This Sheet Pan BBQ Boneless Pork with Potatoes and Vegetables is everything you want in an easy dinner. Thick-cut boneless pork loin chops, coated in BBQ seasoning, roast alongside yellow potatoes, corn on the cob, bell pepper and zucchini until tender and full of flavour.
A drizzle of BBQ sauce and a sprinkle of cheese finish it off for a smoky, savoury, cheesy tray of goodness you can bring straight to the table. Minimal effort, maximum flavour.
Calories in Sheet Pan BBQ Boneless Pork Chops and Veggies
This recipe serves 4 and is 550 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Boneless Pork Loin Chops - these pork chops are perfect for traybakes. They hold their shape well in the oven while staying tender and full of flavour.
- Seasoning (paprika smoked and original, garlic powder, onion powder)- A simple blend that does all the heavy lifting. The paprika adds colour and depth, with smoked paprika bringing a hint of warmth, while garlic and onion powder give a savoury flavour.
- Potatoes (yellow flesh) - Creamy centred and golden, these potatoes roast beautifully. They soak up all the flavour from the pork and seasoning, turning each bite into comfort food bliss.
- BBQ Sauce - Sweet, tangy and sticky, BBQ sauce ties everything together. It clings to the pork and vegetables, giving you that irresistible glazed finish. Use your favourite brand
- Honey - A touch of honey adds a natural sweetness and helps the BBQ sauce caramelise beautifully in the oven. You can omit this is you prefer a less sweet barbecue sauce.
- Onion - Roasts down to sweet, tender perfection, adding a layer of flavour that mingles with the pork and sauce.
- Corn on the Cob - Juicy and naturally sweet, the corn adds a burst of freshness. Roasting it in the tray makes it smoky and extra tasty.
- Zucchini (Courgette) - Mild and tender, courgettes absorb the BBQ flavours while keeping the dish light and colourful.
- Bell Peppers - Bright and sweet, roasted peppers bring both flavour and a pop of colour that makes the traybake as inviting as it is delicious.
- Marbled Cheddar - add a delicious cheesy finish to the tray back
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This traybake is easy to adapt, so you can change up the protein, vegetables, or flavours depending on what you fancy or what you already have in the kitchen.
- Protein:
- Use boneless skinless chicken thighs instead of pork for a tender option that absorbs the BBQ flavour well.
- Try low calorie sausages for a different take. They roast up nicely alongside the vegetables and pair well with BBQ sauce. Just keep in mind they may cook faster than pork chops, so check them a little earlier.
- Cheese:
- Marbled cheddar is a mix of white and yellow cheddar that creates a distinctive marbled pattern. If you can't find marbled cheddar, don't worry, you can simply use regular cheddar, or a combination of cheddar and mozzarella, or cheddar and Red Leicester for a slightly different flavour and colour.
- Vegetables:
- Swap some or all of the potatoes for sweet potato or butternut squash for extra sweetness and colour.
- Add other vegetables such as green beans, carrots, or mushrooms to bulk up the tray.
- Replace courgette with yellow squash, or leave it out if you prefer.
- Seasoning and flavour:
- Add a pinch of chilli flakes for gentle heat.
- Use a premade BBQ seasoning mix if you want something quick and easy.
- Switch the honey for maple syrup for a slightly different sweetness that still caramelises nicely.
Tips for a Perfect Sheet Pan Meal
The key to a successful sheet pan meal is the tray size and how you arrange your ingredients. For this recipe, use a roomy sheet pan so the pork, potatoes, and vegetables have plenty of space. Overcrowding can cause steaming rather than roasting, which affects both texture and colour.
Spread everything in a single layer, leaving small gaps between the pieces to allow the heat to circulate evenly. If your pan isn't quite big enough, it's better to use two trays to make sure everything cooks properly. A large sheet pan is a great investment if you make traybakes often.
For an easier clean-up and to stop food from sticking, line your pan with parchment paper. Large packs of unbleached parchment are available online and are especially handy for recipes like this where sticky BBQ sauce is involved.
More Sheet Pan Meals
Looking for more sheet pan meals and tray bakes? Check out the following:
See more Sheet Pan Recipes →
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
FAQ for Sheet Pan BBQ Boneless Pork Chops and Vegetables
Yes, boneless chicken thighs work beautifully, absorbing the BBQ flavours while staying tender. I do not recommend using chicken breast for this recipe, as it is more likely to dry out and will not develop the same depth of flavour.
While this traybake is best enjoyed fresh, it can be frozen. I recommend slicing the corn off the cob before freezing. Allow the cooked pork and vegetables to cool completely, then transfer to an airtight container or freezer bag. Freeze for up to 2 months. Reheat in the oven from frozen or thaw overnight in the fridge before reheating.
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Recipe Card
Easy Sheet Pan BBQ Boneless Pork Chops and Veggies
This Sheet Pan BBQ Boneless Pork with Potatoes and Vegetables is an easy, flavour packed dinner. Thick cut pork loin chops roast with yellow potatoes, corn, bell pepper, and zucchini, then get finished with a drizzle of BBQ sauce and a sprinkle of cheese for a smoky, savoury traybake you can bring straight to the table.
Ingredients
- 650g (22.9oz)of boneless pork loin chops, sliced into thick strips
- 1 tablespoon of paprika
- 1 teaspoon of smoked paprika
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- salt and black pepper
- 650g (22.9oz) of yellow potatoes, peeled and cubed
- 1 onion, chopped
- 1 large zucchini (courgette), halved and sliced
- 2 ears of corn (corn on the cobs)
- ½ red bell pepper, chopped
- ½ yellow bell pepper, chopped
- 80g (2.8oz) of marbled cheddar, grated
- 3 tablespoons of barbecue sauce
- 1 tablespoon of honey
- fresh chopped parsley to garnish
Instructions
- Preheat the oven to 180°C fan, 200°C conventional, 400°F, or Gas Mark 6.
- In a large bowl, add the pork pieces, paprika (smoked or original), garlic powder, and onion powder. Season with salt and black pepper and toss well until the pork is evenly coated. Set aside.
- Line a large sheet pan with parchment paper. Place the potatoes on the tray in a single layer, leaving a little space between them. Spray lightly with olive oil and season with salt and black pepper.
- Bake the potatoes in the oven for 15 minutes to give them a head start.
- Meanwhile, bring a pot of water to the boil. Husk the corn (remove the outer leaves and silks) and parboil for 5-7 minutes until just tender. Drain, let cool slightly, and cut into roughly 2 inch (5 cm) pieces.
- After the potatoes have baked for 15 minutes, remove the tray from the oven and add the pork, onion, red bell pepper, and zucchini, arranging everything evenly between the potatoes. Spray lightly with olive oil and season again with a pinch of salt and black pepper.
- Return the tray to the oven and bake for 30 minutes. After the 15 minutes of baking time, add the corn pieces to the tray and sprinkle with the grated cheddar and continue to cook for the remaining 15 minutes. (Pork is cooked when it reaches an internal temp of 145f at thickest part)
- Mix together the honey and BBQ sauce and drizzle over the pork and vegetables once they come out of the oven.
- Sprinkle with fresh parsley, serve, and enjoy.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly - use a gluten free bbq sauce
- ❄️ Freezer Friendly - see FAQ for details
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 550Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 120mgSodium 947mgCarbohydrates 56gFiber 6gSugar 15gProtein 48g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Sheila Aitken says
I just made this and it was amazing!
It really did taste like a barbecue, everyone thought it was delicious.
Thank you for recipe