Easy Sheet Pan Meal
How often do you cook a meal for dinner and there are soooo many dishes to clean up afterward? Cutting boards, Instant Pot, rice cooker, pots, pans. It’s like a disaster zone. Over the years, I’ve tried to streamline my cooking processes so that everything is cooked in an Instant Pot, or everything is cooked on the stove, or everything is in the oven on the sheet pan. For some reason, even though there is still clean up, it seems more manageable to cook multiple sheet pans only, or multiple pots only. You know what I mean?
How to Make Sheet Pan Pork Chops & Veg
This recipe takes a bit of forethought. The pork chops should be marinated two hours ahead of time. Or, you can marinate them the night before and let them soak up the flavor overnight.
When ready to cook, preheat the oven and prepare the butternut squash. After peeling and seeding it, cut it in half and slice it into half inch pieces. Lay it on a sheet pan, toss with oil and salt, and get it started in the oven for 10 minutes (since it cooks longer than the other ingredients).
While the butternut squash gets started, lay the green beans on a sheet pan and toss them with oil and salt. Slide them into the oven, along with the pork chops, and cook everything for 20 minutes.
Changes and Swaps
I make these pork chops about once a week. I love the flavors in the marinade: coconut sugar, garlic, shoyu sauce. The marinade makes the pork tender and juicy. But if you have different dietary considerations, you can change the marinade as follows:
- If you are on a low FODMAP diet, omit the garlic powder and be careful with the serving size of the squash and green beans
- If you are on a low histamine diet, omit the shoyu sauce and shorten the marinade time to one hour.
I often serve these pork chops with a green vegetable and a starch. At this time of year, my garden gives me butternut after butternut, so that’s what we had. Green beans go well with the whole meal, but feel free to use what you have by making the following swaps:
- Instead of butternut squash, try sweet potatoes, delicata squash, or rice.
- Instead of green beans, try broccoli, Brussels sprouts, or peas.
Before You Go
Here are some other easy weeknight recipes!
The prep time for this Creamy Zucchini Turmeric Soup is only 15 minutes; the slow cooker takes care of the rest! Throw it together before you head out the door in the morning.
Sheet Pan Pork Chops, Butternut, and Green Beans
- Sheet pans
- 4 boneless pork chops
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp naturally fermented shoyu sauce or coconut aminos
- 2 tbsp coconut sugar or honey or maple syrup
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 medium butternut squash peeled, seeded, and sliced into half inch pieces
- 12 oz green beans washed and trimmed
- 2 tbsp additional olive oil for veggies
- 1 tsp additional salt for veggies
- Two hours before you plan to cook the pork chops, make the marinade by combining the olive oil, apple cider vinegar, shoyu sauce, 1 teaspoon salt, pepper, and garlic powder. Mix in a bowl and pour over the pork chops in a shallow pan. Let marinate for at least 2 hours, turning once, or overnight. If you like to cook ahead, you can marinate these pork chops, freeze them, and then thaw them overnight the day before you plan to cook them.
- Towards the end of the time the pork is marinating, preheat the oven to 400 degrees Fahrenheit and prepare the squash. Peel it, cut it in half, and scoop out the seeds. Slice the squash into half inch pieces. Place on a baking sheet with 1 tablespoon of olive oil and 1/2 teaspoon salt, tossing to combine. Slide into oven and set the timer for 10 minutes.
- Meanwhile, spread the green beans on a separate sheet pan with 1 tablespoon olive oil and 1/2 teaspoon salt, tossing to combine. If there is room, add the pork chops as well. If not, use a separate pan.
- When the timer beeps, stir the squash and return to oven along with green beans and pork shops. Bake for 20 minutes, turning once halfway through, until all veggies are cooked and pork chops are golden (an internal temp should read 145 degrees Fahrenheit). Let pork rest for 3 minutes, then serve.