SHEET PAN RASPBERRY PINEAPPLE PORK CHOPS
You’ll never meet an easier 30 minute, one dish meal than these Sheet Pan Raspberry Pineapple Pork Chops. Thick, bone-in pork chops are roasted on a bed of potatoes and green beans that are studded with fresh raspberries and pineapple before being slathered with our Raspberry Pineapple Sauce.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Vegetables:1 lb. Green beans, trimmed
1.5 lbs. small White potatoes
1 tsp. Salt
1/2 tsp. Pepper
3 Tbsp. Olive oil
1 pint Raspberries, fresh
1 1/2 cups Pineapple chunks, fresh
Pork Chops:3 Tbsp. Olive oil
1 tsp. Crushed red pepper flakes
1 Tbsp. Smoked paprika
1 tsp. Garlic powder
4 Pork chops, bone-in, 1-inch thick
1 cup Robert Rothschild Farm Raspberry Pineapple Sauce
Preheat oven to 475 degrees.
On a large, rimmed baking sheet, add green beans and potatoes. Drizzle with olive oil, salt and pepper and arrange in a single layer. Add raspberries and pineapple to vegetables, being mindful to keep in a single layer.
In a small bowl, whisk together olive oil, red pepper flakes, paprika and garlic powder. Arrange pork chops evenly on top of vegetables in sheet pan and brush on oil mixture. Turn pork chops and brush oil mixture on second side. Bake for 25-30 minutes, turning pork chops halfway through cooking time. Remove from oven and brush pork chops with Raspberry Pineapple Sauce, approximately ¼ cup of sauce per pork chop. Tent sheet pan loosely with foil and allow pork to rest for 5-10 minutes prior to serving.
Recipe created by Melanie Bauer at, melaniemakes.com.