Lemon Garlic Baked Pork Chops with Roasted Squash & Potatoes

These Baked Pork Chops with Squash and Potatoes are marinated in a bright lemon-garlic dressing for a hearty, flavorful one-pan meal. This simple recipe is perfect for busy weeknights and delivers juicy meat and caramelized vegetables with minimal fuss.

An Easy Baked Pork Chops Dinner

This dish pairs bone-in pork chops with squash and baby potatoes, all roasted together so the flavors mingle. The lemon-garlic marinade gives the pork a bright, savory punch while the vegetables roast until tender and slightly charred.

The whole tray cooks quickly, and because everything bakes together, cleanup is easy. The pork stays juicy and the vegetables pick up delicious caramelized edges from the oven.

Recipe Ingredients

Fresh ingredients and a simple marinade are all you need. Use the list below to prepare everything before you start:

• Pork chops: Bone-in, about 1 inch thick for best results.
• Lemons: Juice of 4 lemons for the marinade.
• Olive oil: 1/4 cup to bind the marinade.
• Garlic: 4 cloves, minced.
• Dried oregano and dried thyme
• Salt and freshly ground black pepper
• Dried basil
• Baby potatoes: Quartered.
• Zucchini: Sliced about 1/2-inch thick.

How to Make Baked Pork Chops with Squash and Potatoes

1. Prepare the pork chops: Place pork chops in a large resealable bag or shallow dish and set aside.
2. Make the marinade: Whisk together lemon juice, olive oil, minced garlic, oregano, thyme, 2 teaspoons salt, pepper and basil until well combined.
3. Marinate: Reserve 2 tablespoons of the marinade for the vegetables and add the rest to the pork chops. Seal the bag, rub the marinade over the chops, and let them sit 30 minutes at room temperature or up to 8 hours in the fridge.
4. Preheat oven: Heat oven to 425°F (220°C).
5. Prepare vegetables: In a bowl, toss quartered baby potatoes and sliced zucchini with the reserved marinade so they are evenly coated.
6. Assemble: Line a baking sheet or jelly roll pan with foil or parchment. Spread the vegetables in a single layer and place the marinated pork chops on top. Discard any remaining marinade.
7. Bake: Roast for 23–25 minutes, or until the pork reaches an internal temperature of 140°F (60°C). Cooking time may be shorter for boneless chops—watch closely to avoid overcooking.
8. Rest and finish vegetables: Remove the pan from the oven and transfer the pork chops to a plate; tent with foil and keep warm. Switch the oven to BROIL and return the vegetables to the oven for 4–5 minutes to add char and caramelization, if desired.
9. Serve: Plate the pork chops with the roasted vegetables and lemon slices for garnish.

How Long to Bake Pork Chops

Bone-in pork chops at 1 inch thickness usually need about 23–25 minutes at 425°F to reach a safe, juicy 140°F internal temperature. Avoid overbaking—remove when 140°F and allow the meat to rest a few minutes to reach optimum doneness. Boneless chops will cook faster, so reduce the time accordingly.

Tips for the Best Baked Pork Chops

• Choose bone-in chops: They tend to stay more tender and flavorful during baking.
• Broil for color: A brief broil crisps and caramelizes the vegetables—optional but recommended.
• Let meat rest: Rest the chops 5 minutes before serving so juices redistribute.
• Avoid baking cold: If chops marinated in the fridge, let them sit at room temperature for a short time before baking so they cook evenly.

Serving Suggestions

This is a complete meal on its own, but consider adding one of these accompaniments if you want to expand the plate:

• Bright beverage: A fresh lemonade pairs nicely with the lemony pork.
• Rice: Garlic butter or Parmesan rice complements the pan juices and makes the meal more filling.
• Light cocktail: A fruity, citrus-forward drink balances the savory flavors.

How to Store and Reheat Leftovers

• Store leftovers in an airtight container in the refrigerator. Pork chops are best eaten within a few days; vegetables can last up to a week.
• To reheat pork chops, add a couple tablespoons of water or broth to the baking dish, cover, and warm in a 350°F oven for 10–12 minutes until hot. Vegetables reheat well in the oven or microwave.