place a rimmed baking sheet in the oven while it preheats. Rub the pork chops with 1 tablespoon of the oil and sprinkle with the Italian seasoning and ½ teaspoon each salt and pepper. Set aside.
- Cut the potatoes and onion into bite-size wedges. Stem and coarsely chop the peppers.
- Combine the potatoes, onion, and peppers in a large bowl. Add the remaining oil and salt and pepper. Add the garlic powder and paprika. Toss gently until throughly coated.
- Remove the hot sheet pan from the oven. Coat the pan with nonstick cooking spray. Quickly arrange the pork chops in a single layer on the pan (you should hear a sizzle). Surround the pork chops with the vegetables, arranging them in a single layer if possible.
- Bake for 18 to 20 minutes or until the potatoes are tender. Increase the oven temperature to broil. Broil for 3 minutes or until the pork chops are browned and the vegetables are blistered. Sprinkle with parsley before serving, if desired.