Love how you can get an entire meal in 1 tray! House smells great too!

Simplicity and heartiness often walk hand in hand when it comes to Midwestern cooking, and my Sheet Pan Pork Chops with Potatoes and Broccoli is no exception. As for its origins, the use of a sheet pan hails from the desire for efficiency and rustic flavour, popularized in busy kitchens where a wholesome meal was needed with minimal clean-up. Why would you want to make this dish? It could be a craving for something savory and satisfying or perhaps a need for an easy weeknight dinner that doesn't compromise on taste or quality. Whatever the reason, this all-in-one meal is a surefire hit for families or anyone looking to serve a nutritious dinner without a fuss.

The Sheet Pan Pork Chops with Potatoes and Broccoli can be a complete meal in itself, thanks to the balance of protein, vegetables, and carbs. However, if you're in the mood for a little extra, I find that a side of applesauce complements the pork chop perfectly, perhaps harking back to its European roots. For a more hands-on side, a rustic baguette to mop up the delicious juices or a simple mixed greens salad tossed with vinaigrette will round out your dining experience beautifully.

Sheet Pan Pork Chops with Potatoes and Broccoli
Servings: 4 servings

- 4 bone-in pork chops, about 1-inch thick
- 1 lb of baby potatoes, halved or quartered depending on size
- 1 large head of broccoli, cut into florets
- 2 tbsp olive oil, plus extra for drizzling
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Optional: fresh parsley for garnish

1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius), ensuring the rack is in the middle position. Line your sheet pan with aluminum foil or parchment paper for easier cleanup.

2. In a large bowl, toss the baby potatoes with 1 tablespoon of olive oil, half of the garlic powder, onion powder, and a pinch of salt and pepper. Spread them out evenly on one side of the sheet pan.

3. Place the sheet pan in the oven and roast the potatoes for about 20 minutes, while you prepare the rest of the ingredients.

4. In the meantime, pat the pork chops dry with paper towels and season both sides with the remaining garlic and onion powders, dried thyme, salt, and pepper. Drizzle with a touch of olive oil.

5. Toss the broccoli florets with the remaining tablespoon of olive oil and season with salt and pepper to taste.

6. After 20 minutes, remove the sheet pan, turn the potatoes, and add the pork chops to the pan, placing them amongst the potatoes.

7. Add the broccoli to the sheet pan, filling in the gaps around the pork chops and potatoes.

8. Return the sheet pan to the oven and roast for another 20-25 minutes, or until the pork chops are cooked through (reaching an internal temperature of 145 degrees Fahrenheit) and the vegetables are tender and caramelized.

9. Let the pork chops rest for a few minutes after removing them from the oven. Optionally, sprinkle with chopped fresh parsley before serving for a pop of color and freshness.

- For a twist on this traditional palette, try sweet potatoes instead of baby potatoes for a nuanced sweetness and beta-carotene boost.
- Love a hint of spice? Add a sprinkle of paprika or cayenne pepper to your seasoning mix.
- If you're feeling adventurous, a splash of balsamic vinegar drizzled over the broccoli before roasting adds a wonderful depth of flavor.
- Timing is everything. To ensure perfectly cooked components, be sure not to overcrowd the pan, which can lead to steaming rather than roasting. If necessary, use two pans and rotate them halfway through cooking for even browning.
- Remember that pork chop thickness can vary, just like their cooking times. Use a meat thermometer to guarantee a safe and delicious outcome.