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. 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. 🙂
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!
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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!
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!
Oh, and here’s the handy-dandy printable for my recipe:
Proud of you KR!!! xoxo ccc
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Thank you sweetie! xoxoxo
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xoxo ccc
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Glad to hear you’re doing well!
Love such dishes – perfect for the summer. 🙂
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Thank you Ronit!
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That’s great news!
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Thank you kind sir!
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Good job!! Glad your van is doing well!! 💲💲💲😃
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Woohoo, thanks!
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So excited and happy for you Kathryn!!!! I gotta go follow your AustinStreetTacos on IG! And this supper sounds delish!
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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! 😀
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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.
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Thanks Diana! I hope you enjoyed dinner! xo
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It was great! And easy. 😀
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I am proud of you, I just wish I could try one of those tacos.
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You are so sweet Gerlinde, thank you! I wish you could too!
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Perfect dinner for an entrepreneur chef who spends all day making tacos!
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Thank you my friend! Even though we love tacos, we can’t eat them EVERY day, lol!
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You’re getting good progress in your business. That’s great!
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Thanks so much Karina!
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So amazing! Love to see small business and entrepreneurs thriving, best of long on all your endevors 🙂
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Thank you so very much for you kind comments!
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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! 🙂
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Thank you so much Mollie! It’s been a challenge and a journey, but oh so much more in the rewards department!
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Thank you so much for the recipe, it looks great!
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As always, many thanks Chef!
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Fantastic news indeed – you and your little cart are doing well! More power to your elbow, girl! 🙂 🙂 Congratulations.
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Thank you so much, the support is very appreciated!
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Nice to hear you are doing well. Proud of you.😍
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Thanks so much Sumith! xo
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This is so awesome. I’m so happy for you 🙂
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Thank you so much!
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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.
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This is so true! And thank you!
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What great news Kathryn about the food cart. I am very excited for you and your success. Have a great weekend. 🙂
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Thanks so much Terry! I hope you are having a great weekend too!
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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.
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Thank you my sweet friend! Hugs back!
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How awesome! I have always wanted to try to make a sheet pan dinner, but I never mastered the timing so that everything cooks properly. 😍
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Thank you!
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