Third Place Iowa State Fair Sheet Pan Meal

OLIVIA SMITH WINTERSET, IOWA - GARLIC AND HERB ROASTED PORK CHOPS

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Dressing:
  • 2/3 cup olive oil
  • 1D4 cup dried grated parmesan
  • 3 cloves of garlic, minced
  • 3 1D2 tsp. Italian seasoning
  • 1 1D2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper 3 fresh basil leaves
  • 1D2 tsp. dried basil
  • (4) 4oz top loin pork chops
  • (1) bunch thin asparagus, ends snapped off
  • 1 1D2 cups cauliflower florets
  • 2/3 cup cherry tomatoes, halved
  • 3D4 cup yellow onion, chopped
  • (3) green onions, chopped
  • Additional salt & pepper, and olive oil for drizzling Garlic powder
  • 1D4 cup fresh parmesan cheese, grated
Preparation:

Preheat oven to 400 degrees Whisk all dressing ingredients until well combined. Toss vegetables, except asparagus, with about half of the dressing. Lightly grease an 8x13 sheet pan. Line with asparagus. Drizzle with half of the remaining dressing. Spread vegetables over top of asparagus. Place pork chops on top of vegetables. Pour on remaining dressing, turning pork chops to coat both sides. Dust the pork chops with garlic powder. Sprinkle salt and pepper over the entire pan. Drizzle lightly with oil. Bake for 20 minutes. Remove from oven to turn the pork chops. Sprinkle Parmesan evenly over the entire meal. Return to oven for about 5-10 minutes or until pork chops are thoroughly cooked. Sprinkle with addition parmesan if desired.