Mediterranean Sheet-Pan Pork Chops
A quick and easy sheet pan meal. Simple pork chops with saucy peppers and tomatoes finished with some salty capers and olives. Hot tip: Keep in mind if using bone-less pork chops they will take a few minutes less on each side to cook through.
Cook Rice
01
| 1 cup | long grain white rice |
| 1.33 cup | water |
Rinse rice well. In a medium sized pot bring water and rice to a boil over medium-high heat. Once boiling, stir one last time and cover with a lid. Reduce heat to low and let cook 25 minutes.
Prepare Ingredients
02
| 4 | roma tomatoes |
| 1 | bell pepper red, orange or yellow |
| 0.25 cup | kalamata olives pitted |
| 1 Tbsp. | capers |
Chop tomatoes into quarters lengthwise (4 wedges). Chop bell pepper into 1-2” pieces. Slice olives in half (remove pits not already pitted). Drain capers.
Broil Pork Chops and Vegetables
03
| 0.25 tsp. | red chile flakes |
| 2 Tbsp. | olive oil |
| 2 | pork chop bone-in |
| 0.25 tsp. | salt |
Heat oven to broil, with rack in second position from top (about 6” from element).
On a rimmed baking tray toss tomatoes, bell peppers, red cilli flakes and 1 tablespoons olive oil and 1/4 teaspoon salt.
Nestle pork chops in with vegetables, season meat with a sprinkle of salt. Drizzle remaining 1 tablespoon of oil over everything.
Broil for 6-8 minutes until browned.
Flip pork chops and add olives and capers to baking tray. Broil for another 6-8 minutes until cooked through (internal temperature at least 145F).
Serve
04
| basil |
Roughly chop basil. Serve pork chops and vegetables with rice, garnish with basil.