Paprika Roasted Pork Chops & Veggies
about 1 hr
About this Recipe
By: Morgana Jane
A fresh take on an old favorite. We just love this dish with its layered and delightful flavors, so this week we decided to play a new tune on this amazing one-pan- wonder.
We usually make this dish with chicken, but this week, we’re making it with pork chops! We know that you will love it as much as we did!
4 pork chops (not fast fry – at least ½” thick, bone in or boneless)
1 red pepper, sliced
1 green pepper, sliced
2 carrots, cut into thin sticks
2 medium potatoes, cubed (about 1/2”)
1 red onion, sliced
Long drizzle of Olive Oil
2 tbsp maple syrup (or honey)
2 tbsp balsamic vinegar
1 ½ tbsp paprika
½ tbsp smoked paprika
1 tsp garlic granules
1 tsp salt
15 cracks pepper
Generous pinch oregano
2 cups salad greens
4 lemon wedges
1 c flat leaf parsley, roughly chopped
½ c pitted Greek green olives
Two words of caution here:
- Make sure your pork chops are at least 1/2″ thick. Fast fry are not a good choice because they are too thin and will result in dry, leathery pork chops.
- I forgot to buy a green pepper while shopping so I used what I had in the fridge, which was kale (as seen in the images). Bad choice! I should have gone back for the green pepper! When finished, the kale was dry and rather burnt… not so great! So – be sure to use a green pepper or another vegetable more hearty than kale…
Step by Step Instructions
Set the oven to 375° and line a baking sheet with parchment.
Prepare all vegetables as noted above and put them in a large bowl along with the pork chops. Add the olive oil, balsamic, paprika, garlic granules, maple syrup, salt, and pepper and toss until evenly coated then pour everything onto the baking sheet. Use a large spoon to spread everything out evenly then sprinkle a generous pinch of oregano over top and pop the pan into the oven for 50 – 55 minutes, until the pork chops are browned and an internal temperature of 145° has been reached.
Remove the pan from the oven at the half way point, give the veggies a little stir and spoon a bit of the pan drippings over the chops, then return the pan to the oven for the remainder of the cooking time.
Check on the pan 10 minutes before it’s set to be done to make sure that the pork isn’t browning too quickly, and if it is, lower the heat to 350° for the last 10 minutes.
When the pork chops are cooked through remove the pan from the oven and scatter the parsley and olives over top. Share the salad greens over 4 plates and serve the veggies on top of the greens.
Place one chop on each plate along with a lemon wedge, then sit down and enjoy the amazing flavors of the awesome one-pan-wonder that you created for dinner!