4Bone In Pork Chops1” thick. seasoned with salt and pepper on both sides
1PoundBaby Potatoes cut into ½” pieces
1Poundcarrotscut into ½” thick pieces
2Cupswhite button mushroomsleft whole
1TablespoonCanola Oil
½TeaspoonGarlic Powder
½ Teaspoon Onion Powder
½ TeaspoonTable Salt
¼TeaspoonBlack Pepper
½TeaspoonPaprikaOptional
4TablespoonsBBQ Saucefor the pork chops
Instructions
preheat oven to 425°F
Prepare a baking sheet by lining it with tinfoil or parchment paper.
wash and cut the carrots and potatoes. Take care to cut them into ½” pieces. If they are too big they will not be cooked in time.
place the chopped potatoes and carrots on the baking sheet with the mushrooms. Add the oil, onion powder, garlic powder, salt and pepper (and paprika if using) toss to coat everything.
season the pork chops on both sides with a liberal amount of salt and pepper. Use your own discretion on amounts. Brush ½ Tablespoon of BBQ sauce on each side and then nestle each chop between the veggies On the sheetpan.
Bake for 15 minutes. Flip. Bake for an additional 15 minutes. Cook time may vary based on the thickness of the chop. Once the internal temperature reads 170°F they are done!
if you want to add some char to the chops turn your oven to broil and let the fat and meat brown under the broiler for a minute or two until desired colour is achieved.