- 4 boneless pork chops
- Kosher salt and freshly ground pepper
- 3 tbsp extra virgin olive oil, divided
- 1 c B. Bob’s Smoked Bacon Chipotle Sauce, divided
- Oven Medley Veggie Kit
- 1 lb Yukon Gold Potatoes
Oven Medley Veggie Kit
- ½ c Baby Peeled Carrots
- ½ c Cauliflower florets
- ½ c Broccoli florets
- ½ c Zucchini Squash
- ½ c Yellow Squash
- Spring of Thymes
Preheat oven to 425°F. Line a large sheet pan with aluminum foil.
Season pork chops generously with salt and pepper. Add 1 tbsp olive oil to a large cast iron skillet and heat over medium high. Once hot, add pork chops and sear 2 minutes per side. Transfer pork chops to sheet pan and brush liberally with sauce.
Add veggies to a large bowl. Strip thyme leaves from stem and add to bowl, along with remaining 2 tbsp olive oil, salt and pepper. Toss to coat vegetables.
Add veggies to the sheet pan, alongside pork chops and place pan in oven. After 10 minutes, brush pork chops with more sauce and toss veggies. Return to oven for 10 minutes more, or until pork chops reach an internal temperature of 145-150°F. Transfer pork chops to platter and let rest. Toss veggies and return to oven for about 10-15 more minutes. During the last 10 minutes of cooking, transfer potatoes to a casserole dish and place in the oven just to warm up.
Let everything rest 2-3 minutes before serving. Serve pork chops with roasted veggies, potatoes and remaining sauce.
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