What busy mama doesn’t get excited when you can make a ONE PAN dinner! These roasted pork chops, potatoes and carrots are comforting and delicious and perfect for your whole family. And, they are finished before you know it and dinner is on the table!
1 lb small new potatoes, quartered
4 carrots, sliced if they are large or halved for smaller carrots
1 tablespoon avocado oil
1 teaspoon dried thyme
1–1/2 teaspoons salt
1 teaspoon black pepper
4 bone in pork loin chops
2 tablespoons clarified butter, melted
Preheat the oven to 425 degrees.
Line your sheet pan with parchment paper.
Toss your potatoes and carrots with the oil and half of the seasonings and place them on half of the pan and roast for 10 minutes before stirring.
Brush the pork chops with melted butter and sprinkle with the remaining seasonings. Place next to the veggies and roast until they are at a 145 degree internal temperature and the potatoes are browning.
If your pork chops are near 145 degrees and not browning, turn your oven to broil and broil for a few minutes while they finish browning and comes to temperature.
Let your pork chops rest for 5 minutes and serve!
The use of a meat thermometer will help to insure that your pork chops don’t dry out in the oven…it is a game changer for cooking meat. I highly recommend investing in one…you will be so glad you did!
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