Sheet pan meals were made for busy weeknights. Pro tip! Use baking paper or aluminum foil on the pan to make cleanup even easier.
2 cups diced red potatoes
6 Tbsp olive oil, separated
1 teaspoon salt, separated
½ teaspoon pepper
1 ½ lbs Frenched pork chops
1 tsp oregano
½ tsp garlic powder
1 red onion
1 (6 oz) can Lindsay Crafted Black Ripe Olives
1 (6 oz) can Lindsay Crafted Medium Green Ripe Pitted Olives
12 oz marinated artichokes
1 cup peppadew peppers and/or cherry tomatoes
2 lemons, sliced
Preheat oven to 375 degrees. Drizzle potatoes with 2 tablespoon olive oil. Season with ½ teaspoon salt and ¼ teaspoon pepper. Bake for 15 minutes.
While potatoes are baking, season pork chops with oregano, garlic powder, salt and pepper. Brown both sides in a skillet with 2 Tbsp olive oil.
Cut the onion into 8 wedges. Drain both cans of olives and artichokes, put onto towels to absorb excess moisture.
Remove potatoes from the oven. Place the pork chops, onions, olives, artichokes, peppers, tomatoes and lemon slices onto the pan. Drizzle with 2 Tbsp oil. Put back into oven and bake for an additional 20 minutes, or until pork chops are cooked through and potatoes are tender.
Once out of oven, let rest for 5 minutes, then enjoy.
