Watch broiling closely as broilers can vary greatly in intensity. If you want extra char on your vegetables, leave them in for a minute longer. Let your pork chops rest a minute after broiling to retain their juices.
Ingredients
1 whole Corn
2 whole Plum Tomatoes
2 whole Zucchini
1 whole Red Onion
12 oz Ribeye Pork Chop
0.25 oz BBQ Spice Blend
1 whole Lemon
0.25 oz Fresh Tarragon
1 oz Garlic and Herb Butter
0 Olive Oil
0 Kosher Salt
0 Black Pepper
Tools
rimmed baking sheet
microplane or grater
knife
fork
oven
Click anywhere to see instructions→
Marley Spoon
Martha's Best Sheet Pan Tarragon Pork Chops
with Tomatoes, Corn & Zucchini
⏱️ 20 min🍽️ 2 servings
Cooking Tips
Watch broiling closely as broilers can vary greatly in intensity. If you want extra char on your vegetables, leave them in for a minute longer. Let your pork chops rest a minute after broiling to retain their juices.
Ingredients
1 whole Corn
2 whole Plum Tomatoes
2 whole Zucchini
1 whole Red Onion
12 oz Ribeye Pork Chop
0.25 oz BBQ Spice Blend
1 whole Lemon
0.25 oz Fresh Tarragon
1 oz Garlic and Herb Butter
0 Olive Oil
0 Kosher Salt
0 Black Pepper
Tools
rimmed baking sheet microplane or grater knife fork oven
Mise en Place
1
Soften Butter
Set out 1 oz garlic & herb butter at room temperature to soften.
2
Prep Produce
Cut kernels from 1 ear of corn. Cut 2 plum tomatoes and 2 zucchini lengthwise into 1-inch thick wedges. Halve and cut 1 red onion into ½-inch thick wedges.
3
Prep Meat
Pat 12 oz pkg ribeye pork chop dry and trim any excess fat to ¼-inch thickness.
4
Season Pork
Rub pork chops all over with olive oil, ¼ oz BBQ spice blend, kosher salt, and ground pepper.
5
Prep Tarragon and Lemon
Finely grate all of the zest from 1 lemon into a small bowl. Squeeze 1 teaspoon lemon juice into the same bowl. Cut remaining lemon into wedges. Reserve a few whole leaves from ¼ oz fresh tarragon for garnish, then finely chop the rest, discarding stems.
Cooking Steps
1
Prep vegetables
Set out 1 oz garlic & herb butter at room temperature to soften. Use a sharp knife to cut corn kernels from 1 ear of corn. Cut 2 plum tomatoes and 2 zucchini, lengthwise, into 1-inch thick wedges. Halve and cut all of the 1 red onion into ½-inch thick wedges. Pat 12 oz pkg ribeye pork chop dry; trim any excess fat to 4-inch thickness. Rub all over with olive oil, all of the ¼ oz BBQ spice blend, salt, and pepper.
2
Prep to broil
Preheat broiler with a rack in the top position. On a rimmed baking sheet, toss onions, zucchini, and tomatoes with 2 tablespoons olive oil, crushing tomatoes slightly to release some of their juices. Arrange in a single layer and season with salt and pepper. Broil vegetables on top oven rack until slightly softened, about 2-3 minutes (watch closely as broilers vary).
3
Broil pork & vegetables
Remove baking sheet from oven; sprinkle corn over vegetables, then nestle pork chops between vegetables. Broil on top oven rack, flipping pork chops halfway through, until pork is browned in spots and reaches 145°F internally, and vegetables are tender and slightly charred, 4-5 minutes per side (watch closely).
4
Prep butter
While pork and vegetables broil, finely grate all of the lemon zest from 1 lemon into a small bowl, then squeeze in 1 teaspoon lemon juice. Cut any remaining lemon into wedges. Reserve a few whole tarragon leaves from ¼ oz fresh tarragon for garnish, then finely chop remaining tarragon leaves; discard stems.
5
Make tarragon butter
To bowl with lemon zest and lemon juice, add softened garlic and herb butter and chopped tarragon; mash with a fork to combine. Season to taste with salt and pepper.
6
Finish & serve
Immediately top pork chops with ⅔ of the tarragon butter. Carefully toss vegetables directly on baking sheet with remaining tarragon butter. Tear reserved whole tarragon leaves and sprinkle on top. Serve pork chops and vegetables with any lemon wedges on the side for squeezing over. Enjoy!