Mediterranean Pork Chops Sheet Pan Dinner

25 Jun
Mediterranean Pork Chops Sheet Pan Dinner

Mediterranean Pork Chops Sheet Pan Dinner

Hallooo my friends, I have an easy sheet pan dinner recipe for you today as well as another update on my food cart, Austin Street Tacos.

First things first, let’s get to the recipe. Sheet pan dinners are great as you just have one pan to clean up after. The slight downside to this one is you have to remove the pan a couple of times, at least I have to with my bottom broiler. I mistimed my broiling time a tad too, so the potatoes are a bit “crisp” however I got no complaints from the hubby on that, he loves crispy potatoes! I used baby red and Yukon gold potatoes and asparagus as my green veggie, but you could use any other potatoes or veggies you want. Potatoes should be even sized about 1 inch or so, and most veggies will cook along with the pork. Adjust timing as necessary.

Here’s how you do this:

Mediterranean Pork Chops Sheet Pan Dinner

3 tablespoons olive oil
Juice from one large lemon
2 teaspoons minced garlic
2 tablespoons fresh chopped oregano (2 teaspoons dried)
1 teaspoon ground black pepper
2 teaspoons Kosher salt
3 to 4 thick pork chops, any kind
1 pound baby potatoes (cut any large ones in half)
1/2 pound asparagus
Parmesan cheese (optional)

In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, pepper, and salt. Place pork chops in zip-top bag, then pour all but a couple tablespoons of marinade over chops. Reserve the rest. Seal the bag and squish around to coat. Refrigerate for one to four hours.

When ready to cook, preheat oven to 425 degrees. Β Combine the potatoes and vegetables in the reserved marinade. Add the potatoes to a lightly oil-sprayed sheet pan. You can line the pan with foil but I’m working on developing a lovely patina on mine. I think I did the trick with that part this time around. πŸ™‚

Place potatoes in oven and bake for 20 minutes. Remove pan and add the pork chops and vegetables then return to oven. Cook for another 25 minutes, or until pork registers 140 degrees in the thickest part of a chop. Bump the oven to broil. Since I have a bottom broiler, I have to remove the pan so at this point I decided to grate some Parmesan cheese over everything, but that’s optional. Broil for a few minutes, remove from oven and serve!

~~~~~~~

Now for an update on my cart. With summer and tourists now in Bend, business is doing great at my little cart, yay! I also added a Saturday Farmer’s Market to my venue, which is doing outstanding. The first Saturday I sold out about 45 minutes before the market ended. This past Saturday, I cooked a bunch more meats and had enough, whew!

Northwest Crossing Farmer's Market

Northwest Crossing Farmer’s Market

Here I am at the very tail end of the market, serving my last customer. Pay no mind to my messy salsa bar at that point!

And looky, I got Instagrammed! I prep my salsa/condiment bar fresh each morning, and customers certainly love that it seems. Thank you bendfoodie, whoever you are!

Fresh Salsa Bar

Fresh Salsa Bar!

Oh, and here’s the handy-dandy printable for my recipe:

 

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38 Responses to “Mediterranean Pork Chops Sheet Pan Dinner”

  1. Cheryl "Cheffie Cooks" Wiser June 25, 2017 at 9:07 pm #

    Proud of you KR!!! xoxo ccc

    Liked by 2 people

  2. Tasty Eats Ronit Penso June 25, 2017 at 11:08 pm #

    Glad to hear you’re doing well!
    Love such dishes – perfect for the summer. πŸ™‚

    Liked by 1 person

  3. Mad Dog June 26, 2017 at 1:52 am #

    That’s great news!

    Liked by 2 people

  4. Garfield Hug June 26, 2017 at 5:00 am #

    Good job!! Glad your van is doing well!! πŸ’²πŸ’²πŸ’²πŸ˜ƒ

    Liked by 2 people

  5. Jodi June 26, 2017 at 6:27 am #

    So excited and happy for you Kathryn!!!! I gotta go follow your AustinStreetTacos on IG! And this supper sounds delish!

    Liked by 2 people

    • anotherfoodieblogger June 26, 2017 at 6:56 am #

      Thanks Jodi! I’m not a super-user of IG yet, my daughter was supposed to be managing my social media but apparently her social media takes too much of her time, lol! πŸ˜€

      Liked by 1 person

  6. D. Wallace Peach June 26, 2017 at 12:03 pm #

    I’m making this recipe tonight, Kathryn. Just popped the (lamb) chops into the marinade. Yum. Congrats on your cart. It looks like fun and what a blast to get Instagrammed! Have a great week.

    Liked by 2 people

  7. Gerlinde June 26, 2017 at 12:34 pm #

    I am proud of you, I just wish I could try one of those tacos.

    Liked by 1 person

  8. Michelle Williams June 26, 2017 at 2:08 pm #

    Perfect dinner for an entrepreneur chef who spends all day making tacos!

    Liked by 1 person

  9. Karina Pinella June 26, 2017 at 8:15 pm #

    You’re getting good progress in your business. That’s great!

    Liked by 1 person

  10. rcollab June 26, 2017 at 10:37 pm #

    So amazing! Love to see small business and entrepreneurs thriving, best of long on all your endevors πŸ™‚

    Liked by 1 person

  11. FrugalHausfrau June 27, 2017 at 10:00 pm #

    First of all, the sheetpan dinner sounds amazing – I need to try it for the folks! But you are such an inspiration with your foodcart! Especially with all you’ve gone through with your hand, the job, the back, and you turned it all in to a positive! You go girl! Well deserved success! πŸ™‚

    Liked by 1 person

  12. chefkreso June 28, 2017 at 6:01 am #

    Thank you so much for the recipe, it looks great!

    Liked by 1 person

  13. anyone4curryandotherthings June 28, 2017 at 7:10 am #

    Fantastic news indeed – you and your little cart are doing well! More power to your elbow, girl! πŸ™‚ πŸ™‚ Congratulations.

    Liked by 1 person

  14. Sumith June 28, 2017 at 2:08 pm #

    Nice to hear you are doing well. Proud of you.😍

    Liked by 1 person

  15. Smiling Notes June 30, 2017 at 9:54 am #

    This is so awesome. I’m so happy for you πŸ™‚

    Liked by 1 person

  16. cookingwithauntjuju.com July 1, 2017 at 4:33 am #

    I love one pan dinners where everything cooks at the same heat. Sounds like your food truck is doing good – better to have too much meat for your tacos than not enough as you are learning.

    Liked by 1 person

  17. spearfruit July 1, 2017 at 7:18 am #

    What great news Kathryn about the food cart. I am very excited for you and your success. Have a great weekend. πŸ™‚

    Liked by 1 person

  18. Teagan Geneviene July 1, 2017 at 9:53 am #

    Kathryn, you know I’m all about one pot (or pan) meals. This combination sounds wonderful.
    I’m so excited about how well the food cart is doing! I love the updates. Huge hugs.

    Liked by 1 person

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