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Recipe: Sheet Pan Pork and Veggie Dinner
This one-pan ginger and soy pork dinner is perfect for busy weeknights. It uses just a handful of ingredients, is quick to prep, and requires minimal cleanup. You simply add all the ingredients to one pan, pop it in the oven, and in 30 minutes you have a balanced dinner ready to enjoy.
Total time: approximately 40 minutes
Cook time: approximately 30 minutes
Serves: 4
Serving size: 1 pork chop plus approximately ¾ cup vegetables
Ingredients
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons peeled, minced fresh ginger
- 2 teaspoons minced fresh garlic
- ½ teaspoon ground black pepper
- ⅛ teaspoon kosher salt
- 4 6-ounce raw bone-in center-cut pork chops
- 3 bell peppers (red, yellow, orange), seeded, sliced lengthwise into ½ inch strips
- 4 medium red potatoes, quartered
- ½ sweet onion, quartered
- 4 basil leaves, thinly sliced
Instructions
- Preheat the oven to 425 degrees F. Line a full or half sheet pan with aluminum foil.
- Combine soy sauce, oil, ginger, garlic, pepper, and salt in a small mixing bowl. Whisk well.
- Place pork chops onto center of sheet pan. Add the veggies around the pork chops, leaving some space between all ingredients (if you crowd the pan too much, your dinner will be steamed instead of roasted). Drizzle the soy sauce mixture over the pork and veggies.
- Roast for 20–30 minutes, just until pork reaches an internal temperature of 140 degrees F, as measured in the center of the thickest part of the chop, away from the bone. Turn on your oven’s broiler setting, and broil for 5 minutes to crisp pork and brown the veggies. Remove from oven and let rest for 5 minutes. Pork will continue to rise in temperature once removed from oven to a safe internal temperature of 145 degrees F. Cook time will vary depending on the thickness of the pork chops and variations in oven precision. Do not overcook.
- Sprinkle with basil. Serve.
MOBE kitchen tip:
- A sheet pan is a rectangular baking pan with a raised rim. Sheet pans come in a few sizes, and we’ve used a half sheet pan for this recipe. But you can also use a full sheet pan to give the pork and veggies a bit more space. Don’t have a sheet pan? Use a rimmed cookie sheet, disposable aluminum roasting pan, casserole dish, or any large, flat, and shallow oven-safe baking pan that has an edge or rim.
Recipe notes:
- If you don’t have fresh ginger, use approximately ½ teaspoon dried ground ginger or 2 tablespoons frozen ginger.
- You can swap other veggies for the peppers, onion, and potato, but you may need to adjust cooking time depending on the size and type of vegetables.
- If the pork is done before the veggies, take out the pork and continue roasting the veggies until they reach desired doneness.
Nutrition facts per serving
Calories: 460 / Total Fat: 20g (26% DV) / Saturated Fat: 7g (35% DV) / Trans Fat: 0g / Cholesterol: 90mg (30% DV) / Sodium: 990mg (43% DV) / Total Carbohydrate: 31g (11% DV) / Dietary Fiber: 5g (18% DV) / Total Sugars: 12g / Added Sugar: 0g (0% DV) / Protein: 36g / Vitamin D: 0mcg (0% DV) / Calcium: 68mg (6% DV) / Iron: 3mg (15% DV) / Potassium: 1209mg (25% DV)
Allergen statement: contains soy and wheat (depending on soy sauce used).
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