A one pan wonder coming your way from @tastewhatporkcando!
4 bone-in ribeye pork chops, 1-inch thick
2 tsp dried rosemary, crushed
1 tsp salt
½ tsp ground black pepper
5 tbsp extra virgin olive oil
1 head of broccoli, cut into florets
1 lb small Yukon Gold potatoes, quartered
1 small red onion, cut into 8 wedges
12 whole mini peppers
Preheat the oven to 450°F.
In a large bowl, combine salt, pepper, rosemary, and oil. Mix well. Rub pork chops with 2 tbsp of the oil mixture, then place on a baking sheet lined with parchment paper. Toss broccoli florets, cut potatoes, onion wedges, and whole peppers with remaining oil mixture and spread out on a sheet tray lined with parchment paper. Place pork chops on the top oven rack and the vegetables on the bottom rack. Cook for 18–20 minutes or until pork chops reach an internal temperature of 145°F. Remove cooked pork chops to a serving plate. Allow vegetables to continue cooking for 10 more minutes.
