Sheet Pan Chimichurri Pork Chops

We’re keeping it simple again this week with another sheet pan recipe, this time with chimichurri slathered pork chops and roasted green beans!

I’m kind of obsessed with recipes that do double duty. If something can be repurposed or changed around, then it’s a total winner as far as I’m concerned! And that’s just what’s happening this week with this sheet pan recipe of chimichurri pork chops and roasted green beans.

Earlier in the summer, I shared this recipe for chimichurri sauce. It’s one of my favorites and, if you have a food processor, can be whipped up insanely fast!

I heart chimichurri sauce because it’s got a zingy, spicy, herby flavor and works so well on a million different ingredients.

Toss it with roasted carrots, marinade flank steak in it, brush it on chicken thighs on the grill. It’s versatile, flavorful, and you can make it as spicy as you wish.

Since we’re heading face first into fall, it’s time again to start busting out the trusty sheet pan recipes! They’re my go-to on busy nights; I still kind of can’t get over how easy they are. This chimichurri pork chop recipe is no different.

If you’ve got time, I recommend brining the pork chops for at least a few hours beforehand, overnight if possible.

I usually do a 2:1 water to salt ratio, and make sure to rinse the pork chops well afterward. Pork has a tendency to dry out, but brining keeps the chops moist and practically fool proof!

If you don’t have time to brine, however, no worries. Even if you leave the chops in the oven a bit longer than intended, the chimichurri sauce makes up for all kinds of ills!

I love serving these zingy chimichurri pork chops with green beans, since their fresh flavor holds up well to roasting, which brings out an innate nuttiness in the beans.

But again, the beauty of sheet pan dinners is their versatility.

If you can’t get your hands on green beans, lots of other veggies would work; diced potatoes, sliced zucchini, broccoli, cauliflower, even carrots, if they’re sliced thin enough to roast at the same time as the pork.

Because that’s the only trick with sheet pan dinners, isn’t it? Everything needs to roast alongside together and be done at the same time. Make sure your vegetables are in that kind of sweet spot size; not too thick and not too thin. Whatever side you choose needs to be done in the same amount of time as the pork.

(Although… if you have to remove one item beforehand and then finish cooking the rest, no one will die. The world will keep turning. You have my permission to experiment when you like).

 

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Sheet Pan Chimichurri Pork Chops and Green Beans
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 1 cup chimichurri sauce see recipe link in notes
  • 2 pounds boneless pork chops
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 1/2 pound trimmed green beans
Instructions
method:
  1. Preheat the oven to 400*F. Line a rimmed sheet pan with aluminum foil or parchment paper. Spoon the chimichurri sauce evenly over the pork chops and arrange on one end of the sheet pan, leaving an inch or so space between each chop.
  2. In a large bowl, toss the green beans with salt, pepper, and olive oil. Add the green beans to the sheet pan at the opposite end of the chops, spreading out as much as possible without touching the chops.
  3. Place the pan in the oven and roast for 15-18 minutes, or until the green beans are cooked through and the chops register 165*F with a meat thermometer inserted at their thickest point.
  4. Remove and allow to cool slightly before serving.
Recipe Notes

Click here for the chimichurri sauce recipe. Pork chops will cook up extra moist if they've had a chance to brine before cooking. At least 2 hours before cooking, mix together a ratio of 2 parts water or buttermilk to 1 part salt, stirring to dissolve the salt. Add the pork chops to the brine and store in a large ziplock bag or a bowl covered in plastic wrap. Let sit for up to overnight or at least 2 hours. Make sure to rinse the pork chops thoroughly after they are removed from the brine.

Looking for a perfect marinade or sauce for your grill or bbq dish? This chimichurri sauce is full of fresh, herby flavors with a spicy kick!
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Chimichurri Sauce
This fresh, herby, zingy sauce is kicked up with a dash of spicy heat. It makes a great marinade or dipping sauce for your items on the grill! When you’re removing the stems from the herbs, don’t worry about some stems left on; just remove what you can. I grasp the bundle by the leaves and use scissors to cut them stems below; anything above that is fine to be blended in the food processor. You don’t need a food processor to make this sauce, but it does make a smoother sauce much more easily than just chopping by hand. This sauce will last about 1 week if covered tightly and kept chilled in the fridge.
Author: Ruthy Kirwan
Ingredients
ingredients
  • cup red wine vinegar
  • 1 bundle fresh cilantro , most of the stems removed and roughly chopped (about ½ cup)
  • ½ bundle fresh parsley , most of the stems removed and roughly chopped (about ¼ cup)
  • 1 ounce fresh oregano , most of the stems removed and roughly chopped (about 3 tablespoons)
  • 2 shallots , roughly chopped
  • 2 garlic cloves , roughly chopped
  • 1 tablespoon red chili flakes
  • 1 teaspoon salt
  • ¾ cup extra-virgin olive oil
equipment:
  • 3- QT or larger food processor , fitted with the S blade
Instructions
method
  1. Add all ingredients except for the olive oil to the food processor.
  2. Pulse 5 or 6 times, pausing in between to remove the lid and scrape the sides down, until all the ingredients are combined and starting to blend.
  3. Add the olive oil in 2 or 3 batches, pulsing in between additions. Scrape down the sides as necessary.
  4. To finish, blend on high until the sauce is smooth and blended.
Recipe Notes

Makes: about 2 cups 

 

Sheet Pan Kielbasa Dinner with a Sweet Mustard Glaze

I love sheet pan dinner recipes- how can you not!? Especially this easy one-pan kielbasa, sweet red peppers, onions, brushed with a sweet mustard glaze.

I love sheet pan dinner recipes- how can you not!? Especially this easy one-pan kielbasa, sweet red peppers, onions, brushed with a sweet mustard glaze.

I think I’m starting to develop a sheet pan dinner obsession.

Is that a bad thing, do you think? My guess is likely that no, not a bad thing at all. I’m also willing to guess you’re with me on this. Right?

Because truly, how can it be a bad thing to enjoy what is basically the perfect weeknight dinner recipe? Toss delicious ingredients on a pan. Season appropriately. Place in a hot oven until cooked. Eat.

Could not be easier, and I love that so, so much.

This sheet pan dinner features plump, juicy, smoked kielbasa and is my play on the old Italian standby, sausage and peppers. Did you know smoked kielbasa and sweet, slightly spicy peppers goes awesome together? If you do, you’re probably from the Midwest and know Polish-Americans. Just saying.

I love the combo of heat, sweet, and spice in this sheet pan dinner. You’ve got crispy sweet red peppers, yellow onions, smoky kielbasa, all covered in a 3-ingredient mustard glaze that’s also perfection as a salad dressing. So while you’re at it, make a big, leafy salad and toss it with the remainder of this sauce. Serve some crusty bread on the side and you’ve got a dinner in 20 minutes that’s full of flavor and a bit of bite.

See why these sheet pan dinner recipes are my new thing!? They’re too crazy easy not to be!

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Sheet Pan Kielbasa Dinner with a Sweet Mustard Glaze
Author: Ruthy Kirwan
Ingredients
  • 1.5-2 pounds smoked kielbasa sausages , sliced in half
  • 2 sweet red peppers , ribs and seeds removed, sliced into 1/4" thick strips
  • 1 large yellow onion , sliced
  • 3 tablespoons brown mustard
  • 2 tablespoons light brown sugar
  • 1 tablespoon apple cider vinegar
Instructions
  1. Preheat the oven to 400*F.
  2. Line a sheet pan with aluminum foil or parchment paper.
  3. Arrange the kielbasa, peppers, and onions into 3 separate piles on the pan.

  4. Whisk together the mustard, sugar, and vinegar. Brush onto the sausages, then drizzle any remaining sauce on the peppers and onions.

  5. Bake for 8-10 minutes, then use a spatula to toss the peppers and the onions so that they brown evenly.
  6. Bake for another 8-10 minutes, or until the peppers and onions have softened and started to brown and the sausage is plump and browned.
  7. Serve hot.

You might also like: 

17 Easy Sheet Pan Dinners for Busy Nights 

Loaded Sheet Pan Cauliflower Nachos

20-Minute Sheet Pan Korean BBQ Salmon and Bok Choy

30-Minute One Pan Balsamic Caprese Chicken

A simple, one-pan weeknight dish that's ready in 30 minutes. Click the recipe to find out why my toddler refers to it as 'candy chicken'. It's that good!

A simple, one-pan weeknight dish that's ready in 30 minutes. Click the recipe to find out why my toddler refers to it as 'candy chicken'. It's that good!

I’m loving this simple weeknight one-pan caprese chicken dish!

This easy caprese chicken is a perfect weeknight dinner, and totally packed with flavor thanks to the melty cheese, fresh summer tomatoes, basil, and a drizzle of balsamic glaze.

If you’re not sure, consider this: my toddler loves this caprese chicken dish so much she calls it ‘candy chicken’. This is from the child that can go a whole 24 hour period living on four carrot sticks and a cup of milk, so the sheer fact she loves this recipe gets it a gold star in my book.

This One Pan Balsamic Caprese Chicken is drizzled with a balsamic glaze (“candy”, according to my toddler) and crazy simple to make.

The recipe here calls for chicken thighs since I find them so much more flavorful (and affordable!) than chicken breasts, but feel free to substitute breasts for thighs if you prefer.

I used sliced vine tomatoes here, but since it’s summer, you’ve got my full permission to go tomato crazy, if you want. Use cherry tomatoes, heirloom, big juicy beefsteak tomatoes; whichever looks best to you will work beautifully in this recipe. #allthetomatoes

A simple, one-pan weeknight dish that's ready in 30 minutes. Click the recipe to find out why my toddler refers to it as 'candy chicken'. It's that good!
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30-Minute One Pan Balsamic Caprese Chicken
Author: Ruthy Kirwan
Ingredients
ingredients
  • 1/3 cup balsamic vinegar
  • 6-7 boneless, skinless chicken thighs (about 1.5 pound)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 6-7 fresh basil leaves (about one 2oz package)
  • 4-5 vine tomatoes , sliced
  • 8 ounces fresh mozzarella , cut into 6-7 thick slices
  • freshly ground pepper , to taste
equipment:
  • 1 large stainless steel ovenproof pan , at least 10" wide
Instructions
  1. Preheat the oven to 400*F.
  2. Place the pan over medium-high heat and add the balsamic vinegar. Bring to a boil and allow the vinegar to reduce, stirring occasionally. Let the vinegar reduce until it is thick and syrupy enough to coat the back of a spoon, about 3-5 minutes. Remove from the heat, pour into a cool bowl and set aside for later. Clean the pan and return it to the stovetop.
  3. Place the chicken thighs between cling film. Using a kitchen mallet, pound thighs so that they are each about 1" thick. Sprinkle evenly with the salt.
  4. Add the olive oil to the pan and heat on medium-high until shimmering. Add the chicken thighs in one layer and fry until golden brown on the bottom, then turn and brown the other side.
  5. Layer the chicken with 1-2 leaves of basil, then the tomatoes, then the slices of fresh mozzarella.
  6. Turn off the heat of the stovetop and place the pan in the hot oven.

  7. Bake for 10-12 minutes, or until the cheese has fully melted and is beginning to brown. 
  8. Remove the pan from the oven and drizzle with the reserved balsamic vineger glaze
  9. Serve hot.

You might also like:

Tandoori Chicken Naan Pizza

Chicken Meatballs Dipped in Garlicky Honey Mustard Sauce

Sheet Pan Kielbasa Dinner with a Sweet Mustard Glaze

Easy Spanish Omelette

The Spanish omelette (“tortilla”) is the perfect weeknight meal, and it’s even better the next day as leftovers!

My husband introduced me to Spanish omelettes (also known as tortillas) years ago when we were first dating, and I fell for them immediately.

Unlike a flat Mexican tortilla, a Spanish tortilla is a thick omelet, made with thinly sliced potatoes and diced onions and sometimes peas and garlic. To make a traditional Spanish omelette, you flip the entire omelette halfway through cooking by inverting it onto a plate and then sliding the omelet off the plate and back onto the pan to finish cooking.

It’s a trick that works perfectly when it works… and ends up in disaster when it doesn’t! In the recipe below, I’ll walk you through two different styles; one with the inverted flip if you’re the adventurous sort, and the other if you feel like just slipping the Spanish omelette into the oven so it can finish cooking there instead.

The “flip” might sound complicated, but it’s not! This is such an easy recipe and it a PERFECT weeknight dinner. I usually serve my Spanish omelette with a bit of mayo, some salad and a hunk of crusty bread. It makes fabulous leftovers, too.

The recipe’s there, after the jump! (more…)

15-Minute Peanut Satay Chicken Skewers

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15-Minute Peanut Satay Chicken Skewers
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Author: Ruthy Kirwan
Ingredients
  • 3 tablespoons sesame oil
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 3 tablespoons tahini paste
  • 2 tablespoons peanut butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • 1 large clove garlic minced
  • 1.5 pounds boneless skinless chicken thighs, sliced into long strips
equipment:
  • grill or cast iron grill pan
  • 8-10 wooden or metal skewers
Instructions
Method:
  1. Heat a gas or coal heated grill to medium heat. Alternatively, if you are using a grill pan, spray with a little cooking oil and place over medium-high heat.
  2. Combine sesame oil through minced garlic, and stir to mix sauce thoroughly.
  3. Add chicken to the sauce and turn to coat. Skewer the chicken strips and set the skewers aside.
  4. Place the skewers on the grill or grill pan and cook, 3-5 minutes each side. The chicken is done when there are blackened grill marks, and the chicken registers 165*F on a meat thermometer. You may have to work in batches.
  5. Serve immediately, or remove from skewers and chill. Skewers will last for up to one week if kept tightly covered and in the refrigerator.

Loaded Sheet Pan Cauliflower Nachos

Using cauliflower as a meat substitute works SO well, I even surprised myself! It adds a nutty, flavorful depth that it will knock your socks off.Using cauliflower as a meat substitute works SO well, I even surprised myself! It adds a nutty, flavorful depth that it will knock your socks off.

Using cauliflower as a meat substitute works SO well, I even surprised myself! It adds a nutty, flavorful depth that it will knock your socks off.

Using cauliflower here as a meat substitute in these loaded sheet pan cauliflower nachos works SO well, I even surprised myself, to be honest.

I’m not sure that up until this point I had ever even thought nachos could be vegetarian, let alone shine; but these loaded sheet pan cauliflower nachos completely proved me wrong.

Healthy, low-carb, super easy loaded cauliflower nachos recipe! Use cauliflower as a meat substitute on these simple vegetarian nachos; it's so good, I even surprised myself!

Cauliflower is such a ‘hip’ vegetable these days, it almost seems overdone to use it on something as simple as a nacho. But then again – add anything to crispy, salty nachos, topped with some sour cream, cilantro, corn, Valentina hot sauce (my favorite hot sauce for nachos and all things Mexican-flavored, hands down), and it’s pretty hard to not make something freaking delicious.

The roasted cauliflower adds such a nutty, flavorful depth that it will knock your socks off. I recommend slicing the florets in wider, thinner strips as opposed to chunks; they will have more surface area to caramelize, which ups that great flavor exponentially.

Healthy, low-carb, super easy loaded cauliflower nachos recipe! Use cauliflower as a meat substitute on these simple vegetarian nachos; it's so good, I even surprised myself!

You can roast a whole head beforehand and then slice, but that takes a lot longer – up to an hour for the cauliflower to cook through. If you’re in a hurry, chopping and then roasting is key.

These loaded sheet pan cauliflower nachos just confirm my love of all things sheet pan dinner. Maybe I’m starting to become obsessed with the bauty of throwing ingredients on a rimmed sheet pan (<those are my fave brand, btw) and popping it in the oven. Maybe I’m already obsessed.

I mean, really: is there any type of easier dinner than a sheet pan meal? They’re fully customizable, a great way to use up leftovers, and (often) ready in about 20 minutes. Pretty much my favorite type of meal.

Pair sheet pan meals with loaded nachos, and you just get something… special. Like, loaded sheet pan nachos topped with roasted cauliflower. It’s practically perfect.

Healthy, low-carb, super easy loaded cauliflower nachos recipe! Use cauliflower as a meat substitute on these simple vegetarian nachos; it's so good, I even surprised myself!

Top these sheet pan nachos with any extra veggies you have lying around!

I love fresh corn and radish with avocado and hot sauce, but you can add zucchini, tomatoes, even wilted spinach.

I like to turn to sheet pan nachos on nights when I can’t think of something more creative to cook and have extra veggies that need to be used up. Have fun!

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Loaded Sheet Pan Cauliflower Nachos
Author: Ruthy Kirwan
Ingredients
for nachos:
  • 1 head of cauliflower
  • 1 tablespoon olive oil
  • 3-4 handfuls tortilla chips
  • 6-8 ounces shredded cheddar cheese
  • 8-10 cherry tomatoes , halved
  • 1/2 cup fresh corn
for garnish:
  • 2 radish , sliced
  • 1/2 avocado , sliced
  • 2 tablespoon chopped fresh cilantro
  • 3-4 tablespoons sour cream
  • hot sauce , to taste
  • 1 lime , quartered
Instructions
  1. Preheat oven to 450*F.
  2. Remove the core from the head of cauliflower, then roughly slice into thin florets.
  3. Drizzle the cauliflower with olive oil, tossing to coat evenly with the oil.
  4. Roast the cauliflower for 15-20 minutes or until browned and soft, and gives away easily when pricked with a knife or fork.
  5. While the cauliflower is roasting, line a sheet pan with aluminum foil. Spread the tortilla chips evenly on the pan.
  6. Once the cauliflower is roasted, turn into a bowl and then scatter evenly on top of the tortilla chips.
  7. Add the cheese, then the tomatoes and fresh corn.
  8. Bake the nachos for 8-10 minutes, or until the cheese has melted and is bubbly.
  9. Remove and garnish with sliced radish, sliced avocados, fresh cilantro, and sour cream. Add hot sauce to taste and fresh lime juice.

You might also like: 

17 Easy Sheet Pan Dinners for Busy Nights

Sheet Pan Kielbasa Dinner with a Sweet Mustard Glaze

Sheet Pan Chimichurri Pork Chops
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