Sheet Pan Lemon Herb Pork Chops with Spring Vegetables

I love a recipe that practically cleans itself, and this sheet pan dinner is exactly that! It's my go-to for a weeknight meal when I want something flavorful and healthy without a mountain of dishes. The combination of tender pork chops, bright lemon, and fresh herbs, all roasted with sweet spring vegetables, is simply delightful. Don't be intimidated by the fresh herbs; they add so much flavor and are incredibly easy to use.

Ingredients

• 4 (6-ounce) boneless pork chops, about 1-inch thick
• 1 pound asparagus, trimmed
• 1 pound baby red potatoes, quartered
• 1 red onion, cut into wedges
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the quartered baby red potatoes and red onion wedges with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on one side of the prepared baking sheet.
3. Roast the potatoes and onions for 15 minutes.
4. While the potatoes and onions are roasting, prepare the pork chops and asparagus. In the same large bowl (no need to wash!), whisk together the remaining 2 tablespoons of olive oil, lemon juice, chopped rosemary, chopped thyme, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Add the pork chops and trimmed asparagus to the bowl and toss to coat everything evenly.
6. After the potatoes and onions have roasted for 15 minutes, remove the baking sheet from the oven. Add the coated pork chops and asparagus to the empty side of the baking sheet, arranging them in a single layer.
7. Return the baking sheet to the oven and roast for another 10-15 minutes, or until the pork chops are cooked through (internal temperature of 145°F or 63°C) and the asparagus is tender-crisp.
8. Let the pork chops rest for a few minutes before serving with the roasted vegetables.