Italian Pork Chops

These Italian Pork Chops require just a few ingredients and are baked in the oven with loads of veggies. Have it ready and on the table in just 30 minutes!

I’m all about easy dinners with the meat and veggies baked together on a single sheet pan. If you’re with me, you need our Sheet Pan Chicken Fajitas and Baked Honey Mustard Chicken!

An Italian seasoned pork chop on a plate with orzo pasta and veggies

A Quick & Easy Weeknight Dinner

The time between when the kids get home from school and dinner can be pretty rough. Kids are tired from school, hangry, there are activities to go to… there’s just not a ton of time to prepare a healthy meal for the family.

Meals like Creamy Penne Pasta and these Italian Pork Chops are perfect for those stressful nights when you need to get dinner on the table fast!

As much as I love the tender flavorful pork, the veggies in this dish are awesome. I could eat these roasted veggies all day long. And what’s great is my kids like them too. I hope you enjoy this meal as much as we do!

boneless pork chops in a glass baking dish

The Whole Meal Made on One Pan!

One of the things that makes this such an easy dinner is that the entree (pork chops) and the side (roasted vegetables) are all seasoned and roasted on the same sheet pan!

SEASON. To assemble this one pan meal, just throw the veggies on the pan, toss with a mixture of oil, Italian seasoning, salt, pepper, and Parmesan cheese and rub the pork chops with the same seasonings.

BAKE & BROIL. Pop it in the oven, flipping the pork chops halfway through, and end it by broiling until perfectly browned. Pork chops should have an internal temp of 145°F for medium rare and 160° for medium. Allow them to rest for 3-5 minutes before cutting.

SERVE. Sprinkle on more Parmesan if desired (but let’s be real—who doesn’t have that desire) and serve with a side of orzo, pasta, rice, baked potato… Voila! A quick, tasty, healthy, and balanced meal for the whole family.

*Note: We used thin cut pork chops and pounded them to tenderize. If you use a thicker cut chop be sure to pound it to tenderize and adjust the cook time. Thicker cuts will need extra time. 


A great thing about using veggies is you can use whatever you love. Some other delicious additions include:

  • pearl onions
  • broccoli and cauliflower florets
  • brussel sprouts
  • asparagus
  • cut baby potatoes.

I will often buy a package of assorted frozen veggies to toss on the pan to make the dish even easier. Using produce that’s in season is also a great idea as they’re often fresh and inexpensive.

Sub in Chicken: Substitute the pork chops with chicken breasts. Bake time 375 for 30 minutes.

Italian style pork chops on a sheet pan with vegetables

Prepping Ahead & Storing Leftovers

You can PREP the ingredients in the morning or even the night before. Chop and store the veggies in the fridge. Store stronger flavored produce, like onions and bell peppers, in their own containers. 

STORE any leftovers in a container in the fridge for 2-3 days.

REHEAT in the oven or the microwave.

Closeup of a baked Italian pork chop on a plate with vegetables and pasta

For more pork chop recipes, check out:

Italian Pork Chops Recipe

5 from 16 votes
These Italian Pork Chops require just a few ingredients and are baked in the oven with loads of veggies. Have it ready and on the table in just 30 minutes!
Course Main Course
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 450 kcal
Author Lil’ Luna


  • 4 bone-in pork chops thin cut, pounded to tenderize
  • 1 zucchini squash cut into 1 inch pieces
  • 1 summer squash cut into 1 inch pieces
  • 1 red bell pepper cut into 1 inch pieces
  • 4 tbsp virgin olive oil
  • 2 tbsp italian seasoning
  • 1 tsp salt
  • fresh cracked black pepper
  • 1/4 cup freshly grated parmesan (plus more for garnish)


  • Preheat oven to 400 degrees F. Place the chopped veggies on a large sheet pan.
  • In a small dish, mix oil, Italian seasoning, and salt. Pour half of it over the veggies along with the Parmesan cheese and toss.
  • Place the pork chops on top of the veggies and then coat both sides of the pork chops with the remaining oil seasoning. Sprinkle everything with fresh cracked pepper.
  • Bake for 8 minutes, flip the chops, bake another 8 minutes and then increase the oven heat to broil. Broil for 4-6 minutes or until nice and browned.


These look amazing, Melanie!! Who doesn’t love a good pork chop? For more delicious recipes from Melanie, check out, Garnish & Glaze.

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About Melanie

Melanie is the cook and photographer behind the blog Garnish & Glaze. When she’s not playing princesses with her two little girls, she’s experimenting in the kitchen. She takes simple ingredients and creates everything from healthy dinners to indulgent desserts.

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Recipe Rating


  1. 5 stars
    Absolutely LOVE this recipe! I add mushrooms and pearl onions and double the seasoning. I am diabetic and it lowers my blood sugar!

  2. 5 stars
    Excellent recipe. Followed it roughly. Inspired me to use fresh herbs (rosemary, oregano, basil, garlic) and garden veggies that had been staring at me for days (zucchini, squash, red peppers, onion). Add some cubed rosemary and olive oil potatoes roasted in the oven at the same time, and this recipe made a weekday meal to remember out of some plain old chops. Throw in an ’07 super tuscan and we’re more than good to go.

  3. 5 stars
    This recipe was so easy to prepare and was absolutely delicious. The porks chops were so tender, to my surprise, and veggies were just right. It was nice to not have to stand over and check every few minutes during the baking process…A recipe keeper!💜

  4. 5 stars
    Fantastic. Takes longer to bake than suggested (almost double the time)–definitely depends on thickness of pork chops–but these are a winner

  5. 5 stars
    I made them for dinner the other night and they were Delicious. Definitely going on our favorites list.
    I did cook the chops for a little longer and when I went to put them in the broiler I took the pork chops off the veggies so they would also get that roasted flavor and look.
    Other than that, I followed the recipe and it was really really good 😊 Thanks for sharing it with us.

  6. This was a quick and great tasting meal. I didn’t have any summer squash on hand, so I added 1/2 sweet onion and a 1/2 jar Trader Joe’s Marinated Artichokes.