Lemony Pork Chops, Tomatoes, and Potatoes — A Sheet Pan Dinner

Lemony Pork Chops, Tomatoes, and Potatoes is a simple (yet so tasty!) all-in-one sheet pan dinner recipe.

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How about a savory all-in-one Lemony Pork Chops, Tomatoes, and Potatoes sheet pan dinner recipe today? Earlier this week I picked up a pack of nice thick cut pork chops on sale at my local produce store, and realized that we’re quickly coming up on fall — where, traditionally, we start seeing more sales on various cuts of pork.

So: Cheap pork + plentiful garden tomatoes star in this 8/20/17 edition of Sunday Scratchups, your weekly recipe from scratch around grocery sales and affordable ingredients.

These lemony pork chops are super flavorful, and then you have a built-in easy side dish with the tomatoes and potatoes. (This is also another great way to use fresh cherry tomatoes, if your garden is currently producing them as fast as mine is!)

Lemony Pork Chops, Tomatoes, and Potatoes — A Sheet Pan Dinner

Ingredients

– for the marinade

1/4 cup olive oil
Juice of one small lemon
1 Tbsp + 1 tsp minced garlic (about 8 cloves fresh)
1 Tbsp rosemary
1 Tbsp coarse ground mustard
black pepper, to taste
sea salt, to taste

– for the pork chops

1.5-2 lbs thick cut pork chops
1 lb russet potatoes, diced (about 3 small)
1 pint cherry or grape tomatoes (about 2 cups, if using garden tomatoes!)
1/2 a medium yellow onion, roughly chopped

Directions

Preheat oven to 400 degrees, then line a rimmed baking sheet with foil and spray with cooking spray (important! this is a messy recipe…). Combine marinade ingredients, then pour half over the pork and turn over to coat.* Pour the other half over the potatoes, onion, and tomatoes; toss to coat.

Spread pork chops, potatoes, onion, and tomatoes out in a single layer on the prepared baking sheet and bake at 400 degrees for 30 minutes (or until pork is to temperature). Remove pork chops to a separate plate and tent them with foil to rest, then stir the potatoes and tomatoes and return the pan to the oven for another 15-30 minutes (or until potatoes are softened and cooked through).

Note: For more depth of flavor, you can marinate the pork in a plastic zip-top bag in your refrigerator for an hour before starting to cook. If you’re in a hurry like I was today, though, just marinate the pork while you chop up the onion and potato, and call it a day.

Must love lemons and garlic

Lemony pork chops, tomatoes, and potatoes is an easy one-pan dinner recipe, and the garlic, lemon, and rosemary flavors really complement pork chops well. I just served our pork chops and veggies as shown with some fresh garden cucumbers plus some bread & seasoned olive oil for dipping.

The pork chops and veggies are naturally gluten free, too.

And remember what I said about this recipe being messy? In case you weren’t completely convinced: Above, the reason for the foil. 🙂

Lemony Pork Chops, Tomatoes, and Potatoes, printable recipe

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Lemony Pork Chops, Tomatoes, and Potatoes — A Sheet Pan Dinner!

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These lemon pork chops are super flavorful, and you have a built-in easy side dish with the tomatoes and potatoes. Naturally gluten free.

Course dinner

Total Time 1 hour hour

Servings 4

Author Rachel Singer

Ingredients

– for the marinade

• 1/4 cup olive oil
• Juice of one small lemon
• 1 Tbsp + 1 tsp minced garlic (about 8 cloves fresh)
• 1 Tbsp rosemary
• 1 Tbsp coarse ground mustard
• black pepper, to taste
• sea salt, to taste

– for the pork chops

• 1.5-2 lbs thick cut pork chops
• 1 lb russet potatoes, diced (about 3 small)
• 1 pint cherry or grape tomatoes (about 2 cups, if using garden tomatoes!)
• 1/2 a medium yellow onion, roughly chopped

Instructions

• Preheat oven to 400 degrees, then line a rimmed baking sheet with foil and spray with cooking spray (important! this is a messy recipe…). Combine marinade ingredients, then pour half over the pork and turn over to coat.* Pour the other half over the potatoes, onion, and tomatoes; toss to coat.
• Spread pork chops, potatoes, onion, and tomatoes out in a single layer on the prepared baking sheet and bake at 400 degrees for 30 minutes (or until pork is to temperature).
• Remove pork chops to a separate plate and tent them with foil to rest, then stir the potatoes and tomatoes and return the pan to the oven for another 15-30 minutes (or until potatoes are softened and cooked through).

Notes

For more depth of flavor, you can marinate the pork in a plastic zip-top bag in your refrigerator for an hour before starting to cook. If you’re in a hurry like I was today, though, just marinate the pork while you chop up the onion and potato, and call it a day.

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