Sheet Pan Pork Chops with Spring Onions and Snap Peas – Fast, Fresh, and Flavorful

Weeknight dinners don’t need to be complicated to feel special. This sheet pan pork chop recipe brings juicy, well-seasoned chops together with crisp-tender snap peas and sweet spring onions for a meal that’s bright, satisfying, and fast. Everything cooks on one pan, so cleanup is easy and stress-free.

The flavors are clean and fresh, with a little citrus and garlic to tie it all together. It’s a simple, reliable way to get a balanced dinner on the table without fuss.

What Makes This Recipe So Good

• One-pan simplicity: The pork chops and vegetables roast together, saving time and dishes.
• Balanced flavors: Savory pork, sweet onions, and crisp snap peas finished with lemon make every bite pop.
• Quick cook time: From prep to plate in about 30 minutes, even with a short seasoning rest.
• Easy to customize: Swap herbs, add spice, or use different seasonal vegetables.
• Great texture: A hot sheet pan delivers a good sear on the chops and keeps the vegetables snappy.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (roughly 8–10 ounces each)
• 12 ounces sugar snap peas, strings removed
• 1 bunch spring onions (or scallions), trimmed and halved lengthwise
• 3 tablespoons olive oil, divided
• 2 teaspoons kosher salt, divided (or to taste)
• 1 teaspoon freshly ground black pepper, divided
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (or sweet paprika)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional, for subtle sweetness)
• Zest of 1 lemon, plus 1 tablespoon lemon juice
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Red pepper flakes, to taste (optional)
• Lemon wedges, for serving

How to Make It

1. Preheat the oven and pan: Place a large, rimmed sheet pan on the middle rack and preheat the oven to 450°F (232°C). A hot pan helps sear the chops and keep vegetables crisp.
2. Pat the pork dry: Use paper towels to dry both sides. Moisture is the enemy of browning, so don’t skip this step.
3. Season the pork: In a small bowl, mix 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, garlic powder, smoked paprika, Dijon, honey, lemon zest, and thyme.

   Rub evenly over the chops. Let sit while you prep the vegetables, about 10 minutes.
4. Toss the vegetables: In a large bowl, combine snap peas and spring onions with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, lemon juice, and a pinch of red pepper flakes if using. Toss to coat.
5. Arrange on the hot pan: Carefully remove the preheated sheet pan.

   Spread the vegetables in a single layer. Nestle the pork chops on top or to one side, leaving a bit of space between each chop for airflow.

6. Roast: Cook for 10–12 minutes. Flip the chops and stir the vegetables.

   Roast another 6–10 minutes, until the pork reaches 140–145°F in the thickest part and the snap peas are bright green and tender-crisp.

7. Rest and finish: Transfer the chops to a plate and rest 5 minutes. This helps the juices redistribute. Squeeze a little fresh lemon over everything.

   Taste and adjust seasoning with salt and pepper.

8. Serve: Plate the chops with a generous pile of snap peas and onions. Add lemon wedges on the side for extra brightness.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a 300°F oven until heated through, or microwave in short bursts. Avoid overcooking so the pork stays juicy and the peas stay crisp.
• Freezing: Not ideal for snap peas, which can lose their snap.

  If you do freeze, separate the pork from the vegetables and thaw in the fridge before reheating.

Why This is Good for You

• Lean protein: Pork chops (especially loin chops) offer high-quality protein to keep you satisfied.
• Fiber and vitamins: Snap peas bring fiber, vitamin C, and folate. Spring onions add antioxidants and gentle allium flavor.
• Balanced meal: Protein plus vegetables and heart-healthy olive oil makes for a well-rounded plate.
• Lower sodium control: Seasonings rely on lemon, herbs, and spices, so you can keep salt levels moderate without sacrificing flavor.

Common Mistakes to Avoid

• Using cold pork: Ice-cold chops cook unevenly. Let them sit at room temperature for 10–15 minutes while you prep.
• Skipping the pat-dry step: Wet pork won’t brown properly.

  Dry surfaces sear; wet surfaces steam.

• Overcrowding the pan: If your sheet pan is small, use two pans. Crowding traps steam and softens the sear.
• Overcooking: Pork is best at 140–145°F with a short rest. Going much higher makes it dry and tough.
• Starting with a cold pan: Preheating the sheet pan jumpstarts browning and keeps vegetables crisp-tender.
• Under-seasoning the vegetables: Salt, pepper, and a splash of lemon bring snap peas and onions to life.

Alternatives

• Different cuts: Use boneless chops, but reduce cook time by a few minutes.

  Thicker bone-in chops may need an extra 2–3 minutes.

• Vegetable swaps: Try asparagus, green beans, or thinly sliced bell peppers. Keep pieces similar in size for even cooking.
• Flavor twists: Replace thyme with rosemary, add a touch of soy sauce to the marinade, or finish with a drizzle of balsamic glaze.
• Spice it up: Add chili-garlic sauce, cayenne, or smoked chili flakes to the pork rub.
• Citrus options: Use lime zest and juice for a brighter, tangier finish, or orange for a sweeter note.
• Make it a meal: Serve over fluffy rice, creamy mashed potatoes, or couscous. A side of yogurt-herb sauce or mustard vinaigrette is a nice touch.

FAQ

Can I make this with frozen snap peas?

You can, but fresh snap peas have better texture.

If using frozen, thaw and pat them very dry first. Expect slightly softer results.

How do I know when the pork is done?

Use an instant-read thermometer. Remove the chops at 140–145°F and rest for 5 minutes.

The temperature will rise slightly and the juices will settle.

What if I only have regular onions?

Use one medium sweet onion, sliced into wedges. Roast it along with the snap peas. It will be a bit richer and less delicate than spring onions, but still tasty.

Can I marinate the pork ahead of time?

Yes.

Marinate up to 12 hours in the fridge. If your marinade has a lot of acid, keep it under 8 hours to avoid a mushy texture.

How do I keep the snap peas crisp?

Preheat the sheet pan, don’t overcrowd, and avoid overcooking. Pull them when they’re bright green with a little bite left.

What’s the best chop to use?

Bone-in rib or loin chops about 1-inch thick are ideal.

They cook evenly, stay juicy, and have good flavor.

Can I add potatoes to the pan?

Yes, but start them earlier. Roast halved baby potatoes for 15 minutes, then add the snap peas and onions, and finally the pork to prevent overcooking.

Wrapping Up

Sheet Pan Pork Chops with Spring Onions and Snap Peas is a fresh, fast, and reliable dinner that tastes like more effort than it is. With a few pantry staples and a hot oven, you get juicy pork and crisp vegetables in about half an hour.

Keep the method and swap flavors as the seasons change. It’s the kind of weeknight recipe you’ll come back to again and again—simple, bright, and deeply satisfying.