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 Pulled Chicken and Black Bean Quesadillas with Roasted Radish Slaw

When I need to get a super quick and mostly hands-off dinner on the table, I turn to sheet pan dinners. And I’m loving this family friendly sheet pan chicken quesadilla recipe!

I’m just adding these sheet pan recipes to my ever-growing obsession, guys. Unless you’re totes sick of them already, but I wonder how someone could be sick to death of a recipe that takes basically one pan, 20 minutes, and keeps the fam dam happy?

I don’t know. But if you’re loving these easy recipes as much as I am, come on over and sit right next to me.

This is one of the recipes highlighted in my 30-Day 20-Minute Meal Plan, and it’s definitely one of my faves from that collection.

(pst! Leave your email below and I’ll send you the first week of that 20 Minute Meal Plan, free!)

Heck yes, that sounds awesome!

Sign me up to the Meal Plan Buddies weekly email, and get your free weekly meal plan, grocery lists, and more.

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These sheet pan pulled chicken thigh quesadillas utilize leftover shredded chicken as the base, which makes them an awesome ‘chaining’ meal. You know, how when one dinner one night sort of…. blends into dinner the next night?

That’s called ‘meal chaining’, bud.

And it’s gonna save you a rid-donk-ulous amount of time each week if you utilize it. ‘Cook once, eat twice”, as they say!

So when you’ve got a rotisserie chicken, or just a plain ole roasted chicken, or any amount of chicken leftover to shred, pop it into these sheet pan chicken quesadillas and whip up a quick slaw and you’re laughing all the way to family dinner bank.

Or you’re just, you know, going about your business. Totally your call. But I’m thinking you’ll like this sheet pan recipe just a little bit more since it requires so little work to pull off.

Use any type of ‘tortilla’ or flatbread you’ve got going

I was sent a variety of flatbreads to try by the nice people at Flatout, and even though this particular flatbread is marketed for pizza crusts, it was a perfect quesadilla shell; just soft enough, crisped up beautifully in the oven. and had a ton of flavor. It’s only 120 calories, too, so if you’re doing the healthy thing, these flatbreads have your back.

There’s another sneaky leftover you can pop into these quesadillas: beans.

I love my slow cooker for many things, not only because it makes cooking beans so dang easy. I used to always forget to soak my beans. or not feel like I had the time to watch them as they cook.

But I’ve got a super simple crockpot black bean recipe that is almost completely hands off (read: no soaking!) yet yields the most flavorful, toothsome beans you could ever ask for. I’ll be sharing the recipe soon, so keep n eye out!

I’ll be sharing the recipe soon, so keep an eye out!

(Want the first week of my 20-Minute Meal Plan, which features this sheet pan recipe? Leave your email below and I’ll send it to you!)

Heck yes, that sounds awesome!

Sign me up to the Meal Plan Buddies weekly email, and get your free weekly meal plan, grocery lists, and more.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Cooked beans are an awesome dish to store in the freezer (yay for perfect leftovers!).

Whenever I make them, I make sure to double the batch and freeze the rest. They reheat like champs and can be used to bulk up ground beef or chicken dishes, saving time and cash.

But it’s the roasted radish slaw that totally brings these sheet pan pulled chicken quesadilla recipe together.

It cooks alongside the quesadillas and is served warm with the dish.

They require the most “work” in the whole recipe, clocking in at a grand total of… 10 minutes? Maybe 5? It’s all in your shredding/slicing technique, to be honest. The better you are with a knife, the faster this part of the recipe will come together.

 

After roasting, the sliced radish and cabbage are tossed in a simple mixture of apple cider vinegar and sour cream.

You don’t have to, but it’s nice to toss these when they’re fresh out of the oven; it helps the flavors of the apple cider vinegar kind of ‘cool’ a bit, while bringing the simple slaw flavors front and center.

But since they’re not cooked to death in a hot oven, the cabbage and radish retain a crispy crunch; just perfect to be served alongside the quesadillas, with their soft textures of black beans and chicken.

All in all, this is a recipe you’ll be pulling out of your back pocket for many a busy night to come.

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Sheet Pan Black Bean and Pulled Chicken Quesadillas with Roasted Radish Slaw
These simple sheet pan quesadillas use leftover shredded chicken as their base, making them a fabulous way to use up the remains of last night’s chicken dinner. If you don’t have leftover chicken, shred the meat from a store-bought rotisserie chicken. A 5 pound bird will give you roughly 3 cups of shredded chicken. The cabbage and roasted radish slaw can be made up to four days ahead and stored in a tightly covered container in the refrigerator.
Servings: 4
Author: Ruthy Kirwan
Ingredients
Ingredients:
For the quesadillas:
  • 2 tablespoons vegetable or canola oil
  • 1 small red onion diced (about 1 cup diced)
  • 2 cloves garlic minced
  • 1 cup cooked black beans
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro about ½ ounce
  • 8 flour or corn tortillas at least 5” across
  • 2 cups leftover shredded chicken
  • 6 ounces shredded cheddar cheese
  • Olive oil for brushing
For the slaw:
  • 1 small head green cabbage sliced thin (about 1 cup shredded cabbage)
  • 4-5 large radishes sliced into matchsticks (about 1 cup sliced radish)
  • 1 tablespoon vegetable oil
  • ½ teaspoon sea salt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sour cream
Instructions
Method:
  1. Preheat the oven to 400*F.
  2. Heat the vegetable oil in a large pot over medium heat until shimmering. Add the onions and cook, 3-4 minutes, until they have softened and have started to turn translucent. Add the garlic and stir into the onions, cooking until the garlic has whitened and become fragrant, about 1-2 minutes.
  3. Turn the heat to low and add the black beans, sea salt, pepper and cumin to the pot, stirring to combine. Heat gently for 3-5 minutes until the beans are heated through, then stir in the cilantro and set aside.
  4. Line 2 metal sheet pans with aluminum foil.
  5. Toss the shredded cabbage and radishes in 1 tablespoon vegetable oil and ½ teaspoon salt in a large bowl until evenly coated. Spread the mixture evenly on one sheet pan and place in the oven. Roast for 10 minutes, removing from the oven halfway through cooking and stirring.
  6. Once the cabbage and radish are done cooking, remove from the oven and place in a large bowl. Toss with the apple cider vinegar and sour cream until coated, and let sit, at least 5 minutes, until it’s time to serve.
  7. Place four tortillas on the second sheet pan, leaving at least ½” space between each tortilla.
  8. Take 1 cup of shredded cheddar cheese and divide evenly onto the tortillas on the sheet pan.
  9. Divide the black beans evenly on top of each tortilla, then top with the shredded chicken.
  10. Top each tortilla with the remaining shredded cheese, then add the remaining 4 tortillas on top of each. Brush each tortilla topper with olive oil, and place the sheet pan in the oven. Bake for 10 minutes, or until the cheese has fully melted and the tops of the tortillas have browned and crisped.
  11. Serve the quesadillas with the roasted slaw on the side.

Grilled Peach, Tomato and Mozzarella Salad

 I love this simple grilled salad of peaches, tomato, and mozzarella as a side for barbecues- or when you just want to take advantage of perfect summer produce!

Grilling brings out an inherent sweetness in tomatoes, and it highlights the sugars in peaches. Rounding out the entire dish is creamy, milky mozzarella, drizzled with a zing of balsamic vinegar and garnished with chopped fresh herbs.

Grilled Peach, Tomato, and Mozzarella Salad highlights summer produce like none other! This grilled salad is a perfect barbecue side, and the grill highlights a sweetness in the tomatoes that works perfectly with the perfumey peaches, topped with creamy mozz and a splash of balsamic vinegar.

Here’s how good this grilled salad of peach, tomato, and mozzarella is:

I ate it standing at the counter in my kitchen, using only my fingers. It’s one of those, “Ok, one more bite – and then I’ll stop” kind of salads. But… I didn’t stop.

The combo practically sings together at the end of a fork; a grilled salad of caramelized tomato, sweet, perfumey peach, topped off with milky mozz and a splash of vinegar and I swear, it’s like your taste buds threw a party. A party with a smoky bbq, a radio of summer tunes playing in the corner, and friends standing around gripping sweaty glasses of cold drinks while the sun beats down.

In other words, summer.

Grilled Peach, Tomato, and Mozzarella Salad highlights summer produce like none other! This grilled salad is a perfect barbecue side, and the grill highlights a sweetness in the tomatoes that works perfectly with the perfumey peaches, topped with creamy mozz and a splash of balsamic vinegar.

Perfect, delicious summer. It’s the start of August and that makes me feel panicked that I only have one month-ish left of summer to enjoy!

So with that in mind, head to the farmer’s market for sun-ripened produce, fire up the bbq, and make this grilled salad. Your taste bud party will thank you.

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Grilled Peach, Tomato, and Fresh Mozzarella Salad
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Grilling brings out the sweetness in peaches and tomatoes, and the milky creaminess of mozzarella with a zing of balsamic vinegar brings it all together. Great salad for summer evenings on the grill!

Servings: 2
Author: Ruthy Kirwan
Ingredients
Ingredients
  • olive oil for brushing
  • 1-2 ripe peaches pitted and sliced into rounds
  • 1-2 heirloom tomatoes stem removed and sliced into rounds
  • to taste large grain sea or kosher salt and freshly ground pepper
  • 3 oz fresh mozzarella torn or sliced into rounds
  • 1 tablespoon fresh oregano or basil leaves torn
  • 1/2 tablespoon balsamic vinegar
Instructions
Instructions
  1. Line a grill with aluminum foil and brush with olive oil or spray with nonstick cooking oil.
  2. Brush each slice of peach and tomato with olive oil on both sides and season with salt and pepper.
  3. Arrange the slices on the aluminum foil, leaving a little space between each slice.
  4. Grill for about one minute each side, until grill marks appear and the fruit has softened slightly.
  5. Place the grilled slices on a plate and scatter with fresh mozzarella. Sprinkle with the oregano or basil, drizzle with balsamic vinegar, and serve immediately.

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Picky Eaters? Here are 13 Quick and Easy Kid Friendly Recipes!

If you're struggling to find meals your picky eaters will enjoy, look no further! I've compiled a great list of quick and easy recipes your kids will love. If you're struggling to find meals your picky eaters will enjoy, look no further! I've compiled a great list of quick and easy recipes your kids will love.

If you're struggling to find meals your picky eaters will enjoy, look no further! I've compiled a great list of quick and easy recipes your kids will love.

Struggling to find easy meals your kids will eat? Here’s a great list of quick and easy recipes, made especially for picky eaters!

When I was a new mom, and my daughter was just starting to eat solids, I spent a lot of time patting myself on the back for raising such a good eater. “She eats everything!” I bragged. Then she turned 3. And now? Picky eaters ain’t got nothing on this kid.

With her, it’s a lot more about controlling what she eats instead of telling me what she doesn’t like – this is a typical toddler/preschooler thing, and in most cases, I just roll with it. But that doesn’t mean we get to escape the same mealtime struggles that others with picky eaters get to experience!

So I sat down and began compiling a list of tasty, quick, and easy recipes that I thought she would happily dig into. I have zero time or patience for cutting sandwiches into butterflies or whatever other super-cute ideas you see on Pinterest, but I am always down for cooking a recipe that doesn’t take too long and tastes delicious.

And now you get to reap the benefits of my searching! (more…)

5-Minute Blender Green Goddess Dressing




Hello? 1970’s calling, I’ve got your dressing here. I’m loving this simple change-up to the classic Green Goddess Dressing, with the addition of tangy buttermilk!

The first time I tried Green Goddess dressing I was a teenager, waiting tables at a bar & grill style restaurant in the mall in my hometown. One of the cooks had brought it in to have on his salad during a break, and I fell in love with the creamy, herby flavor.

Green Goddess was popularized in the 1970’s due to, as wikipedia informs me, a promotional meal to celebrate the opening night of a play with the same name. The play was popular, but the dressing recipe was the bigger hit of the night, and Green Goddess became a ubiquitous salad dressing.

(more…)

Super Creamy, Extra Cheesy Macaroni and Cheese

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

Macaroni and Cheese is the ultimate in comfort food, and this recipe does not disappoint!

Creamy, cheesy, delectable- this is not diet food, make no mistake. I sincerely hope you’re not making this super creamy macaroni and cheese if you’re planning on having a bikini ready body soon!

But we can all afford a little indulgence here and there, right? Bonus, this is a perfect quick weeknight dish to make, and easy enough to throw together when you’ve got hungry little people clinging to your legs and whining for graham crackers.

I know this, because that is my life most nights at about 6pm, and this mac and cheese rivals anything out of a blue box. It’s also a great way to use up some leftover cheese, if you have any laying around!

If you make a point to start boiling the noodles and then starting the sauce, there’s a good chance you’ll have everything ready at the same time. And since the sauce clocks in at just under 15 minutes, that means there’s only a quarter of an hour standing between you and the creamiest, dreamiest, cheesiest mac and cheese ever.

Want to sneak some healthy stuff in there? I’ll often toss my super creamy macaroni and cheese with wilted spinach, or peas, or chopped asparagus. My picky toddler painstakingly removes every single shred of “green”, but at least I know I’ve done what I can to pretend she’ll willingly eat vegetables.

There's only 15 minutes standing between you and the dreamiest creamy macaroni and cheese ever! This homemade stovetop mac and cheese is so easy, a great kids recipe, and quick enough to make for a weeknight meal.
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Super Creamy Extra Cheesy 15-Minute Macaroni and Cheese


Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 6 tablespoons unsalted butter
  • 1/2 cup white flour
  • 2 cups whole or 2% milk
  • 1 teaspoon salt
  • 8 ounces shredded mozzarella
  • 8 ounces American cheese
  • 4 cups cooked macaroni pasta (about 2 1/2 cups uncooked)
Instructions
  1. In a large bottomed pot over medium heat, melt the butter. Whisk in the flour and cook until the flour has turned a light brown, the color of milky coffee (about 3-5 minutes) 

  2. Slowly whisk in the milk, taking care to whisk clear any lumps that might appear. Add the salt and stir to combine.

  3. Add the cheese in 2 to 3 batches, stirring well between each addition. The sauce is ready when all the cheese has been added and the sauce is smooth, with no lumps.

  4. Toss the cheese sauce with the cooked macaroni pasta until coated. Serve warm. 

  5. This macaroni and cheese will keep stored in the fridge in a tightly covered container for up to one week. 

Recipe Notes

If you use 2% milk here, make sure you use American cheese or another cheese with a high milky fat content; you need that extra fat in there or the sauce will break. 

**Please note that 4 cups of cooked macaroni and cheese is equal to about 2 1/2 cups uncooked pasta. To save time, I start boiling the pasta and then make the sauce; that way they will both finish around the same time. Make sure the pasta is well drained before stirring it into the sauce. 

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