Sheet Pan Pork Chops
Sheet Pan Pork Chops
Ingredients
- 2 boneless pork chops, ¾-inch thick
- 6 tablespoons Fustini's Tuscan Herb olive oil, divided
- ¼ teaspoon Fustini's Tuscan Spice blend
- Kosher salt and freshly ground black pepper
- 4 cups fresh broccoli florets
- ¼ cup coarsely chopped bell pepper
- Dash red pepper flakes
- ¼ cup pitted green Castelvetrano or black olives, quartered
- ¼ cup shredded Parmesan cheese
- lemon slices for serving
Directions
- Preheat the oven to 400°,F. Line a baking pan with parchment paper. On a cutting board, pound pork chops with a mallet to tenderize. Place chops in the center of the prepared baking pan. Brush pork chops with 1 tablespoon of olive oil and sprinkle with seasoning, salt, and black pepper. Bake for 10 minutes.
- Meanwhile, in a medium bowl, combine broccoli, bell pepper, 2 tablespoons of olive oil, salt, and red pepper flakes, mix well. Spread vegetable mixture around pork chops. Bake for 20 minutes, stirring once, or until slightly crisp but still tender. Use an instant-read thermometer to ensure the internal temperature of the pork is at least 145°,F.
Leave a comment