Sheet Pan Cumin Pork Chops and Veggies

Hello and welcome to Sunday Supper on Djalali Cooks! Today I have a super flavorful preparation for bone-in pork chops with fresh, colorful veggies. As far as sheet pan dinners go, this is one of my favorites so far. The pork chops are marinated with a cumin-based dry rub that imparts such a rich flavor. In order to let the pork chops shine, we are seasoning the veggies simply, with salt, pepper and thyme; they keep their fresh flavors and slightly crisp texture to make this dish really interesting and satisfying. Are you ready? It’s Sheet Pan Cumin Pork Chops and Veggies.

The recipe for the pork chops comes from Melissa Clark, via the NYT Cooking website. In her recipe, its Cumin Pork Chops with Brussels Sprouts. To give this dish more color and to make it a more well-rounded dinner, I have switched up the veggies. We have green beans, apples, radicchio, and baby gold potatoes to go along with our Cumin Pork Chops.

Cumin Dry Rub

In a small bowl stir together brown sugar, kosher salt, black pepper, dried ground cumin, whole cumin seeds, crushed red pepper flakes and grated garlic. Mix until a slightly wet, sandy texture is achieved. Rub this mixture on both sides of two 1.5-inch thick, bone-in pork chops. Then sprinkle each side with a little extra kosher salt. Let these chops sit at room temperature to marinate for at least 20 minutes, or up to 24 hours, covered, in the fridge.

Veggies

Preheat the oven to 450 degrees F. and position an oven rack in the middle spot.

We are going to bake the pork chops and the veggies separately on two quarter, rimmed sheet pans. Separately because I want to keep the pork chop flavor to the pork chops, and the veggie flavor to the veggies. The one exception will be the potatoes. The reason for this is that the potatoes will need 5-10 more minutes in the oven than everything else. So when the chops and veg come out, and the chops get a 5-10 minute rest, the potatoes will go back in the oven during that rest time. Make sense?

In a large bowl, toss the washed and dried potatoes with olive oil, kosher salt and black pepper. Transfer the potatoes to the sheet pan with the marinating, dry rubbed pork chops.

Chop half of the radicchio into large strips. Chop the apple into small to medium-sized chunks. In that same bowl we used to season the potatoes, toss the green beans, chopped apple, and radicchio strips with olive oil, kosher salt and black pepper.

Spread the seasoned veggies on a separate sheet pan. Place sprigs of fresh thyme on top and squeeze the juice of half a lemon over all the veggies.

Time to Roast!

Place both sheet pans, side by side on the center rack in the oven.

Set a timer for 15 minutes. At the 15-minute mark pull both sheet pans from the oven. Temp the chops with a probe thermometer. We are looking for 135 degrees for medium-rare. My chops hit 140 degrees after only 15 minutes. If your chops aren’t there yet, flip them over and place the pan back in the oven for another 5-10 minutes. Keep checking and temping.

Taste test a green bean, I like mine to still have some crunch, so a 15 minute roast time was perfect for me. If you like yours to be a little softer, place the pan back in the oven for 5 more minutes.

Regardless of whether your chops were at temp after 15 minutes, the potatoes will definitely need another 10 minutes. So, I transferred my chops to a plate to let them rest for 10 minutes and placed the potatoes back in the oven for that rest time.

Meanwhile, take the other half of the radicchio and slice it into strips and add those raw radicchio strips to the roasted veggie tray. Use tongs to toss the fresh radicchio into the roasted veggies. This adds back the purple color that the roasted radicchio lost during roasting and adds a fresh crunch to the mix.

When the potatoes are done, add them to the veggie tray and toss to mix. Then for serving, you can nestle the rested pork chops into the veggie mixture.

Sadly, my pork chops did not develop any browning on the surface. While aesthetically that’s a disappointment, I am happy to report that the lack of caramelized browning on the surface did not affect the sumptuous, exotic flavor of these chops.

Sheet Pan Cumin Pork Chops and Veggies

The chops are juicy, perfectly cooked to medium-rare and so incredibly full of flavor. It’s so easy to overcook a pork chop into a dry brick of meat, but trust me, cook these to 135 degrees, give them a 5-10 minute rest (tent them with foil, if you want) and you will not be sorry!

Thank you so much for joining me today for Sunday Supper! If you’re looking for another way to cook your pork chops check out the cold-pan method; I have outlined the method in this post: How to Make: Pan Seared Pork Chops. Thanks again, take care and be well. xo Kelly

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Sheet Pan Cumin Pork Chops and Veggies

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Dinner, Main Course – American

By Pork Chop Recipe by Melissa Clark – Serves: 2-3

Prep Time: 15 Minutes (plus 20 minutes marinating time) – Cooking Time: 15-20 Minutes – Total Time: ~55 Minutes

Deeply flavored with cumin, these pork chops are perfectly cooked; with an assortment of colorful veggies, sheet pan roasted in about 20 minutes.

Ingredients

• Cumin Dry Rub
• 1/2 tbsp. Dark Brown Sugar
• 1 tsp. Kosher Salt, more as needed
• 1 tsp. Whole Cumin Seeds
• 1/2 tsp. Ground Cumin
• 1/2 tsp Freshly Ground Black Pepper, more as needed
• 1/4 tsp. Crushed Red Pepper Fakes, or to taste
• 2 Cloves Garlic, grated or minced
• 2 Large Bone-in Pork Chops, about 1.5-inches thick
• Veggies
• 12 oz. Green Beans, washed with ends trimmed
• 1 Small Head Radicchio, cut in half, each half sliced into strips (divided)
• 1 Apple, chopped into 1-inch pieces
• 1 16-oz. Bag of Baby Gold (or red) Potatoes
• 4-6 Sprigs of Fresh Thyme
• Olive Oil
• Kosher Salt
• Fresh Black Pepper

Instructions

Cumin Dry Rub

1

In a small bowl stir together brown sugar, kosher salt, black pepper, dried ground cumin, whole cumin seeds, crushed red pepper flakes and grated garlic. Mix until a slightly wet, sandy texture is achieved. Rub this mixture on both sides of two 1.5-inch thick, bone-in pork chops. Then sprinkle each side with a little extra kosher salt. Let these chops sit at room temperature to marinate for at least 20 minutes, or up to 24 hours, covered, in the fridge.

2

Preheat the oven to 450 degrees F. and position an oven rack in the middle spot.

Veggies

3

In a large bowl, toss the washed and dried potatoes with olive oil, kosher salt and black pepper. Transfer the potatoes to the sheet pan with the marinating, dry rubbed pork chops.

4

In that same bowl we used to season the potatoes, toss the green beans, chopped apple, and half the radicchio strips with olive oil, kosher salt and black pepper.

5

Spread the seasoned veggies on a separate sheet pan. Place sprigs of fresh thyme on top and squeeze the juice of half a lemon over all the veggies.

6

Place both sheet pans, side by side on the center rack in the oven.

7

Set a timer for 15 minutes. At the 15-minute mark pull both sheet pans from the oven. Temp the chops with a probe thermometer. We are looking for 135 degrees for medium-rare. My chops hit 140 degrees after only 15 minutes. If your chops aren't there yet, flip them over and place the pan back in the oven for another 5-10 minutes. Keep checking and temping.

8

Taste test a green bean, I like mine to still have some crunch, so a 15 minute roast time was perfect for me. If you like yours to be a little softer, place the pan back in the oven for 5 more minutes.

9

Regardless of whether your chops were at temp after 15 minutes, the potatoes will definitely need another 10 minutes. So, transfer the chops to a plate and let them rest for 10 minutes and place the potatoes back in the oven for that rest time.

10

Meanwhile, take the other half of the radicchio strips and add those raw radicchio strips to the roasted veggie tray. Use tongs to toss the fresh radicchio into the roasted veggies.

11

When the potatoes are done, add them to the veggie tray and toss to mix. Then for serving, you can nestle the rested pork chops into the veggie mixture.