Every Helping
Sign in

Dinner recipe · from the recipe book

Mexican Garlic-Herb Pork Chop Sheet Pan

Juicy pork chops rubbed with garlic, oregano, cumin and cilantro roast alongside crisp-edged broccoli, sweet peppers and sweet potato, finished with a bright lime-garlic drizzle.

Mexican Garlic-Herb Pork Chop Sheet Pan

Ingredients

  • 4 chops680 gBoneless pork chopsabout 1 inch thick
  • 4 medium500 gSweet potatoescut into 3/4-inch cubes
  • 4⅓ cups florets400 gBroccolicut into florets
  • 2 medium240 gRed bell peppercut into strips
  • 1 medium120 gGreen bell peppercut into strips
  • 1 medium110 gRed onioncut into wedges
  • 6 cloves18 gGarlicminced
  • 3 tbsp40 gOlive oil
  • 1 tbsp3 gDried oregano
  • 2 tsp4 gGround cumin
  • 1⅛ tsp3 gChili powder
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 1¼ cups chopped20 gFresh cilantrofinely chopped
  • 1 lime, juiced44 gLime juice
  • ⅓ cup crumbled50 gQueso frescocrumbled

Steps

  1. Heat the oven to 425°F (220°C) and line a large rimmed sheet pan.
  2. Make the garlic-herb rub: stir together two-thirds of the garlic, half of the olive oil, the oregano, cumin, chili powder, half of the salt, the black pepper and half of the cilantro.
  3. Toss the sweet potato and red onion with one-third of the remaining olive oil and a quarter of the remaining salt on the pan; roast for 15 minutes.
  4. Meanwhile, coat the pork chops on all sides with the garlic-herb rub and let them sit.
  5. Toss the broccoli, red bell pepper and green bell pepper with another third of the remaining olive oil and another quarter of the remaining salt.
  6. Push the sweet potato and red onion to the edges, add the broccoli, red bell pepper and green bell pepper, and nestle the pork chops in the center.
  7. Roast 15 to 20 minutes, until the pork chops reach 145°F (63°C) inside and the vegetables are browned at the edges. Rest the pork chops 3 minutes.
  8. While the pork chops rest, whisk the lime juice with the remaining third of the garlic, the last third of the remaining olive oil, the rest of the salt and the remaining half of the cilantro.
  9. Drizzle the lime-garlic dressing over the pork chops and vegetables, scatter the queso fresco on top and serve.

Contains: Milk.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book