Spiced Baked Pork Dinner

Transform your weeknight dinner into a gourmet experience with this Spiced Baked Pork Dinner. Featuring bone-in pork chops coated in a flavorful blend of paprika, cumin, coriander, and garlic powder, this recipe combines bold spices with the natural sweetness of roasted carrots, red potatoes, and Brussels sprouts. A quick sear locks in the pork’s juices before everything is oven-roasted to perfection, creating caramelized vegetables and succulent, tender pork chops. Finished with a hint of fresh rosemary and a zesty squeeze of lemon, this one-pan wonder is as delicious as it is easy to prepare. Ready in just over an hour, it’s a wholesome, crowd-pleasing meal perfect for any season. Keywords: spiced baked pork dinner, bone-in pork chops, roasted vegetables, one-pan meal, easy dinner recipe.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces Bone-in pork chops
• 3 tablespoons Olive oil
• 1 teaspoon Ground paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground coriander
• 1 teaspoon Garlic powder
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 3 medium Carrots
• 4 medium Red potatoes
• 1 pound Brussels sprouts
• 2 sprigs Fresh rosemary
• 1 medium Lemon

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

In a small bowl, combine paprika, cumin, coriander, garlic powder, salt, and black pepper. Mix well to create a spice rub.

Step 3

Rub the spice mixture evenly over both sides of the pork chops. Set them aside to marinate while you prepare the vegetables.

Step 4

Wash and peel the carrots, then cut them into 2-inch sticks. Scrub the red potatoes and cut them into quarters. Trim the ends of the Brussels sprouts and slice any large ones in half.

Step 5

In a large mixing bowl, toss the carrots, potatoes, and Brussels sprouts with 2 tablespoons of olive oil, a pinch of salt, and the leaves from one rosemary sprig.

Step 6

Spread the seasoned vegetables evenly onto the prepared baking sheet, leaving space for the pork chops.

Step 7

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork chops on each side for 2-3 minutes, until golden brown. Then transfer the pork chops to the baking sheet alongside the vegetables.

Step 8

Roast the pork and vegetables in the preheated oven for 30-35 minutes, flipping the vegetables halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized.

Step 9

Remove the baking sheet from the oven. Let the pork chops rest for 5 minutes before serving.

Step 10

Before serving, garnish the pork chops and vegetables with the juice of half a lemon and the remaining rosemary sprig. Slice the rest of the lemon into wedges for serving on the side.

Nutrition Facts

Serving size	(2206.4g)

Amount per serving	% Daily Value*
Calories	3040.4

Total Fat 156.5g	0%
Saturated Fat 47.2g	0%
Polyunsaturated Fat 4.2g
Cholesterol 544mg	0%
Sodium 4276.9mg	0%
Total Carbohydrate 184.2g	0%
Dietary Fiber 37.2g	0%
Total Sugars 29.3g
Protein 225.4g	0%

Vitamin D 0IU	0%
Calcium 411.4mg	0%
Iron 17.1mg	0%
Potassium 6205.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 29.6%

Carbs: 24.2%