Try these easy One Pan Pork Chops and Veggies for an easy Fall meal ready in just 30 minutes!

Hellllllo Fall! From here on out it is all about comfort foods! Easy comfort foods at that! This is a dish that I had floating around in my head for a while before I attempted it. I loved the idea of creating a full, hearty meal right on one pan. I didn’t think it would be as simple as placing some pork chops and vegetables on a pan.

It needed to be crispy, crunchy pork chops baked until they are perfectly tender. And the vegetables needed to be roasted to perfection and packed with flavor!

Ingredients for One Pan Pork Chops Veggies

As always, this is a quick overview of the ingredients you will need for this recipe. Just keep scrolling for the complete recipe, instructions and video.

• Boneless Pork Chops- these flavorful cuts of pork are sure to please everyone at the table!
• Baby red potatoes- I cut mine into small pieces.
• Brussels sprouts- I sliced mine in half for this recipe.
• Baby carrots- I just left these whole.
• Olive oil- any type you have should work fine.
• Egg white- I used a size large egg.
• Dry ranch dressing seasoning- this adds a great flavor to this recipe.
• Bread crumbs- Any variety works- gluten free, regular, or pork rind panko if low carb. 

How do you make Pork Chop Sheet Pan Dinner?

This dish is versatile enough for easy weeknight cooking as well as weekend entertaining. You can easily make this for a larger crowd by popping an extra sheet pan or two in the oven.

This is perfect for Fall get togethers because you can feed a ton of people with hardly any major prep or clean up! Here is how you make it: 

• Preheat oven to 400 degrees F.  Line a large baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray.
• Combine the potatoes, brussels sprouts and carrots in a mixing bowl. Drizzle with oil and the ranch dressing seasoning (reserve 1 tablespoon for the pork chops). Stir well until veggies are completely coated, set aside.
• Crack the egg white into a shallow bowl and beat lightly.
• In a second shallow bowl combine the breadcrumbs and the remaining tablespoon of ranch dressing, stir.
• Dip the pork chops into the egg white and dredge in the breadcrumbs.
• Place the pork chops and vegetables on the sheet pan and bake for 30 minutes.
• Be sure to check the dish at the 15 minute mark and flip any vegetables that might be too brown on one side.

What do you serve with Pork Chops?

First off, I would put a salad on the table. I love this Kale Harvest Salad for a Fall meal! If you’re cooking for a crowd and you’d like to add some other sides to the table, you can never go wrong with this Cheesy Roasted Asparagus.

When I served this meal to Mr. Maebell, I added a plate of these Keto Bacon Cheddar Chive Biscuits to the table. He gobbled everything right up!

To bring the fall theme to completion, you’ve gotta have a dessert. I am obsessed with this Keto Butter Pecan Cheesecake, Keto Pumpkin Chocolate Chip Cheesecake Bars or this Low Carb Peanut Butter Chocolate Fudge!

How do you store Pork Chops?

If your family has more self control than mine, then you may have leftovers from this meal. Honestly, our plates were wiped clean! To store these Pork Chops and Veggies, simply place in a container with an airtight lid and store in the fridge for up to five days. 

How do you reheat Cooked Pork Chops?

To reheat, place in the microwave in 30 second intervals until your desired temperature is reached. If you wanted your veggies or pork chops a little crisp, you could also pop this meal into the air fryer at 350 for 5 minutes and then flip for another five. You could also put everything into the oven on a rimmed baking sheet at 350 degrees for ten minutes or so. 

Other Pork Chop Recipes

• Sesame Pork and Green Beans
• Pork Tenderloin and Potato Foil Pack
• Pork Chops with Mushroom Cream Sauce
• How to Make Perfect BBQ

Continue to Content

One Pan Pork Chops and Veggies

Yield: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Try these easy One Pan Pork Chops and Ranch Roasted Veggies for an easy Fall meal ready in just 30 minutes!

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Ingredients

• 1 pound Boneless Pork Chops
• 2 cups small red potatoes, cut into small pieces
• 2 cups sliced brussels sprouts
• 2 cups whole baby carrots
• 2 tablespoons olive oil
• 1 egg white, beaten
• 1 packet ranch dressing seasoning (1 tablespoon reserved for the breading)
• 1 cup of gluten free bread crumbs

Instructions

1. Preheat oven to 400 degrees
2. Line a large baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray.
3. Combine the potatoes, brussels sprouts and carrots in a mixing bowl. Drizzle with oil and the ranch dressing seasoning (reserve 1 tablespoon for the pork chops)
4. Stir well until veggies are completely coated, set aside.
5. Crack the egg white into a shallow bowl and beat lightly.
6. In a second shallow bowl combine the breadcrumbs and the remaining tablespoon of ranch dressing, stir.
7. Dip the pork chops into the egg white and dredge in the breadcrumbs.
8. Place the pork chops and vegetables on the sheet pan and bake for 30 minutes.
9. Be sure to check the dish at the 15 minute mark and flip any vegetables that might be too brown on one side.

Nutrition Information:

Yield: 4 Serving Size: 1/4 of recipe
Amount Per Serving: Calories: 557Total Fat: 19.9gCholesterol: 91mgSodium: 577mgCarbohydrates: 58gFiber: 7.2gSugar: 4.3gProtein: 33g