Sheet-Pan Pork Chops with Vegetables
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
· 45 min · Pork · gluten-free, dairy-free, keto, low-carb, high-protein
404 cal
48g protein
8g carbs
20g fat
per serving · estimated
Ingredients
- 3 (bone-in or boneless) pork chops
- 2 (any color) bell peppers
- 2 zucchini
- 1 1/4 tbsp olive oil
- 3/4 tsp paprika
- 3/4 tsp garlic powder
- to taste salt
- to taste pepper
Method (tap to check — screen stays awake)
- Preheat oven to 400°F (200°C).
- Pat pork chops dry and season with salt, pepper, paprika, and garlic powder.
- Chop bell peppers and zucchini into strips or chunks.
- Toss vegetables with 1 tbsp olive oil, salt, and pepper.
- Arrange pork chops and vegetables on a large baking sheet.
- Bake for 25-30 minutes until pork reaches an internal temp of 145°F.
- Let pork rest 5 minutes before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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