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BBQ Pork Chops with Roasted Veggies is a bold, flavor-packed one-pan dinner that’s perfect for busy weeknights. Juicy pork chops are brushed with smoky barbecue sauce and roasted alongside colorful, tender vegetables that soak up all those sweet-and-savory juices. This easy oven-baked meal delivers a satisfying balance of protein and veggies with minimal prep and cleanup—making it a go-to recipe for quick family dinners, meal prep, or anytime you’re craving classic BBQ flavors without firing up the grill.
Equipment Needed
- A large oven-safe skillet or cast-iron pan
- Tongs or a spatula for flipping pork chops
- Measuring cups and spoons
- Cutting board
- Knife for preparing vegetables
Shopping List
- 4 pork chops (about 1-1.5 pounds)
- 1/4 cup BBQ sauce (your favorite brand or homemade)
- 2-3 cups mixed vegetables (such as bell peppers, zucchini, carrots, and onions)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: garlic powder, paprika, or other seasonings of your choice
BBQ Pork Chops with Roasted Veggies
Description
Tender pork chops meet savory BBQ goodness, harmonizing with a medley of oven-roasted veggies, creating a flavorful feast.
Ingredients
BBQ Pork Chops with Roasted Veggies
Instructions
Preparation
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Marinate the Pork Chops
In a bowl, combine soy sauce, honey, garlic, paprika, and black pepper. Add the pork chops, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.For more flavor, marinate the pork chops overnight. -
Preheat the Oven
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.Make sure the oven is fully preheated before roasting the veggies.
Cooking
-
Roast the Veggies
Toss your favorite veggies (such as carrots, bell peppers, and zucchinis) with olive oil, salt, and pepper. Spread them on the prepared baking sheet and roast for 20-25 minutes until tender and slightly caramelized.Feel free to add herbs like rosemary or thyme for extra flavor. -
Grill the Pork Chops
Heat a grill pan over medium-high heat. Grill the marinated pork chops for 4-5 minutes per side, or until they reach an internal temperature of 145°F (63°C).Let the pork chops rest for a few minutes before serving to retain their juices.
Serve and Enjoy
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Plate Up
Arrange the grilled pork chops and roasted veggies on a platter. Sprinkle chopped parsley over the veggies for a fresh touch.Drizzle any remaining marinade over the pork chops for added flavor. -
Serve Hot
Serve the BBQ pork chops with roasted veggies hot and enjoy a flavorful meal!Pair with a refreshing cucumber salad or garlic bread for a complete meal.
Note
- For a smokier flavor, try grilling the pork chops instead of pan-searing them.
- Feel free to customize the vegetable medley with your favorites like zucchini, bell peppers, or cherry tomatoes.
- Marinate the pork chops overnight for maximum flavor infusion.
- Make sure to let the meat rest before slicing to retain its juices.
- Use a meat thermometer to ensure the pork chops reach an internal temperature of 145°F for safe consumption.
- Drizzle with a balsamic glaze or a sprinkle of fresh herbs before serving for an extra pop of flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the pork chops.