Mealime recipe · lives on in MealPot
Sheet Pan Pork & Warm Broccoli-Potato Salad with Creamy Cajun Dressing
- 35 min
- 2–6 servings
- 638 kcal / serving
- ★ 5 on Mealime
This sheet-pan pork and warm broccoli-potato salad combines roasted potatoes, peppers, and broccoli with tender pork, finished with a creamy Cajun dressing. It makes a straightforward weeknight dinner that comes together without fuss.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (18 oz) bagbroccoli florets
- ½ small bunchgreen onions (scallions)
- ¾ lbnew potatoes
- 2pork chops, boneless
- 45 mlranch dressing
- 1red bell pepper
- red bell peppers
From the pantry: Cajun seasoning, extra virgin olive oil, salt, white wine vinegar
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
Directions
- Preheat the oven to 450°F.
- Rinse and dry the broccoli florets, green onions, red bell peppers, and potatoes.
- Quarter the potatoes and spread them on a baking sheet.
- Trim, seed, and roughly chop one red bell pepper; add to the sheet with the potatoes and broccoli in an even layer.
- Drizzle the vegetables with oil and a pinch of salt; toss to coat and spread flat.
- Pat the pork chops dry, nestle them among the vegetables on the sheet, drizzle with oil, and season on both sides with salt.
- Roast the sheet until the potatoes are fork-tender and the pork is cooked through, about 20–25 minutes, turning the pork halfway through.
- While the pork roasts, cut the green onions crosswise into thin pieces and place them in a medium bowl; add ranch dressing, white wine vinegar, Cajun seasoning, and a pinch of salt to make the dressing.
- When everything is done, transfer the roasted vegetables to the bowl with the dressing and toss to coat the warm broccoli-potato salad; serve with the pork on the side.
Two tips
- Prep the peppers and onions ahead and refrigerate for up to 1 day before roasting.
- If you have leftovers, store in the fridge for 1–2 days; reheat gently and add a splash more Cajun seasoning to taste.
Nutrition per serving
- Calories
- 638 kcal
- Protein
- 38 g
- Carbs
- 42 g
- Fat
- 37 g
- Fiber
- 9 g
- Sodium
- 1044 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
Grilled Peach, Strawberry & Arugula Salad with Pistachios & Goat Cheese30 min · 2–6 servings
Broccoli, Bell Pepper & Chickpea Salad with Feta & Zesty Lemon Dressing30 min · 2–6 servings
Arugula & Chickpea Salad with Cucumber, Avocado & Parmesan30 min · 2–6 servings
Apple Quinoa Salad with Celery, Almonds & Dried Cranberries30 min · 2–6 servingsPLAN THE WEEK
One of 1,676 Mealime recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.