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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! Recipe made in partnership w/ @stubbsbbqsauce #porkchops #onepandinner
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One Pan Pork and Vegetables Recipe

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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 2 people
Calories: 542kcal
Author: Jennifer Debth

Ingredients

Pork Chops

  • 2-3 (6 oz) boneless pork chops about 1/2 - 1 inch thick
  • 2-3 tablespoons Stubb's Chicken Spice Rub divided

Vegetables

  • ½ pound butternut squash peeled and cubed into 1/2 - 1” chunks
  • ½ pound Green beans ends trimmed
  • ½ pound yukon gold potatoes cubed into 1” chunks
  • ¼ cup lemon juice
  • 1-2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Stubb's Chicken Spice Rub

Garnishes

  • chopped cilantro
  • crumbled feta
  • dried cranberries
US Customary - Metric

Instructions

Pork

  • Rub each boneless pork chop with 1 tablespoon spice rub.
  • Place in ziplock baggie and let marinate in fridge at least 30 minutes.

Vegetables

  • 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.

Baking

  • 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!
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Nutrition

Calories: 542kcal | Carbohydrates: 51g | Protein: 43g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 114mg | Sodium: 137mg | Potassium: 1812mg | Fiber: 9g | Sugar: 16g | Vitamin A: 12835IU | Vitamin C: 63.8mg | Calcium: 190mg | Iron: 7.9mg

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