Sheet Pan Lemon Herb Pork Chops with Asparagus and Potatoes

I absolutely love this recipe because it’s a weeknight dinner savior! When I’m tired and don’t want to do a lot of dishes, this sheet pan meal is my go-to. It’s packed with flavor from the lemon and herbs, and everything cooks together perfectly. You get tender pork, roasted potatoes, and crisp asparagus all on one pan, making cleanup a breeze. Don't worry if you're new to cooking; this is incredibly straightforward and delivers impressive results with minimal effort.

Ingredients

• 4 (1-inch thick) boneless pork chops
• 1.5 lbs baby potatoes, quartered
• 1 lb asparagus, trimmed
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
2. In a large bowl, toss the quartered baby potatoes with 2 tablespoons of olive oil, half of the oregano, thyme, garlic powder, salt, and pepper. Spread them in a single layer on one side of the prepared baking sheet.
3. Roast the potatoes for 15 minutes.
4. While the potatoes are roasting, pat the pork chops dry with paper towels. In the same large bowl (no need to wash it), toss the pork chops with the remaining 2 tablespoons of olive oil, lemon juice, the rest of the oregano, thyme, garlic powder, salt, and pepper.
5. After the potatoes have roasted for 15 minutes, add the seasoned pork chops to the other side of the baking sheet, ensuring they are not overlapping.
6. Roast for another 10 minutes.
7. While the pork chops and potatoes are cooking, toss the trimmed asparagus with a pinch of salt and pepper.
8. After 10 minutes, add the asparagus to the baking sheet alongside the pork chops and potatoes.
9. Continue to roast for an additional 10-15 minutes, or until the pork chops are cooked through (internal temperature reaches 145°F or 63°C), the potatoes are tender, and the asparagus is crisp-tender.
10. Let the pork chops rest for a few minutes before serving with the roasted potatoes and asparagus.