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Italian Sheet Pan Pork Chops
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Italian Sheet Pan Pork Chops

Italian Sheet Pan Pork Chops

with Roasted Veggies and Pesto Potatoes

This easy-peasy sheet pan supper is bursting with bright Italian flavours! Potatoes coated in pesto? Load 'em up! Balsamic glaze drizzled over beautifully cooked pork and veggies? Yes, please!

Tags:
Quick Prep
Sheet Pan
Allergens:
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

360 g

Yellow Potato

170 g

Butternut Squash, cubes

160 g

Sweet Bell Pepper

113 g

Baby Tomatoes

¼ cup

Basil Pesto

(Contains Milk)

1 tsp

Garlic Salt

2 tbsp

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

2.5 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories760 kcal
Fat38 g
Saturated Fat5 g
Carbohydrate60 g
Sugar18 g
Dietary Fiber6 g
Protein46 g
Cholesterol105 mg
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel

Instructions

Roast potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min.

Prep and season veggies
2

While potatoes roast, core, then cut peppers into 1-inch pieces. Add squash, peppers, tomatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to one side of another baking sheet. Season with pepper, then toss to combine.

Pan-fry pork
3

Pat pork dry with paper towels. Season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. When pork is golden, transfer to the other side of the baking sheet with veggies. (NOTE: For 4 ppl, use separate baking sheets for veggies and pork.)

Roast pork and veggies
4

Roast pork and veggies in the middle of the oven until veggies are tender-crisp and pork is cooked through, 14-16 min.** (NOTE: For 4 ppl, roast in the top and the bottom of the oven, rotating sheets halfway through.)

Finish and serve
5

When pork is cooked through, transfer to a plate to rest, 3-5 min. When potatoes are done, top with pesto, then toss to coat. Thinly slice pork. Divide pork, pesto potatoes and veggies between plates. Drizzle balsamic glaze over pork and veggies.