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Sheet Pan Pork Chops and Veggies on a plate
Rachel Kim

Sheet Pan Pork Chops and Veggies

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless pork loin chops 5 oz each and 1 inch thick
  • 1 lb carrots cut into 1/4-inch diagonal slices
  • 1 can 15 oz chickpeas, drained, rinsed and patted dry
  • 1 small red onion cut into thick wedges
  • 2 tbsp olive oil divided
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice

Method
 

  1. Heat oven to 425°F; foil-line 18-by-13-inch rimmed sheet. Toss carrots, chickpeas, and onion with 1 tablespoon oil and 1/4 teaspoon salt; roast 18 minutes.
  2. Pat chops dry; rub with remaining oil, coriander, cumin, garlic powder, pepper, and remaining salt.
  3. Turn vegetables; make 4 spaces for chops directly against foil.
  4. Roast 15 to 20 minutes until thickest chop reaches 145°F and carrots tender, turning chops after 10 minutes.
  5. Rest pork at least 3 minutes. Drizzle lemon juice over vegetables; serve 1 chop with one-quarter carrots and chickpeas per portion.