Sheet Pan Pork Chops with Garden Vegetables

Sheet Pan Pork Chops with Garden Vegetables


Serving Size:
1 pork chop + 1 cup vegetables

    Diet Types:
  • Diabetes
  • Dialysis


  • 1/4 cup olive oil
  • 3 tablespoons fresh basil, chopped
  • 3 tablespoons minced garlic
  • 6 sprigs fresh thyme
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 pork chops
  • 1 cup eggplant
  • 1 medium yellow squash
  • 2 medium carrots
  • 1 medium red bell pepper
  • 1/2 cup yellow onion


  1. To make the marinade mix olive oil, basil, garlic, thyme, Worcestershire sauce, salt and pepper together in a small bowl.
  2. Clean and cut all the vegetables into bite-sized pieces. Place in a large bowl.        
  3. Pour half of the marinade over the vegetables and toss to coat.
  4. Place pork chops in a bowl and coat with remaining marinade. Cover both bowls and refrigerate for 4 to 8 hours.
  5. Preheat the oven to 400° F.
  6. On a rimmed sheet pan place pork chops on one side and vegetables on the other side.
  7. Roast for 15 minutes then stir the vegetables. Continue cooking until pork chops reach 145° F, about 15 minutes.

Helpful hints

  • Decrease vegetable portion to 1/2 cup if you need a lower potassium meal.

Nutrients per serving

Calories 372

Protein 26 g

Carbohydrates 13 g

Fat 24 g

Cholesterol 78 mg

Sodium 420 mg

Potassium 860 mg

Phosphorus 305 mg

Calcium 86 mg

Fiber 3.4 g

Kidney and kidney diabetic food choices

  • 3 meat
  • 2 vegetable, medium potassium
  • 2 fat

Carbohydrate choices


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