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Sheet Pan Pork Chops and Broccoli

This delicious sheet pan dinner took 30 minutes to prepare, cook, and clean up. I love the addition of smoked paprika it really added a depth of flavor.

Serves 4


3-4 Pork Chops

1-2 Sweet Potatoes cut into cubes

1 head Broccoli

Salt & Pepper

2 Tbsp Olive Oil

A pinch of Cayenne Pepper

1 1/2 tsp Garlic Powder

2 tsp Smoked Paprika

Lemon Zest

Finely grated Parmesan Cheese

Cooking Spray


Preheat your oven to 425 degrees Fahrenheit.

Sheet Pan Pork Chops and Broccoli - Ingredients

Gather all of your ingredients together, including a cutting board, a bowl to toss veggies in, and a sheet pan (with sides) covered with foil.

Cut your sweet potatoes into cubes. Place in your bowl. Cover with 1 tablespoon of olive oil. Add salt, 1 teaspoon smoked paprika, and cayenne pepper. Toss to coat all of the sweet potatoes.

Spray 1/3 of your sheet pan with cooking spray, and add your sweet potatoes. Cook for 10 minutes.

In the meantime, coat both sides of the pork chops with salt, pepper, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika.

After 10 minutes, add the pork chops to the sheet pan next to the sweet potatoes. Cook for 10 minutes.

While the pork chops are cooking, cut up your broccoli, keeping the stems long. Toss with 1 tablespoon of olive oil. Then add salt, pepper, 1/2 teaspoon of garlic powder, and the zest of one lemon. Toss again to coat all of the broccoli.

Add to the sheet pan after the pork chops have cooked for 10 minutes. Cook for the final 10 minutes.

Remove the sheet pan from the oven. Dust the broccoli with parmesan cheese, and serve.


You can dry or wet brine the pork chops overnight to enhance their flavor. If you choose to do this, do not add salt while preparing.

Clean as you go! Once you put the broccoli on the sheet pan, clean up everything else. After dinner, all you need to do is wash the sheet pan, which is really easy because of the foil and the dishes!

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About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.

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