Juicy BBQ pork chops and sweet roasted vegetables on one sheet pan—no pots, no drama!
Sheet pan BBQ pork chops with roasted veggies are the ultimate one-pan meal. Caramelized in the oven, everything’s ready at once—no pots, no drama. This no-fuss, big-flavor recipe wins for weeknights and meal prep!
Imagine a golden-brown pork chop, tender and juicy, surrounded by vibrant roasted vegetables—carrots, zucchini, bell peppers—all glazed in a smoky BBQ sauce. This recipe delivers that dream without lifting a single pot. It’s healthy, family-approved, and perfect for those nights when you want to savor home-cooked meals without the hassle.
The secret lies in the sheet pan’s magic: the pork cooks alongside the veggies, infusing everything with rich, caramelized flavors. Plus, cleanup is a breeze! Whether you’re prepping for the week or hosting a cozy dinner, this dish is a crowd-pleaser.
With just one pan to clean, you’ll wonder why you ever cooked anything else the old way. The BBQ sauce adds a sweet and smoky depth, while the roasted veggies provide a delightful contrast of textures. It’s a recipe that proves simplicity can rival even the fanciest dishes.
So, grab your sheet pan, preheat the oven, and let’s make this weeknight staple that feels like a restaurant meal!
Why This Recipe Works
One-Pan Simplicity
Everything cooks together on a single sheet pan, eliminating the need for multiple pots and pans. Clean-up is a breeze!
Caramelized Flavors
The pork and vegetables caramelize beautifully in the oven, creating a rich, smoky flavor profile without any extra effort.
Family-Approved
Juicy pork chops paired with colorful roasted veggies make this dish a hit with both kids and adults.
Meal Prep Ready
Portion the cooked dish into individual containers for easy, ready-to-go meals throughout the week.
Sheet Pan BBQ Pork Chops
Juicy pork chops with roasted veggies, all in one pan!
Ingredients
- - 4 pork chops (1 inch thick)
- - 1 cup BBQ sauce
- - 1 red bell pepper, sliced
- - 1 zucchini, sliced
- - 1 cup carrots, sliced
- - 1 tbsp olive oil
- - 1 tsp garlic powder
- - 1 tsp paprika
- - 1 tbsp fresh parsley, chopped
Instructions
Prep the Sheet Pan: Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
💡 Use parchment for easy cleanup and even cooking.
Season the Pork: Brush pork chops with 2 tbsp BBQ sauce. Sprinkle with garlic powder and paprika.
💡 Add a splash of apple cider vinegar for extra tang.
Add the Veggies: Toss vegetables with olive oil, remaining BBQ sauce, and parsley. Spread around pork chops.
💡 Don’t overcrowd the pan—roast in batches if needed.
Bake: Roast for 35-40 minutes until pork reaches 145°F and veggies are caramelized.
💡 Flip pork halfway for even cooking.
Nutrition (per serving):
Ingredient Notes & Substitutions
Pork Chops
Use boneless or bone-in chops for extra flavor. For leaner meat, choose sirloin cuts.
Substitutions: Chicken thighs or salmon fillets work well.
BBQ Sauce
Choose a smoky or sweet variety based on your preference. Homemade sauce adds extra zing.
Substitutions: Substitute with teriyaki or honey-mustard glaze.
Vegetables
Mix and match: add sweet potatoes, broccoli, or Brussels sprouts for variety.
Substitutions: Use frozen vegetables if fresh isn’t available.
Parsley
Adds freshness and color. Replace with cilantro or basil if preferred.
Substitutions: Omit if you dislike herbs.
Pro Tips for Perfect BBQ Pork Chops
Cooking Temperature
Use a meat thermometer to ensure pork reaches 145°F for perfect doneness.
Pan Arrangement
Place pork chops on one side and veggies on the other to prevent sogginess.
Resting Time
Let pork rest for 5 minutes before serving to retain juices.
Extra Flavor
Sprinkle brown sugar over veggies for a sweet-caramelized finish.
Variations & Customizations
Spicy Kick
Add 1 tsp cayenne pepper to the BBQ sauce for a fiery twist.
Asian Fusion
Replace BBQ sauce with teriyaki glaze and add soy sauce and ginger.
Low-Carb Option
Swap veggies for cauliflower rice and serve as a meat-and-rice dish.
Gluten-Free
Use gluten-free BBQ sauce and ensure all seasonings are certified gluten-free.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Garlic mashed potatoes—creamy and comforting.
- Crusty sourdough bread—perfect for soaking up juices.
- Grilled asparagus—adds a fresh, earthy note.
🍷 Drink Pairings:
Pair with a bold red wine like Cabernet Sauvignon or a smoky craft beer.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Marinate pork chops in BBQ sauce up to 24 hours ahead. Roast veggies the same day.
Refrigerator Storage
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F.
Freezer Storage
Freeze cooked pork chops and veggies in a single layer for up to 2 months. Thaw overnight in the fridge.
Reheating Instructions
Reheat in a 350°F oven for 15-20 minutes or until warmed through. Avoid microwaving to prevent dryness.
Troubleshooting & Common Questions
Q: My pork is dry. What went wrong?
A: Overcooking is likely. Use a thermometer and let the meat rest after roasting.
Q: Can I use a different protein?
A: Yes! Chicken thighs, salmon, or even tofu work well with the BBQ sauce.
Q: How to prevent veggies from burning?
A: Check the pan halfway through cooking and adjust the position if needed.
Q: Can I add more sauce?
A: Brush on extra BBQ sauce during the last 10 minutes of roasting for a glazed finish.
Final Thoughts
Sheet pan BBQ pork chops with roasted veggies are a game-changer for weeknight dinners. With minimal effort and maximum flavor, this recipe proves that home-cooked meals can be both healthy and satisfying. Whether you’re feeding your family or prepping for the week, this dish delivers every time.
Don’t miss the chance to make this recipe your new favorite. The combination of juicy pork and caramelized veggies is pure comfort food at its finest. Save this pin and bring the taste of home to your table!
