|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 42g||53%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 7g||23%|
|Total Sugars 9g|
|Vitamin C 22mg||111%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Seasoned potatoes and green beans accompany the pork, which is roasted in a sweet and savory sauce that's packed with umami flavor. The secret to success is paying attention and timing when to add things to the sheet pan.
It's important to monitor the temperature of the chops. Overcooked pork will be dry, even with sauce. Pull them early if they're done before the vegetables.
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon maple syrup
1 tablespoon oyster sauce
2 teaspoons freshly ground black pepper
5 tablespoons olive oil
3 boneless pork chops, about 1/2-inch thick each
1 pound Yukon Gold potatoes, halved
8 ounces green beans, trimmed, topped, but not tailed
1 teaspoon kosher salt
Gather the ingredients.
Preheat the oven to 475 F.
Add the onion powder and garlic powder to a small bowl and mix to combine.
To another small bowl add the maple syrup, oyster sauce, half the onion and garlic mixture, 1 teaspoon of black pepper and 2 tablespoons of olive oil. Mix well.
Brush both sides of the pork chops with the sauce. Set aside.
To a medium mixing bowl, add the potatoes, 2 tablespoons of olive oil, 1/4 teaspoon of pepper, 1/2 teaspoon salt, and half the remaining onion-garlic mixture. Toss to coat, then transfer to the middle of a sheet pan, leaving space on either side.
Put the potatoes into the oven. Bake for 15 minutes.
Meanwhile, add the green beans to the bowl used for the potatoes, along with the remaining olive oil, onion and garlic powder, salt and pepper. Toss to coat.
After the 15 minutes, remove the sheet pan from the oven. Toss the potatoes to get even browning for the next round in the oven. Then, arrange the chops in a row on one end of the sheet pan, and the green beans on the other. Bake for five minutes, then flip the pork chops. Continue baking until the pork registers 145 F on an instant read thermometer and the green beans are beginning to blister, about 4 minutes more.
Remove from oven. Rest the chops for a few minutes, then slice against the grain. Spoon pan juices over the slices. Serve with potatoes and green beans on the side.
- If you like your green beans a little more caramelized, you can add them to the sheet pan at the same time as the potatoes.
- If you prefer a crunchier green bean, put them on the pan after you flip the chops, rather than with the chops when they first go in to the oven.
- If you need to feed fewer people, or more, simply adjust the number of pork chops down to 2 or up to 4, and the quantity of vegetable and potato if desired. The method, temperature, and time will remain similar.