Quick & Easy Sheet Pan Pork Chops With Roasted Potatoes And Veggies

• 1 1/2 pounds yukon gold potatoes
• 1 pound mixed vegetables choice, like broccoli, cauliflower, bell peppers, carrots, zucchini, etc.
• 3 tablespoons olive oil divided
• 1 1/2 teaspoons salt divided
• black pepper
• 4 pork loin chops 1.5lb. each, about 1" thick
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika

1. Preheat the oven to 400u0b0 F.
2. Line an extra-large baking sheet with parchment paper.
3. Dice potatoes into 3/4-inch pieces. Place in a gallon-sized zip-top bag.
4. Drizzle 2 Tbsp. olive oil into the bag and add 1/2 tsp. salt, and black pepper, to taste. Seal the bag and shake until the potatoes are evenly coated.
5. Place the potatoes onto the baking sheet. Do not discard the zip-top bag.
6. Roast the potatoes on the middle rack of oven for 15 minutes until just able to be pierced with a fork, but not soft.
7. Cut the vegetables into uniform pieces. For vegetables like broccoli and cauliflower, cut into 1-inch florets. Slice carrots a 1/4-inch thick. For zucchini and summer squash, slice 1/2-inch thick. Cut bell peppers or onions into 1" strips. Halve Brussels sprouts, etc.
8. Place the vegetables in the Ziploc bag. Add 1 Tbs. of olive oil, 1/4 tsp. salt, and black pepper, to taste.
9. Use a rubber spatula to push the potatoes to one side of the baking sheet. Transfer the vegetables to the opposite side of the sheet.
10. Roast the potatoes and vegetables for 5 minutes while preparing the pork chops.
11. Rinse the pork chops with cold water and pat dry with paper towels.
12. Place the pork chops in the zip-top bag. Add the remaining 1 tsp. olive oil, 3/4 tsp. salt, and black pepper, to taste.
13. Seal the bag and shake to evenly coat the pork chops in the oil and seasoning.
14. Remove the baking sheet from the oven.
15. Transfer the pork chops to the center of the baking sheet, arranging the potatoes and vegetables around the perimeter.
16. Sprinkle the garlic powder, Italian seasoning, and paprika evenly over potatoes, pork, and vegetables.
17. Return the baking sheet to the middle rack of the hot oven.
18. Roast for 15 minutes.
19. Open the oven door. Using a rubber spatula, stir the potatoes and vegetables.
20. Continue roasting for 5-7 minutes longer, or until the pork reaches an internal temperature of 150u0b0 F and the potatoes and browned.
21. Remove the baking sheet from the oven.
22. Allow the pork to rest on the baking sheet for 3-4 minutes.
23. Plate the pork chops with the potatoes and vegetables, and serve.

gold potatoes, vegetables choice, olive oil, salt, black pepper, pork loin chops, garlic, italian seasoning, paprika

Taken from www.yummly.com/recipe/Quick-_-Easy-Sheet-Pan-Pork-Chops-with-Roasted-Potatoes-and-Veggies-9029431 (may not work)