Sheet pan cooking deserves its all-star reputation as a minimal-mess, big-flavor way to cook. Presentation at the table impresses, too.

These all-in-one pan meals primarily feature boneless proteins, such as fish fillets, sausage, chicken breasts, and shrimp, so they cook in roughly the same time as the vegetables that get added to the pan.

However, to my mind, the most flavorful proteins are those cooked on the bone. So, the challenge is to create a sheet-pan dinner that allows the protein to brown and cook properly while still taking advantage of the vegetables cooking alongside.

Enter the center-cut, bone-in pork rib chops. These chops are the pork equivalent of beef prime rib. When cut to 1 1/4 inches thick, they have just enough fat to stay juicy and flavorful; the bone keeps the lean meat moist during cooking. For a gorgeous presentation, seek out chops with the bone ends “frenched,” that is, scraped clean of meat and fat.

Similar to grilling and cast-iron skillet cooking, using proper heat and preheating the equipment are integral to success. For sheet pan dinners, heat the oven, then preheat the empty sheet pan. Take caution as you add foods to the hot pan.

Once the sheet pan is hot, add the seasoned chops; the side that is down on the pan will immediately start to sizzle and brown. Cook them for a few minutes, then flip to brown the other side.

Now’s the time to add a seasoned vegetable mixture. A mixture of small broccoli florets, black beans, and red peppers gets a flavor boost from bottled giardiniera; choose mild or spicy, as preferred. Alternatives to the giardiniera include bottled muffuletta mix or sliced pickled pepperoncini or jalapenos.

If you prefer boneless top loin chops (also known as “America’s cut”), or boneless chicken breast halves, reduce cooking time by 10 minutes. For these cuts, I prefer to par-cook the broccoli by dropping it into a pot of boiling water for a couple of minutes before adding it to the sheet pan.

If desired, serve the dinner with a side of brown rice. Start the rice cooker while preheating the oven. Or, pass sliced French bread for mopping up the delicious pan juices.

Sheet Pan Pork Chops with Black Beans, Broccoli and Giardiniera

Makes 4 servings

4 frenched bone-in, center cut pork loin chops, 3 pounds total

4 tablespoons olive oil

1 1/4 teaspoons salt

2 teaspoons Italian seasoning (or 1 teaspoon basil, 1/2 teaspoon oregano, 1/4 teaspoon each: thyme, rosemary)

1 teaspoon sweet or smoked paprika

1/2 teaspoon each: ground cumin, freshly ground pepper

4 cups broccoli florets, about 10 ounces total

1 medium-sized red bell pepper, cored, seeded, cut into 1-inch pieces

1 can (15 ounces) black beans, drained, rinsed

1/2 of an 8-ounce jar giardiniera or muffuletta mix or sliced pepperoncini

1/2 cup chicken or vegetable broth

Chopped fresh parsley, for garnish

1. Pat pork chops dry. Mix 2 tablespoons of the oil, 1 teaspoon of the salt, and all of the Italian seasoning, paprika, cumin and pepper in a food safe plastic bag or shallow dish. Add chops and turn to coat well on all sides with mixture. Cover and let stand while oven preheats (or refrigerate covered up to one day).

2. If chops have been refrigerated, remove them and let stand at room temperature while the oven heats. Heat oven to 375 F on convection or 400 F on conventional setting. Set a large, heavy-duty rimmed baking sheet in the oven to preheat the pan.

3. Working carefully, arrange chops, and all the oil mixture that clings to them, on the hot sheet pan. Roast 10 minutes.

4. Meanwhile, put broccoli florets, bell pepper, black beans, giardiniera and remaining 2 tablespoons oil in a large bowl. Mix well and season with remaining 1/4 teaspoon salt.

5. Flip the chops over and move them to one side of the sheet pan. Spoon the broccoli mixture onto the other side of the pan. Pour broth over broccoli mixture. Continue roasting, stirring broccoli once or twice, until pork chops are almost firm when pressed (about 145 F on an instant-read thermometer), 20 to 24 minutes.

6. Sprinkle with parsley. Serve with pan juices ladled over everything.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2026 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.