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Moroccan-Inspired Pork Chop Sheet Pan Dinner


Yogurt Sauce

3/4 cup (about 6 ounces) plain Greek yogurt

1 tablespoon milk

1 teaspoon chopped fresh parsley

1 teaspoon lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

Spice Mixture

2 teaspoons paprika

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground coriander

Pork Chops

4 (3/4-inch-thick) boneless pork chops

2 cups cauliflower florets

1 (15-ounce) can chickpeas, rinsed, drained

1/3 cup green olives, roughly chopped

1/4 cup roughly chopped dried apricots

1/2 lemon, cut into wedges

1/4 cup Land O Lakes® Butter with Canola Oil, melted

How to make

  1. STEP 1

    Heat oven to 425°F. Line half-sheet baking pan (18x13x1-inch) with parchment paper. Set aside.

  2. STEP 2

    Combine all yogurt sauce ingredients in small bowl; mix well. Cover; refrigerate.

  3. STEP 3

    Combine all spice mixture ingredients in small bowl, mix well. Reserve 1 tablespoon spice mixture; set aside.

  4. STEP 4

    Toss together cauliflower, chickpeas and 2 tablespoons melted Butter with Canola Oil on prepared pan; sprinkle with remaining spice mixture. Roast 15 minutes.

  5. STEP 5

    Meanwhile, coat pork chops with remaining melted Butter with Canola Oil; sprinkle both sides of chops with reserved spice mixture. Decrease oven temperature to 400°F. Remove pan from oven.

  6. STEP 6

    Place pork chops on pan, leaving at least 1/2 inch between chops. Add olives, apricots and lemon wedges; toss lightly with cauliflower and chickpeas. Roast 20 minutes or until internal temperature of pork reaches 145°F and cauliflower is tender. Let rest 3 minutes before serving with yogurt sauce.

Tip #1

Squeeze roasted lemon wedges over pork chops for a burst of bright citrus flavor.

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