Easy, healthy dinners are necessary during the holidays… One Pan Pork and Vegetables for the win! Full of flavor, super quick and easy, and bonus: it’s gluten free!
Thanks to Stubb’s BBQ for sponsoring today’s post!
Ok. I feel like I’m finally getting back into the swing of things. Who’s with me?
The first day back after a holiday break is always the worst. You’re tired, because you’re used to sleeping in. You’re cranky, because you’re tired AND because you’re back to eating your healthy salad when you’re really still craving all those Thanksgiving leftovers. Plus, you have to go back to working all day and then figure out what the heck you want for dinner.
But have no fear, because I’m here to help you with the EASIEST dinner recipe ever: One Pan Pork and Vegetables.
It’s quick, it’s easy (gosh I love one sheet dinners), it’s healthy, and you get to eat pork chops and all your favorite veggies: green beans, potatoes, and butternut squash.
These kinds of meals are necessary for the busy holiday season!
I love one pan dinners all year round, but I especially love them in November and December, because let’s be honest. We’d all rather be baking and eating holiday cookies then slaving over dinner.
Enter: One Pan Pork and Vegetables.
All you’re going to do is rub Stubb’s Chicken Spice Rub <– a super yummy blend of sea salt, honey, garlic and mustard – all over boneless pork chops. Which – side note – all of Stubb’s rubs are gluten free and contain no high fructose corn syrup, which keeps this recipe healthy, yet full of flavor!
Pork – done!
Then you’re going to toss some veggies (green beans, potatoes, and butternut squash) in a little marinade: lemon juice, olive oil, honey, dijon mustard, and a little more of that chicken spice rub.
Veggies – done!
You’ll let the pork and veggies marinate a bit in the fridge, throw everything onto a 9×13 in baking sheet, then let everything get tender and delicious in the oven.
Serve this with a some Stubb’s Roasted Brussels Sprouts and you’ve got yourself an easy, healthy, super flavorful winter meal.
One Pan Pork and Vegetables Recipe
Equipment for this recipe
- 2-3 (6 oz) boneless pork chops about 1/2 - 1 inch thick
- 2-3 tablespoons Stubb's Chicken Spice Rub divided
- 1/2 pound butternut squash peeled and cubed into 1/2 - 1” chunks
- 1/2 pound Green beans ends trimmed
- 1/2 pound yukon gold potatoes cubed into 1” chunks
- 1/4 cup lemon juice
- 1-2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Stubb's Chicken Spice Rub
- chopped cilantro
- crumbled feta
- dried cranberries
- Rub each boneless pork chop with 1 tablespoon spice rub.
- Place in ziplock baggie and let marinate in fridge at least 30 minutes.
- Prep vegetables and place them in a ziplock baggie.
- Whisk together remaining ingredients (lemon juice - spice rub) and pour over veggies.
- Toss to combine and let marinate in fridge at least 30 minutes.
- Preheat oven to 425 degrees F and line a 9x13 inch baking sheet with a silicone mat or parchment paper that's been sprayed with cooking spray.
- Place vegetables evenly on baking sheet and bake for 15 minutes, stirring every 5-10 minutes to prevent burning.
- Add the pork chops to the baking sheet and bake an additional 10-20 minutes (I needed 15), or until pork is lightly pink and cooked through. Again, stirring veggies every 5-10 minutes to prevent burning.
- If vegetables still aren't done when pork is, remove pork, let rest and cook veggies an additional 5 minutes, or until they're fork tender.
- Season with salt, if necessary, garnish with cilantro, feta, and cranberries and serve!
*Note: Nutrition information is estimated and varies based on products used.
Thanks again to Stubb’s BBQ for sponsoring today’s post!