Sheet-Pan Smoky Pork Chops with Roasted Sweet Potatoes, Burst Tomatoes & Quick Chimichurri

Instructions

1. 1

   Position rack in the center of your oven and preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment paper for easy cleanup.

   5 min

   Tip: A hot 425°F oven is key here to get crisp sweet potatoes and caramelized pork without overcooking the meat.

2. 2

   Toss 2 large sweet potatoes, cut into 1/2-inch cubes directly on the sheet pan with 1.5 tbsp olive oil, 0.5 tsp smoked paprika, 0.5 tsp garlic powder, and 0.5 tsp kosher salt. Spread into an even layer and roast for 10 minutes to give them a head start.

   10 min

   Tip: Sweet potatoes take longer than pork chops, so this 10-minute solo roast ensures everything finishes together perfectly.

3. 3

   While the potatoes start roasting, pat 4 bone-in pork chops dry with paper towels. Rub both sides with 1 tbsp olive oil, then season evenly with 1 tsp smoked paprika, 0.5 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 0.5 tsp kosher salt, and 0.5 tsp freshly cracked black pepper.

   5 min

   Tip: Drying the pork chops thoroughly with paper towels helps the spice rub stick and ensures a better sear in the oven.

4. 4

   In a small bowl or liquid measuring cup, stir together 1 cup fresh flat-leaf parsley, finely chopped, 0.25 cup fresh cilantro, finely chopped, 3 cloves garlic, minced, 0.25 cup extra virgin olive oil, 2 tbsp red wine vinegar, 0.5 tsp crushed red pepper flakes, and 0.25 tsp kosher salt. Set aside.

   5 min

   Tip: Making this sauce ahead gives the flavors a few minutes to meld while everything roasts.

5. 5

   Carefully remove the sheet pan from the oven. Push the sweet potatoes to the outer edges. Nestle the seasoned pork chops into the center and add 1 pint cherry tomatoes into the open gaps around the potatoes. Return to the oven and roast for 14-16 minutes, until the pork reaches an internal temp of 145°F and the tomatoes start to burst.

   15 min

   Tip: Use an instant-read meat thermometer inserted into the thickest part of the chop (away from the bone). Pull them right at 145°F so they stay tender!

6. 6

   Remove the pan from the oven and let the pork rest directly on the pan for 3-5 minutes. Spoon generous amounts of the fresh chimichurri over the pork chops and burst tomatoes right before serving.

   3 min

   Tip: Don't skip the rest step! Resting reabsorbs juices into the pork while the hot bursting tomatoes mix with the chimichurri for an incredible pan juice.