One-Pan Pork Chop & Veggie Dinner

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This complete meal is easy to make and full of healthy ingredients.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Universal

Keyword: dairy-free, Quick and Easy

Servings: people

Calories: 345kcal

2 tablespoons extra virgin olive oil divided
1 teaspoon kosher or sea salt divided
1/2 teaspoon black pepper
2 tablespoons rosemary fresh, minced and divided
16 ounces bone-in pork loin chops 4 chops
1 zucchini sliced
1 yellow squash sliced
1 white onion cut into slices
1 cup button mushrooms or portobello, cleaned well and sliced in half (1/2 pint)
1 cup grape tomatoes or cherry, whole (1/2 pint)

Turn broiler on high and move oven rack 4- 5 inches from heat source. Whisk together one tablespoon olive oil, half salt and pepper, and half rosemary. Rub this mix on both sides of all 4 pork chops.
Toss vegetables with remaining olive oil, rosemary, and salt and pepper. Place pork in a large, broiler-safe pan and scatter vegetables around it. Broil for 5 minutes. Flip pork and veggies. Broil for another 5 minutes, until the inside is no longer pink, and/or an internal temperature of chops reaches at least 145 when a meat thermometer is inserted.
Remove pork chops. Set aside, keeping covered to keep warm. Broil veggies for an additional 3 to 5 minutes until crisp-tender.
Veggies and chops will have some nice charring. Enjoy!

SmartPoints (Freestyle): 10