Sage Pork Chops, Potatoes & Onions Sheet Pan Supper
Sage Pork Chops, Potatoes & Onions Sheet Pan Supper Grab your sheet pan and whip up one easy, low-maintenance, & delicious dinner! It's the oven-roasted version of the one-pot meal.
Ahhhhh, sheet pan suppers ... they're the oven-roasted version of the one pot meal. With your main and side roasted all in the same pan, they're such an easy, versatile, and low-maintenance way to make dinner. I must say, I'm quite in love with this method of preparing dinner.
Why, you ask?
Because for a quick & tasty dinner, the sheet pan supper formula is quite simple:
A rimmed sheet pan + a protein and veggies + olive oil and seasonings = one deliciously low-effort meal.
And by mixing and matching different meats, vegetables, and seasonings, the possibilities are virtually endless. What's not to love?
For this pork version, I chose to combine pork chops, yellow potatoes, onions, and sage. It turned out very tasty, indeed.
Choose slices of pork tenderloin or boneless pork chops about 1-inch thick for this preparation. Give them a quick marinating in a mixture of pineapple juice {or dry white wine} and soy sauce while you prep the potatoes and onions marinating gives the pork added moistness, a touch of extra flavor, and helps it roast up nice and tender.
Slice small yellow potatoes and onions into rounds and toss them with olive oil, minced garlic, dried sage, dried thyme, salt, and pepper to season them ...
Serve up the pan ... and let everyone dig in for dinner! Low maintenance. Easy. And delicious. Just the way I like it.
Ingredients
- 4 (1-inch thick) slices pork loin or boneless pork chops
- 1 c. pineapple juice {or dry white wine}
- 1 T. soy sauce
- 2 large yellow onions, cut in 1/2-inch thick rounds
- 1 lb. small potatoes, unpeeled & cut in rounds
- 3 T. extra-virgin olive oil
- 1/2 tsp. kosher salt {or sea salt}
- 1/2 tsp. dried sage
- 1/8 tsp. ground black pepper
- 1/8 tsp. dried thyme
- 2 cloves garlic, minced
- kosher salt & black pepper
- Combine pineapple juice and soy sauce in a shallow dish. Pierce pork all over with a fork; place in pineapple mixture and turn to coat. Set aside to marinate for about 25 minutes while you prepare & roast the potatoes and onions for this dish.
- Place sliced onion and potatoes in a large bowl. Add extra virgin olive oil, salt, dried sage, dried thyme, and ground black pepper. Toss to coat.
- Arrange seasoned onions and potatoes in a single layer on a rimmed sheet pan coated with non-stick cooking spray, leaving plenty of room between each item on the baking sheet. {For extra-easy clean-up, line the pan with foil before coating with non-stick cooking spray. After cooking, simply lift off the foil and discard.} Bake at 425 degrees for 20 minutes.
- Remove pork from pineapple mixture and pat dry with paper towels. Season pork on both sides with a sprinkling of kosher salt and black pepper. Add pork to the baking pan.
- Bake for an additional 12 to 15 minutes more, or until pork reaches desired doneness {I cook mine to an internal temperature of 150 degrees, as tested with a meat thermometer}.
Enjoy!
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