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Sheet Pan Pork Chops, Butternut, and Green Beans
Rebekah KukRebekah Kuk

Sheet Pan Pork Chops, Butternut, and Green Beans

Delicious marinated pork chops, creamy butternut squash, and savory green beans are all cooked using the same method: on sheet pans!
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Prep Time 20 minutes
Marinate pork 2 hours
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 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

Equipment

  • Sheet pans

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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