Sheet Pan Pork Chops with Garden Vegetables

Preparation

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.