Cajun Barbecue Pork Chop Sheet Pan Supper

I don't blame anyone for wanting to take this whole week off from cooking after the past weekend. We're all either too stuffed or cooked so much that we can't even look at food. However, takeout or frozen leftovers can get a little old. So, if you're looking for something easy but a little different (and a little less heavy than our big meals over the week/weekend), you've come to the right place!

Of course, pork chops are always amazing when you cook and season them right. Also, I've mentioned before that they're some of the cheapest cuts of meat in the grocery store so there's no going wrong there. With the pork, I added some potatoes, zucchini, and asparagus to add some different flavours and textures to the dish. What really makes this supper amazing is the seasoning. Trust me, this cajun seasoning will be your go-to for grilling this summer! Perfectly spicy, salty, with a little bit of herbs.

Serves: 4

Prep time: 15 min

Cook time: 45 min

Ingredients:

2 1/2 cups of baby potatoes, quartered

1 medium zucchini

1 large handful of asparagus (about 20-25 spears)

4 pork boneless pork chops

2 tbsp barbecue sauce

2 tbsp ketchup

2-3 tbsp oil

Cajun Seasoning:

2 tbsp garlic powder

2 tbsp paprika

1 tbsp cayenne pepper

1 tbsp dried thyme

1 tbsp dried oregano

1 tsp salt

1 tsp black pepper

Directions:

1. Preheat oven to 375.

2. Using a large knife, quarter the baby potatoes and place in a bowl or the pan, set aside.

3. Then, combine the cajun seasoning ingredients. Toss the potatoes with 1 tbsp oil and 1 1/2 tbsp of the cajun seasoning. Place on a medium-large sheet pan and cook in the oven for 20 minutes.

4. Meanwhile, slice the zucchini and cut the asparagus spears into halves or thirds (whatever is bite-sized). In a medium bowl, coat with 1 tbsp of oil and 1 tbsp of the cajun seasoning.

5. Once the potatoes have been cooking for 20 minutes, add the asparagus and zucchini and toss with the potatoes. Return the pan back to the oven to cook for another 12 minutes.

6. Meanwhile, bring a large skillet to medium heat. Combine the remaining 1 1/2 tbsp of cajun seasoning (if there's more, just keep for another time) with the barbecue sauce and ketchup. Then, coat the pork chops in the sauce.

7. Add 1 tbsp of oil into the skillet and add the pork chops to sear. This should take about 2-3 minutes per side (until the edges of the pork chops get browned and a little crispy.

8. Once the pork chops are seared, fit onto the sheet pan and cook in the oven for 5 minutes.

9. Serve immediately and enjoy!

Notes:

• If you've had too much pork lately, you can swap the pork chops for chicken breasts, fish fillets, or even shrimp.

• Of course, you can add whatever kind of vegetables you like with this, just be sure to know the cooking time for each so you know when to add them and you don't overcook/undercook them.

• You can take advantage of the nice weather and make this whole meal on your barbecue by putting the potatoes in tin foil as well as the zucchini and asparagus in their own. This might just be better than how I did it...

This whole dish is so flavourful and a little different than what most of us were having for easter. Also, sheet pan suppers make it so easy get more vegetables into your supper and use less dishes! Try this out with your family or for a good meal prep session to prepare for the week.

If you use this recipe, let me know how it goes! And as always, if you post this on Facebook or Instagram, be sure to tag me!

Also, if you'd like to watch how I do this recipe and others, check out my Instagram highlights.

Thanks for reading! Have an amazing week :)