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Pork Chop and Veggie Sheet-Pan Dinner

Sheet-pan dinners are a meal maker’s dream and an easy way to combine protein and veggies. Use your favourite barbecue sauce for the pork chops and have extra to serve alongside.



  • 1 lb (500 g) mini potatoes, halved
  • 1 bag (12 oz/375 g) baby carrots
  • 1 small red onion, cut into wedges
  • 3 garlic cloves, minced
  • 2 tablespoons (30 mL) canola oil
  • 2 teaspoons (10 mL) chopped fresh rosemary
  • 1/2 teaspoon (2 mL) each salt and black pepper, divided
  • 4 pork loin boneless center-cut chops (about 1 lb/500 g total)
  • 1/4 cup (60 mL) barbecue sauce
  • 1 tablespoon (15 mL) chopped fresh parsley


  1. Preheat oven to 425˚F (220˚C). Line a rimmed baking sheet with parchment paper.
  2. Spread potatoes, carrots, onion and garlic on prepared baking sheet. Drizzle with oil and sprinkle with rosemary and half each salt and pepper. Toss gently to coat. Roast for 10 minutes.
  3. Meanwhile, toss pork chops with the remaining salt and pepper. Add barbecue sauce and parsley; toss to coat well. Add pork chops to a baking sheet and return to oven for 15 minutes or until pork is no longer pink inside and the thermometer inserted in pork reaches 155˚F (68˚C). Enjoy!

TIP: Look for pork chops about 3/4 inch (2 cm) thick for a great juicy chop.

TIP: Substitute a red bell pepper for the onion for a change in flavour.

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