Recipe Background
One-Pan Pork Chops with parmesan and lemon bring warmth to moving-day chaos.
The first time I made these one-pan pork chops, it was on a chilly autumn evening, right after I survived the first day in my new, sun-drenched kitchen. My move across town had been rough, but this dish was like a warm welcome. I had just unpacked the essentials and, as always, a dusting of garlic powder and onion powder was on hand. There’s something magical about those simple spices transforming a dish. The Parmesan gave it a nutty kick that had me hooked instantly. Having a few lemons lingering from a celebration meant drizzling their juice over everything was both practical and a perfect flavor booster.
Baby Yukon Gold potatoes were an easy pick—they require little fuss, cutting into quarters with minimal drama, which was perfect amidst my unpacking chaos. They nestled up well to florets of broccoli on the baking sheet, which, by the way, is one trick I swear by. A single pan keeps things easy, with less to wash, and allows the juices to merge gently, infusing the entire dish with all those beautiful roasted flavors. I always let the pork rest just enough to let the juices distribute, achieving that tender bite after a whirlwind day.
While unpacking boxes and memories, this meal brought a sense of home into the new space. It didn’t need fancy ingredients or elaborate techniques, just the familiar comfort of something baked with care. Balancing the hustle of moving against the simplicity of this dish, I was reminded that sometimes, a well-cooked meal can make any place feel like yours.
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons parmesan cheese grated
- 1 pound baby Yukon Gold potatoes cut into quarters
- 1 bunch broccoli cut into florets
- 2 tablespoons olive oil
- 1/2 lemon juiced
- 4 (1-inch-thick) pork chops boneless, room temperature
Directions
- Preheat the oven to 400 degrees F.
- Line a sheet pan with parchment paper.
- In a small bowl, add the garlic powder, the onion powder, the salt, the pepper, and the parmesan cheese and mix to combine.
- Arrange the potatoes and the broccoli on the sheet pan.
- Drizzle the potatoes and the broccoli with the olive oil and the lemon juice and toss to coat.
- Move the potatoes and the broccoli to opposite sides of the pan and place the pork chops in the center.
- Sprinkle the spice mixture evenly over the pork chops and the vegetables, turning the pork chops over to season both sides.
- Bake until the pork chops reach an internal temperature of 140 degrees F and the vegetables are tender, about 30 minutes.
- Allow the pork to rest until it comes up to an internal temperature of 145 degrees F, about 5 minutes.
- Serve.
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