Eosinophilic Esophagitis Friendly Classic Pork Sheet-Pan Dinner
Total time55 min
Prep time15 min
Cook time35 min
4.9(6)
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about ¾ inch thick, 6–8 oz each)
- 1 lb baby potatoes, halved
- 3 medium carrots, peeled and cut into 1-inch pieces
- 8 oz green beans, trimmed
- 3 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp dried thyme
- 1 tsp kosher salt, divided
- ½ tsp black pepper, divided
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with foil or parchment for easier cleanup.
- 2
In a small bowl, combine the garlic powder, smoked paprika, onion powder, dried thyme, 3/4 tsp of the kosher salt, and 1/4 tsp of the black pepper. Set aside.
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