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Sheet Pan Greek Pork Chops with Squash and Potatoes

Sheet Pan Greek Pork Chops with Squash and Potatoes

4 (1” thick) Frenched pork loin chops
½ c. fresh lemon juice
4 T. olive oil
3 T. minced garlic
3 T. chopped fresh oregano
Kosher salt, black pepper
2 yellow squash, sliced ½” thick
1 large zucchini, sliced ½” thick
½ lb. small red potatoes or baby Yukon gold, quartered

  1. Place chops seasoned with salt and pepper in 13×9” baking dish.
  2. Whisk together lemon juice, oil, garlic, oregano, salt and pepper. Save 2 T. of the marinade. The rest pour over chops and coat both sides. Cover and chill 4-6 hours or overnight.
  3. Preheat oven 425.
  4. Combine squash, zucchini and potatoes with reserved marinade.
  5. Spread the veggies on a rimmed baking sheet lined with heavy-duty foil.
  6. Remove pork from marinade, discard marinade. Pat dry with paper towels and place on top of veggies.
  7. Bake 25 minutes. Increase temperature to BROIL and broil until meat thermometer inserted into thickest portion registers 140, about 5 minutes.
  8. Transfer pork to serving platter and cover with foil.
  9. Return pan to oven and broil veggies until slightly charred, another 3-5 minutes.
  10. Transfer veggies to serving bowl and toss with salt and pepper and serve with chops.
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