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Pork, Roasted Cauliflower, and Petite Potatoes Sheet Pan Dinner

Pork, Roasted Cauliflower, & Petite Potatoes Sheet Pan Dinner

  • Author: Jamerrill Stewart


Enjoy this hearty & healthy sheet pan dinner with thinly sliced pork chops, and roasted cauliflower and petite potatoes!


  • 4 lbs pork chops, thinly sliced
  • 1 head of cauliflower, chopped
  • 4 (12 oz) bags petite potatoes (or larger variety potatoes, cut into 1-2″ cubes)
  • 1/4 cup olive oil
  • 1 TBS garlic powder
  • Salt & pepper to taste


  1. Preheat oven to 400°.
  2. Spray two sheet pans with non-stick cooking spray. Arrange pork chops across the two pans.
  3. In large bowl, stir together olive oil and garlic powder. Add cauliflower and petite potatoes, gently toss until vegetables are coated.
  4. Arrange cauliflower and potatoes in-between the pork slices across the two sheet pans.
  5. Sprinkle both pans with salt & pepper, according to taste.
  6. Bake at 400° for 30 minutes. Check for an internal temperature of 145°, followed by a 3-minute rest, as recommended by the National Pork Board.