Juicy, lean pork chops rubbed with smoked paprika roast on a sheet with baby potatoes and crisp-tender vegetables for a smoky, savory weeknight plate. The chops have a slightly caramelized crust while the potatoes and peppers pick up sweet, roasted notes.
Smoky Sheet-Pan Pork Chops with Caramelized Potatoes & Broccoli
A fast, protein-forward weeknight plate where smoked paprika builds a savory crust on lean pork chops while baby potatoes and broccoli roast sweet and crisp-tender on the same pan.
This is the kind of weeknight dinner that solves three problems at once: it’s quick, it’s high in protein, and it’s mostly one pan. A simple rub of smoked paprika, Dijon, lemon and pantry spices gives boneless pork chops a deeply savory, slightly charred crust while the baby potatoes caramelize at the edges and broccoli florets stay bright and snappy.
Little technique notes make a big difference. Pat the chops dry so the rub can toast instead of steam; zesting the lemon into the rub and adding a splash of juice brightens the smoky spices. If you have a wire rack, set the chops on it so air circulates and the underside crisps, but they’ll still turn out great directly on foil or parchment for easy cleanup.
The roasting rhythm keeps textures perfect: start the potatoes alone so they begin browning, then add the chops and broccoli so the meat finishes juicy and the vegetables stay crisp-tender. Expect about 15 minutes of prep and roughly 30 minutes in a hot oven—enough time for the flavors to concentrate and the edges to caramelize.
Make the spice mix ahead to speed weeknight assembly, and let the chops rest a few minutes before slicing to hold in juices. Finish with a squeeze of lemon for lift and serve straight from the pan for rustic, speedy cleanup.
Ingredients
How to Make Lean Smoked Paprika Pork Chops Tray
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easier cleanup and set a wire rack in the middle if you have one.
- Pat the pork chops dry with paper towels. Zest the lemon and reserve the zest; then cut the lemon in half and squeeze 1 tablespoon juice into a small bowl.
- In the bowl with the lemon juice, whisk together 2 tbsp olive oil, Dijon mustard, smoked paprika, garlic powder, onion powder, dried oregano, 1 tsp kosher salt and the black pepper to make a loose rub.
- Toss the baby potatoes (halved if larger than bite-size) with 1 tbsp olive oil and 1/2 tsp kosher salt on the baking sheet; spread them in a single layer and roast for 12 minutes to start browning.
- While potatoes begin roasting, core and cut the red bell pepper into 1-inch pieces and trim broccoli into even florets; rub the pork chops all over with the prepared spice mixture and sprinkle the lemon zest over them.
- Remove the baking sheet from the oven, push the potatoes to one side, and add the pork chops plus the broccoli and bell pepper to the tray. Drizzle the vegetables with a little extra oil if they look dry and spread everything so it roasts, not steams.
- Return the tray to the oven and roast another 12–16 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the vegetables are tender with lightly caramelized edges; flip the chops and stir the vegetables once halfway through for even browning.
- Transfer the pork chops to a cutting board and tent loosely with foil to rest 5 minutes so juices redistribute. Sprinkle the tray vegetables and pork with chopped fresh parsley before serving.
Recipe Card
Lean Smoked Paprika Pork Chops Tray
Juicy, lean pork chops rubbed with smoked paprika roast on a sheet with baby potatoes and crisp-tender vegetables for a smoky, savory weeknight plate. The chops have a slightly caramelized crust while the potatoes and peppers pick up sweet, roasted notes.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easier cleanup and set a wire rack in the middle if you have one.
- Pat the pork chops dry with paper towels. Zest the lemon and reserve the zest; then cut the lemon in half and squeeze 1 tablespoon juice into a small bowl.
- In the bowl with the lemon juice, whisk together 2 tbsp olive oil, Dijon mustard, smoked paprika, garlic powder, onion powder, dried oregano, 1 tsp kosher salt and the black pepper to make a loose rub.
- Toss the baby potatoes (halved if larger than bite-size) with 1 tbsp olive oil and 1/2 tsp kosher salt on the baking sheet; spread them in a single layer and roast for 12 minutes to start browning.
- While potatoes begin roasting, core and cut the red bell pepper into 1-inch pieces and trim broccoli into even florets; rub the pork chops all over with the prepared spice mixture and sprinkle the lemon zest over them.
- Remove the baking sheet from the oven, push the potatoes to one side, and add the pork chops plus the broccoli and bell pepper to the tray. Drizzle the vegetables with a little extra oil if they look dry and spread everything so it roasts, not steams.
- Return the tray to the oven and roast another 12–16 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the vegetables are tender with lightly caramelized edges; flip the chops and stir the vegetables once halfway through for even browning.
- Transfer the pork chops to a cutting board and tent loosely with foil to rest 5 minutes so juices redistribute. Sprinkle the tray vegetables and pork with chopped fresh parsley before serving.
Nutrition
- Carbohydrates
- 25
- Saturated Fat
- 3.5
- Sodium
- 1030
- Fiber
- 5
- Unsaturated Fat
- 15
- Protein
- 41
- Fat
- 19
- Cholesterol
- 120
- Trans Fat
- 0
- Calories
- 470
- Sugar
- 4.5