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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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 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.)
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.
