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).
- 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
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.
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.
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.
Remove and allow to cool slightly before serving.
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.
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.
- ⅓ 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
- 3- QT or larger food processor , fitted with the S blade
Add all ingredients except for the olive oil to the food processor.
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.
Add the olive oil in 2 or 3 batches, pulsing in between additions. Scrape down the sides as necessary.
To finish, blend on high until the sauce is smooth and blended.