Sheet Pan Garlic Herb Pork Chops with Spring Vegetables

This sheet pan dinner is my go-to for a quick and flavorful weeknight meal. I love how the pork chops get perfectly tender and the vegetables caramelize with minimal effort. The combination of garlic and herbs is just classic and always a crowd-pleaser. Even if you're new to cooking, you'll find this recipe incredibly straightforward and rewarding, with most of the magic happening right in your oven.

Ingredients

• 4 (6-ounce) boneless pork chops, about 1-inch thick
• 1 pound asparagus, trimmed
• 1 pound baby red potatoes, quartered
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
3. Add the pork chops, asparagus, quartered potatoes, and red onion wedges to the bowl. Toss gently to ensure everything is evenly coated with the garlic herb mixture.
4. Arrange the coated ingredients in a single layer on the prepared baking sheet. Make sure the pork chops have a little space around them for even cooking.
5. Roast for 20-25 minutes, or until the pork chops are cooked through (internal temperature reaches 145°F or 63°C) and the vegetables are tender and slightly caramelized.
6. Let the pork chops rest for a few minutes before serving alongside the roasted spring vegetables.