Simple Broiled Pork Chops with Veggies

Some nights, you just need dinner on the table fast, something cozy, colorful, and good for everyone around it. These broiled pork chops with veggies check every box. Juicy, golden-brown pork chops cook right alongside tender-crisp vegetables under the broiler, all on a single sheet pan. The high heat locks in flavor and gives everything that irresistible caramelized edge you’d swear came from a grill.

I love this recipe because it’s equal parts simple and satisfying, no marinating overnight, no juggling multiple pans, no fancy ingredients. Just real food, done right, in under 30 minutes. It’s a true “set it and forget it” kind of meal that feels like comfort but tastes fresh and bright.

Whether you’re cooking for two or feeding a hungry crew, this one-pan wonder fits the bill. Swap in whatever veggies are in season, toss it all together, and let your broiler work its magic.

Why You’ll Love These Broiled Pork Chops with Veggies

• Dinner in under 30 minutes. The broiler cooks fast, no long baking times or extra pans to scrub later.
• One-pan cleanup. Pork chops and veggies share the same sheet pan, so dinner’s ready and dishes are minimal.
• Customizable for any season. Swap summer squash for winter root veggies, or use what’s already in your fridge.
• Healthy comfort food. Protein, fiber, and color on one pan, satisfying without being heavy.
• Beginner-proof. No special tools, no fancy sauces, just your broiler, a baking sheet, and a good pair of tongs.

Love quick, one-pan meals? Try my broiled chicken breast — another easy weeknight dinner that comes together in under 30 minutes.

Why Broiling Works So Well

Broiling is basically grilling turned upside down, your oven’s high heat comes from above instead of below. That direct blast gives your pork chops a golden crust in minutes while keeping them juicy inside. The veggies get the same love, turning tender with those caramelized edges everyone fights over. It’s fast, flavorful, and family-approved, all without firing up the grill or using a ton of pans.

Ingredients You’ll Need

Broiled Pork

• 3–4 lb pork chops (bone-in or boneless, about 1 inch thick)
• 3 Tbsp olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion salt
• 1 tsp turbinado sugar (or brown sugar)
• 1 tsp paprika
• ½ tsp black pepper

Broiled Veggies

• 1 zucchini, sliced into half-moons
• 1 yellow squash, sliced
• 1 red onion, cut into wedges
• 1 bell pepper, any color, chopped into strips
• 2 Tbsp olive oil
• 1 tsp salt
• 1 tsp garlic powder
• ½ tsp black pepper

Equipment You’ll Need

• Sheet pan or broiler pan
• Meat thermometer (for that perfect 145 °F finish)
• Tongs for easy flipping
• Foil or parchment for easy cleanup

How to Make Broiled Pork Chops with Veggies

Broiled Pork

Step 1. Preheat the oven to broil: Line a baking sheet with foil or parchment paper and spray lightly with non-stick spray. Set aside.

Step 2. Mix the seasoning: In a small bowl, combine chili powder, garlic powder, onion salt, turbinado sugar, paprika, and black pepper. Stir until well blended.

Step 3. Prepare the pork chops: Lay the chops flat on the prepared baking sheet. Using a pastry brush, brush olive oil over the tops.

Step 4. Season generously: Sprinkle half of the spice blend evenly over each chop. Flip the chops, brush with the remaining olive oil, and season with the rest of the mixture.

Step 5. Broil the first side: Slide the pan onto the top oven rack (about 6 inches from the broiler) and broil for 8 minutes.

Step 6. Flip & finish: Carefully flip each chop, then return to the oven for another 6–8 minutes, or until the pork is golden at the edges and cooked through (internal temp 145 °F).

Step 7. Rest before serving: Remove from the oven and let the pork rest 3–5 minutes so the juices settle before slicing.

Broiled Veggies

Step 1. Preheat the oven to broil: Line a second baking sheet with foil or parchment and spray with non-stick spray. Set aside.

Step 2. Prep the vegetables: Slice and halve the zucchini and yellow squash. Cut the red onion into wedges and dice the bell pepper after removing seeds. Place everything on the baking sheet.

Step 3. Oil and season: Drizzle with olive oil and toss lightly. In a small bowl, mix salt, garlic powder, and black pepper, then sprinkle generously over the veggies.

Step 4. Broil until golden: Broil on the top rack until the edges start to turn golden-brown and the onions are tender — about 12 minutes total. Check often after 10 minutes; once they begin to brown, they go fast!

Step 5. Cool slightly and serve: Remove from the oven, let cool a minute or two, and enjoy those caramelized edges.

Note: Broilers can run hot, so keep a close eye near the end — you’re looking for “just kissed by golden” veggies and pork that’s juicy, not dry.

Variations & Substitutions

• Veggie Swaps: Use what’s in season — cherry tomatoes or asparagus in summer, carrots or Brussels sprouts in winter. Denser veggies just need a few extra broil minutes.
• Flavor Spins:
  • Creole Kick: Add a pinch of cayenne and smoked paprika.
  • Lemon-Garlic: Skip chili powder, finish with lemon juice and parsley.
  • Maple-Dijon: Whisk maple syrup and Dijon into the olive oil before brushing.
• Diet Tweaks:
  • Use olive oil spray to cut calories.
  • Skip the sugar for low-carb or keto.
  • Stick with non-starchy veggies like peppers, zucchini, and broccoli.
• Serving Ideas:
  Serve over rice, mashed potatoes, or cauliflower rice. Add a drizzle of balsamic or herbed butter for an easy upgrade.

Make-Ahead, Storage & Leftovers

• Make Ahead: Prep veggies and spice mix up to a day early; store covered in the fridge until ready to broil.
• Store: Keep leftovers in an airtight container up to 3 days in the fridge.
• Freeze: Cool completely, then freeze pork and veggies separately for up to 2 months.
• Reheat: Warm in the oven at 375 °F for 10–12 minutes, or microwave gently with a damp paper towel.
• Repurpose: Slice leftover pork for wraps, grain bowls, or salads, it stays tender and flavorful.

That’s dinner done, simple, cozy, and full of flavor. These broiled pork chops with veggies show that you don’t need fancy ingredients or hours in the kitchen to make something everyone will love. Just one pan, fresh flavors, and 30 minutes to a meal that feels homemade in the best way.

If you give these broiled pork chops & veggies a try, I’d love to hear how they turn out for you! Drop a comment below and rate the recipe. And don’t forget to save or pin this recipe for later.

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