Sheet Pan Raspberry Pineapple Pork Chops

Vegetables 1 pound green beans, trimmed 1.5 pounds small white potatoes 1 teaspoon salt ½ teaspoon pepper 3 tablespoons olive oil 1 pint raspberries 1-1/2 cups fresh pineapple chunks Pork Chops 3 tablespoons olive oil 1 teaspoon crushed red pepper flakes 1 tablespoon smoked paprika 1 teaspoon garlic powder 4 bone-in pork chops, 1" thick

Preheat oven to 475 degrees. Vegetables On a large, rimmed baking sheet, add green beans and potatoes. Drizzle with olive oil, salt and pepper and arrange in a single layer. Add raspberries and pineapple to vegetables, being mindful to keep in a single layer.

Pork Chops In a small bowl, whisk together olive oil, red pepper flakes, paprika and garlic powder. Arrange pork chops evenly on top of vegetables in sheet pan and brush on oil mixture. Turn pork chops and brush oil mixture on second side. Bake for 25-30 minutes, turning pork chops halfway through cooking time. Remove from oven and brush pork chops with Raspberry Pineapple Sauce, approximately ¼ cup of sauce per pork chop. Tent sheet pan loosely with foil and allow pork to rest for 5-10 minutes prior to serving.