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Lemon Garlic Baked Pork Chops with Squash and Potatoes

These Baked Pork Chops with Squash and Potatoes are soaked in a lemon garlic marinade for a hearty and flavorful meal. This easy recipe is great for weeknight dinners!

sheet pan with baked pork chops on top of slices of squash and lemons

An Easy Baked Pork Chops Dinner

I absolutely love these baked pork chops, especially since they’re made along side an easy side dish. It’s a complete meal in one recipe!

Everything is smothered in a zesty garlic marinade that’s packed with flavor. The pork chops are incredibly juicy and the veggies are charred and caramelized!

glass measuring cup filled with lemon dressing mixture with dried herbs

Recipe Ingredients

This recipe uses fresh, healthy ingredients that are seasoned to perfection with the simple marinade. Here’s what you’ll need:

  • Pork Chops: I use bone-in pork chops for maximum juiciness! They should be no less than 1 inch thick.
  • Lemons
  • Olive Oil
  • Garlic: Mince your garlic well for a nice and flavorful marinade.
  • Dried Oregano
  • Dried Thyme
  • Salt
  • Fresh Ground Black Pepper
  • Dried Basil
  • Baby Potatoes: Cut your potatoes into 4 pieces each.
  • Zucchini
baking sheet with raw pork chops set on top of squash slices

How to Make Baked Pork Chops with Squash and Potatoes

  1. Set Aside Pork Chops: Place pork chops in a large ziploc bag, then set aside.
  2. Make Marinade: In a mixing bowl, combine lemon juice, olive oil, garlic, oregano, thyme, 2 teaspoons salt, pepper and basil; whisk until thoroughly combined.
  3. Marinate Pork Chops: Reserve 2 tablespoons of marinade and add the rest of the marinade to the ziploc bag.
  4. Let Soak: Seal the bag and rub the marinade all around the pork chops. Set aside for 30 minutes or place in the fridge for up to 8 hours.
  5. Preheat Oven: Set your oven to 425˚F.
  6. Add Potatoes & Squash to a Bowl: In a large mixing bowl, combine prepared potatoes and zucchini.
  7. Marinate: Pour the reserved marinade over the vegetables and gently mix it all together.
  8. Assemble for Baking: Line a jelly roll pan with foil or parchment paper. Transfer veggies to the pan and arrange them in a single layer.
  9. Add Pork Chops: Remove pork chops from the marinade and set them over the vegetables; discard remaining marinade.
  10. Cook: Bake for 23 to 25 minutes, or until internal temperature of pork chops reaches 140˚F. Use an Instant Read Meat Thermometer to check for doneness.
  11. Remove & Set Pork Chops Aside: Take your pan out of the oven. Remove the pork chops, set them aside and keep them covered.
  12. Broil Veggies: Set the oven to BROIL and pop the veggies back in the oven for 4 to 5 more minutes, or until just starting to char.
  13. Remove & Serve: Remove your veggies from the oven and serve them with the pork chops!

How Long to Bake Pork Chops

You probably shouldn’t leave your pork chops in the oven for more than 25 minutes. If you overcook them, they’ll dry out. If you have an internal read thermometer to check their internal temperature, remove them from the oven once they reach 140˚F.

Note that if you choose to use boneless pork chops, you’ll want to reduce your bake time. Otherwise, you’ll risk overcooking them.

close up top view shot of baked pork chops topped with a slice of lemon

Tips for the Best Baked Pork Chops

  • Use Bone-in Pork Chops: These pork chops will be tender and juicy whether or not they have bones in them, but I find that using bone-in pork chops yields the best result.
  • Broil Veggies for Caramelization: You don’t have to broil your veggies if you don’t want to, but I would definitely recommend it. It gives them a great charred flavor and caramelizes them just a touch.
  • Let Pork Chops Rest Before Serving: If you choose not to broil your veggies, you should still let your pork chops sit for a bit before you serve them. 5 minutes should do the trick!
  • Don’t Bake Straight From the Fridge: If you plan to refrigerate your pork chops while they marinate, let them come to room temperature before you bake them. This will make sure they cook evenly.

Serving Suggestions

This dish is a filling meal all by itself! But if you want to add something extra to your dinner, here are some ideas:

  • Lemonade: If this recipe doesn’t have enough lemon for you already, pair it with this Frosted Lemonade! It’s easy to make with lemonade and vanilla yogurt.
  • Rice: This one-pot Garlic Butter Parmesan Rice is a yummy addition to this recipe. Serve it as an appetizer or an additional side dish if you’re feeding a crowd!
  • Cocktails: A fruity drink is the perfect partner for your pork chops and vegetables. Try these tasty Strawberry Pomegranate Mojitos.
sheet pan with baked pork chops on top of slices of squash and lemons

How to Store and Reheat Leftovers

  • If you have leftovers, store them in an airtight container in the fridge. I’d definitely eat the pork chops within a few days, but your veggies will last for up to a week!
  • When you want to reheat your pork chops, add a couple tablespoons of water or broth to your pan so they stay juicy. Heat them in the oven at 350˚F for 10 to 12 minutes, or until hot. You can reheat your vegetables in the oven, as well as in the microwave.
close up top view shot of baked pork chops topped with a slice of lemon
Print Recipe
5 from 3 votes

Lemon Garlic Baked Pork Chops with Squash and Potatoes

These Baked Pork Chops with Squash and Potatoes are soaked in a lemon garlic marinade for a hearty and flavorful meal. This easy recipe is great for weeknight dinners!
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Dinner
Cuisine: American
Keyword: baked pork chops, baked pork chops recipe, easy baked pork chops, how long to bake pork chops, how to bake pork chops, pork chop dinner ideas, tender baked pork chops
Servings: 4
Calories: 508kcal
Author: Katerina

Equipment

  • Oven

Ingredients

  • 4 bone-in pork chops, 1-inch thick
  • 4 lemons, juiced
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried thyme
  • 2 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon dried basil
  • 1/2 pound baby potatoes, quartered
  • 2 large zucchini, cut into 1/2-inch thick slices

Instructions

  • Place pork chops in a large ziploc bag. Set aside.
  • In a mixing bowl, combine lemon juice, olive oil, garlic, oregano, thyme, 2 teaspoons salt, pepper, and basil; whisk until thoroughly combined.
  • Reserve 2 tablespoons of marinade and add the rest of the marinade to the ziploc bag.
  • Seal the bag and rub the marinade all around the pork chops. Set aside for 30 minutes, or in the fridge for up to 8 hours.
  • Preheat oven to 425˚F. In a large mixing bowl, combine cut potatoes and sliced zucchini.
  • Pour the reserved marinade over the vegetables and gently mix it all together.
  • Line a jelly roll pan with foil or parchment paper. Transfer veggies to the pan and arrange in a single layer.
  • Remove pork chops from the marinade and set them over the vegetables; discard remaining marinade. 
  • Bake for 23 to 25 minutes, or until internal temperature of pork chops reaches 140˚F.
  • Remove pan from oven; remove the pork chops, set aside and keep covered.
  • Set the oven to BROIL and pop the veggies back in the oven for 4 more minutes, or until just starting to char. This is optional but it adds a nice caramelization to the veggies.
  • Remove from oven and serve the pork chops with the veggies.

Nutrition

Calories: 508kcal | Carbohydrates: 25g | Protein: 39g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 1271mg | Potassium: 1237mg | Fiber: 6g | Sugar: 6g | Vitamin A: 239IU | Vitamin C: 87mg | Calcium: 113mg | Iron: 4mg

7 Comments

  • Catalina
    July 30, 2020 at 2:34 pm

    5 stars
    Easy and so tasty! The best weeknight dinner idea! Yummy!

    Reply
    • Katerina Petrovska
      July 30, 2020 at 7:19 pm

      Thank you so much, I hope you enjoy it! 🙂

      Reply
  • Beth
    July 30, 2020 at 2:37 pm

    Oh my goodness this looks out of this world delicious! Can’t wait to make this! I think I know what I’m making for dinner!

    Reply
    • Katerina Petrovska
      July 30, 2020 at 7:18 pm

      Thank you so much, Beth! I hope you enjoy it! 🙂

      Reply
  • Jacque Hastert
    August 3, 2020 at 5:11 pm

    5 stars
    I love the flavor that comes with this delicious and hearty dinner. I will be making this very soon.

    Reply
    • Katerina Petrovska
      August 4, 2020 at 3:23 pm

      I hope you enjoy it! Thank YOU! 🙂

      Reply
  • Kevin
    August 10, 2020 at 3:27 pm

    5 stars
    I needed one more meal to try this week! This is it!

    Reply

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