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Sheet Pan Thyme Pork Chops and Marinated Salad

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 Time: 3 hours
Cook Time: 25 minutes
Total Time: 3 hours 25 minutes
Course: Lunch, Main Dish
Cuisine: American
Keyword: Meal Prep, Pork
Servings: 4 servings
Calories: 372kcal
Author: Meal Prep on Fleek

Ingredients

Marinated Pork Chops

  • 4 boneless pork chops fat trimmed
  • ¼ cup avocado oil
  • 1 tablespoon minced shallot
  • 2 tablespoon fresh thyme de-stemmed, leaves only
  • 2 teaspoon Minced Garlic
  • 1 teaspoon lemon pepper seasoning
  • ½ teaspoon Salt
  • 1 large Lemon zest and then juice

Marinated Cucumber Salad

  • 1 English cucumber diced
  • 3 roma tomatoes diced
  • 2 tablespoon fresh flat leaf parsley chopped
  • 2 tablespoon olive oil
  • 1 tablespoon minced shallot
  • ½ tablespoon red wine vinegar
  • ½ tablespoon lemon juice
  • ½ teaspoon Salt
  • ½ teaspoon lemon pepper seasoning
  • ¼ teaspoon red chili flakes
  • ¼ teaspoon 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.
    Sheet Pan Thyme Pork Chops and Marinated Salad
  • 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!
    Sheet Pan Thyme Pork Chops and Marinated Salad

Notes

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

Nutrition

Serving: 1meal | Calories: 372kcal | Carbohydrates: 6.4g | Protein: 22.7g | Fat: 27.9g | Fiber: 1g
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