Sheet Pan Pork Chops, Potatoes, and Green Beans makes a complete, healthy dinner in less than 40 minutes that’s all cooked on a single sheet pan.
Growing up we really only ate pork chops one way, covered in Ah-So sauce and thrown on the grill. If you have never had Ah-So sauce before, it’s a Chinese style sauce that is sticky, sweet, and a deep shade of hot pink. It’s really popular in New England for some reason, and was something we always ate on pork and loved. But it isn’t the healthiest option since it is packed sugar and a bunch of other hard to pronounce ingredients. And it is virtually impossible to find in California.
So I have been experimenting with all different pork marinades and sauces to find a healthier replacement that we enjoy just as much. And this one is it. It’s sweet and savory from the combination of ketchup, brown sugar, soy sauce, vinegar, and Worcestershire sauce with just a hint of spice from the chili powder. Delicious. Plus since it is baked with the potatoes and the green beans, it’s a complete meal that requires almost no clean-up.
Ready to make these Sheet Pan Pork Chops, Potatoes, and Green Beans? Here are some tips and tricks for cooking:
- If you don’t like things spicy, leave out the chili powder from the recipe. And if you like things extra spicy, double it!
- To get the pork chops nice and brown on the top, make sure to broil them the last couple minutes. This will help the sugar caramelize and the pork chops will be a nice, golden brown.
- When it comes to pork chops, you can use bone-in chops or boneless chops. Boneless chops will be lower calorie and tend to be leaner but many people like the bone-in chops since they pack in more flavor. Also the cooking time may vary depending on the thickness of the pork so be careful not to overcook them.
- To make sure the potatoes are fully cooked, you want to cut them in pieces no larger than an inch. This will mean halving or quartering the baby potatoes. For regular potatoes, just chops them down into smaller pieces so they cook through.
- If you don’t like green beans, you can substitute in another veggie that cooks in about 15 minutes. I like using asparagus, broccoli, cauliflower, or even sliced cabbage.
Here are some of the things I used when preparing this recipe:
- Baking sheet: There are so many options out there but I have been using this brand for years and find they hold up really well.
- Heavy duty aluminum foil: There is nothing I hate more than when I cover a baking sheet in foil for easy clean up only to find out the foil has ripped or leaked during cooking. After trying lots of different foils, I almost always use this heavy duty one and it never leaks on me.