Sheet Pan Thyme Pork Chops and Marinated Salad
Print Recipe
5 from 1 vote

Sheet Pan Thyme Pork Chops and Marinated Salad

Sheet Pan Thyme Pork Chops and Marinated Salad. You’re going to love this sheet pan pork chops and tomato cucumber salad with its simple ingredients.
Prep Time3 hrs
Cook Time25 mins
Total Time3 hrs 25 mins
Course: Lunch, Main Dish
Cuisine: American
Keyword: Meal Prep, Pork
Servings: 4 servings
Author: Meal Prep on Fleek

Ingredients

Marinated Pork Chops

  • 4 boneless pork chops fat trimmed
  • 1/4 cup avocado oil
  • 1 tbsp minced shallot
  • 2 tbsp fresh thyme de-stemmed, leaves only
  • 2 tsp Minced Garlic
  • 1 tsp lemon pepper seasoning
  • 1/2 tsp Salt
  • 1 large Lemon zest and then juice

Marinated Cucumber Salad

  • 1 English cucumber diced
  • 3 roma tomatoes diced
  • 2 tbsp fresh flat leaf parsley chopped
  • 2 tbsp olive oil
  • 1 tbsp minced shallot
  • 1/2 tbsp red wine vinegar
  • 1/2 tbsp lemon juice
  • 1/2 tsp Salt
  • 1/2 tsp lemon pepper seasoning
  • 1/4 tsp red chili flakes
  • 1/4 tsp dried oregano
  • 1 medium Lemon zested

For serving

  • cups fresh arugula

Instructions

  • In a large bowl, combine marinated pork chop ingredients, flipping and placing chops so that they are covered/coated in marinade. Cover bowl and place in the fridge to marinate a minimum of 3 hours.
  • Place all salad ingredients into a separate bowl, toss until well-incorporated in the marinade. Cover bowl and place in the fridge to marinate a minimum 30 minutes.
  • Once pork chops have finished marinating, preheat oven to 425℉ and line a sheet pan with foil.
  • Remove pork chops from marinade and place onto a lined sheet pan. Place on middle oven rack and roast for ~20-25 minutes (depending upon how thick pork chops are), reaching an internal temperature of 145℉ — flip chops half-way through cooking, as well. Allow chops to rest ~3 to 5 minutes once fully cooked and out of the oven.
  • Next, give the marinated salad a quick toss and serve alongside roasted pork chops (placed onto of bed of arugula).
  • Serve, store, and enjoy!

Notes

Nutrition for 1 out of 4 servings:
22.7g Protein | 6.4g Carbs | 27.9g Fat | 1g Fiber | 372 Calories