cup long-grain white rice
bone-in pork chops, about 1-inch thick
bunch broccoli, cut into florets
Preheat oven to 400° F. In medium saucepan cook rice according to directions on package.
Next, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season pork with salt and pepper. Cook until browned, about 2-3 minutes per side. Transfer skillet to oven and roast until pork is cooked through, 6-8 minutes.
Meanwhile, heat remaining 2 tablespoons of olive oil in second large skillet over medium-high heat. Add broccoli, garlic, soy sauce and 1/3 cup water. Cook until broccoli is tender, 5-6 minutes.
Serve rice, pork and broccoli together and enjoy.
Sheet Pan Boneless Pork Chops & Garlic Broccoli
Sheet Pan Boneless Pork Chops with Garlic Broccoli is an easy weeknight meal ready in less than 40 minutes and only uses one pan!
Not all recipes work well in the Instant Pot or slow cooker but I have another solution for quick, easy meals — sheet pans! Using one pan makes for easier clean-up and quick preparation. This can be used for an assortment of meats, veggies, and endless combinations for delicious dinners.
This tasty recipe works best on a single sheet pan because the juice and seasonings from the pork chops adds a lot of incredible flavor to the simply prepared roasted garlic broccoli. I do recommend using a half-sheet pan or larger to allow enough room for the ingredients to be spread into a single layer. This ensures that the meat and veggies are evenly cooked.
Choose pork chops that are on the thick side, so they take longer to cook without drying out.
If you are using thinner pork chops fry them as instructed to brown on both sides. Use an instant read thermometer to take the internal temperature and if they are up to 145°F then cook the sauce without adding the pork chops in. Add them back in to the sauce at the end for 1-2 minutes to warm through.
Use a heavy-bottom skillet to create a nice crust on the pork chop without burning. We use an enameled cast iron skillet.
Pork is safe to eat when it reaches an internal temperature of 145°F. Unlike cuts like pork shoulder, which we use to make Cuban roast pork, boneless pork loin chops don’t have a lot of fat and can dry out if overcooked. Cook them just enough to get up to temperature to ensure juicy chops.
Things move quickly with these creamy pork chops, especially at the beginning. Have the ingredients prepped and ready to go before you start cooking.
In my opinion, the best way to make juicy and tender pork chops is by searing them on the stove using a cast iron skillet and then finish cooking them in the oven. The reason is that the pork chops will have a nice, brown, and beautiful crust on the outside, and they will be very juicy and tender inside. See how I do it down below!
- First, preheat the oven to 375°F. Then, season the pork chops well with salt and pepper. The amount of salt and pepper depends on your taste.
- Prepare the butter sauce by melting four tablespoons of butter in the microwave or stove. Once it’s melted, add the chopped thyme and garlic. Stir well, and set aside.
- In a cast iron skillet, heat the olive oil over medium heat, and when the skillet is really hot, add the pork chops, and sear them until they have a nice golden brown look, about 4 minutes per side.
- Pour the garlic butter mixture over the pork chops, and place the skillet in the oven. Cook until the pork chops reach an internal temperature of 145ºF.
- Remove the skillet from the oven, and using a spoon, pour some of the delicious butter sauce left in the skillet onto the pork chops before serving. Enjoy!!
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry. Mix broccoli, half the seasoned salt (reserve remaining for pork chops), and 2 tsp. olive oil in provided tray until completely combined. Spread into a single layer. Bake uncovered in hot oven, 10 minutes.
Add the Pork Chops
Carefully remove tray from oven. Stir in corn, then push vegetables to one side. Tray will be hot! Use a utensil! Pat pork chops dry, and add to empty space in tray. Top with remaining seasoned salt, ¼ tsp. salt, and a pinch of pepper.
Bake the Dish
Bake again uncovered in hot oven until broccoli is tender and pork reaches a minimum internal temperature of 145 degrees,15-20 minutes. Carefully remove tray from oven. Transfer pork to a plate and rest, 3 minutes. Stir butter into tray. Top pork evenly with Dijon, crispy onions, and apricot preserves. Bon appétit!
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Can I freeze these pork chops?
Yes, you can freeze the pork chops once they have been coated in the honey garlic glaze. Just pack them into ziploc bags, pour in the rest of the glaze, and store in the freezer for up to 3 months.
To use, defrost in the refrigerator and then arrange them with potatoes and broccoli on a sheet pan and bake them as per the recipe instructions.
There should be sufficient honey garlic glaze left in the ziploc bag to mix with the vegetables. If not, just mix up another batch of the marinade to mix with the vegetables.
Garlic Rosemary Pork Chops
Here at Delish, we think pork chops get a bad rap. Maybe it has something to do with all the dry, overcooked chops we were served as kids&mdashbut it doesn't have to be that way. Pork chops have the potential to be juicy, tender, and flavorful&ndashreally! This oven-baked method will ensure your pork has a delicious crust and a perfectly cooked interior. Just follow these simple rules and prepare yourself to reconsider everything you know about this weeknight-friendly cut. Another sure fire winner? Smothered Pork Chops!
1. Buy them bone-in and thick.
Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven. If a chop is too thin, by the time you've seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.
2. Season well.
Don't be too shy with you salt and pepper. Most cuts of meat take more seasoning than you may realize to be properly seasoned. It's always best to season your pork chop before putting them in the skillet as well. Season both sides and feel free to add more than just salt and pepper. Add a little paprika or cumin for something different!
3. Get your skillet HOT.
The goal of this initial sear is to get a golden, crisp crust on your chop without really cooking the center. A hot pan is CRUCIAL. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming. When you're happy with your sear, flip the chop and give it a chance to get golden on the other side.
4. Brush with butter.
Okay, this step isn't mandatory. It IS extremely delicious though, and if you know what's good for you, you'll be brushing this garlic rosemary butter on anything and everything. This classic restaurant trick&mdashbasting with butter while cooking&mdashmakes a great dish into an even better one.
4. Use a meat thermometer.
I know, I know. This is the extra step that often seems fussy, but trust us, it's worth it. Using a meat thermometer takes the guess work out of cooking pork chops, and in the words of our girl Martha, that's "a good thing." As always, give the meat some time to rest before digging in. (Five to ten minutes should do the trick.)
140°-150° F No pink here! The meat should be completely white all the way through, but you don't want or need to overcook them. Pork chops at this temperature will still have the potential to be juicy, just be sure to pull them from the oven on the lower end of this spectrum, as the chops will continue to cook even after they're out of the oven. Anything past 145° F is the danger (AKA dry) zone, so keep a close watch.
Let your pork chops cool down to room temperature before storing in an airtight container in the refrigerator. Your pork chops will stay good for a few days in the fridge. Reheat with a little more butter to help bring back their juiciness!
Made it? Let us know how it went in the comment section below!
- 2 tablespoons butter, melted
- 1 egg, beaten
- 2 tablespoons milk
- 4 butterflied pork chops, trimmed
- 1 pinch garlic powder, or to taste
- 1 pinch seasoned salt (such as LAWRY'S®), or to taste
Preheat oven to 425 degrees F (220 degrees C).
Pour butter into a 9x13-inch baking dish, tilting to cover entire bottom of dish.
Whisk egg and milk together in a shallow bowl dip pork chops into egg mixture. Transfer pork chops to the baking dish. Sprinkle pork chops with garlic powder and seasoned salt.
Bake pork chops in the preheated oven for 10 minutes. Flip chops and season the other side with garlic powder and seasoned salt. Cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
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- Broccoli with Mushrooms 2
- Broccoli with Rice
This delicious pork chop, rice, and broccoli skillet is perfect for busy weeknights! It can be made in less than 30 minutes!
Hey friends! In this post, I’m going to show you how to make a super easy pork chop skillet. I will be using Smithfield’s Hickory Brown Sugar Boneless Center Cut Pork Chops for this dish. The pork chops are already marinated & seasoned, therefore you don’t have to worry about seasoning the pork.
You will also need rice, broccoli, and onions for this recipe. I used white rice, but feel free to use brown rice if you choose. Also, I used frozen broccoli ( that I thawed out before cooking), but you can use fresh broccoli if that is your preference.
I grilled everything in my cast iron skillet, therefore this is a complete skillet meal. No excess pots & pans. Just one skillet ( or grill pan).