Lemony Pork Chops, Tomatoes, and Potatoes -- A Sheet Pan Dinner!
These lemon pork chops are super flavorful, and you have a built-in easy side dish with the tomatoes and potatoes. Naturally gluten free.
Servings 4
Ingredients
- for the marinade
- ¼ cup olive oil
- Juice of one small lemon
- 1 Tbsp + 1 tsp minced garlic (about 8 cloves fresh)
- 1 tablespoon rosemary
- 1 tablespoon 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!)
- ½ 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.