Dinner recipe · from the recipe book

Lemon-Pepper Pork Chop Sheet Pan with Zucchini

Name: Lemon-Pepper Pork Chop Sheet Pan with Zucchini
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 chops (680 g) Boneless pork chops, about 1 inch thick; 3 small (500 g) Red potatoes, cut into 1-inch chunks; 2 medium (400 g) Zucchini, cut into thick half-moons; 2 medium (220 g) Yellow onion, cut into wedges; 2 tbsp (30 g) Olive oil; 2 tbsp (30 g) Lemon juice; 2 tsp (4 g) Lemon zest; 1¼ tsp (3 g) Black pepper, coarsely ground; 3 cloves (9 g) Garlic, minced; 2 tsp (2 g) Dried oregano; 1⅛ tsp (3 g) Chili powder; ¾ tsp (5 g) Salt; ⅔ cup chopped (10 g) Fresh cilantro, chopped; 1 tbsp (15 g) Lime juice

Juicy lemon-pepper pork chops with a hint of oregano and chili roast beside tender zucchini, sweet onion wedges and crisp-edged potatoes, finished with lime and cilantro.

Sheet pan
55 min · 20 min hands-on
Serves 4
Mexican
Gluten-free
Dairy-free

31–45 g carbs
Protein 30 g+
Sat fat 4 g or less
500 calories or less

Ingredients

4 chops680 gBoneless pork chopsabout 1 inch thick
3 small500 gRed potatoescut into 1-inch chunks
2 medium400 gZucchinicut into thick half-moons
2 medium220 gYellow onioncut into wedges
2 tbsp30 gOlive oil
2 tbsp30 gLemon juice
2 tsp4 gLemon zest
1¼ tsp3 gBlack peppercoarsely ground
3 cloves9 gGarlicminced
2 tsp2 gDried oregano
1⅛ tsp3 gChili powder
¾ tsp5 gSalt
⅔ cup chopped10 gFresh cilantrochopped
1 tbsp15 gLime juice

Steps

Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with foil or parchment.
Make the lemon-pepper rub: in a small bowl stir together the lemon zest, black pepper, garlic, oregano, chili powder, the salt, half of the olive oil and half of the lemon juice.
Toss the potato chunks with the remaining half of the olive oil on the sheet pan, spread them out and roast for 15 minutes.
While the potatoes roast, rub the pork chops all over with half of the lemon-pepper rub, then toss the zucchini and onion with the remaining half of the rub in a bowl.
Take out the pan, push the potatoes to the sides, scatter the zucchini and onion around them and set the pork chops in the center.
Roast 18 to 22 minutes, until the vegetables are browned at the edges and the pork reaches 145°F (63°C) in the center.
Rest the pork chops on a board for 3 minutes.
Drizzle the pork and vegetables with the remaining half of the lemon juice and the lime juice, scatter the cilantro over the top and serve.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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Lemon-Pepper Pork Chop Sheet Pan with Zucchini

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