Salads · Cajun · 35 min
Sheet Pan Pork & Warm Broccoli-Potato Salad with Creamy Cajun Dressing
- 35 min
- 2–6 servings
- 638 kcal / serving
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
Shopping list by aisle
Produce
- ½ (18 oz) bagbroccoli florets
- ½ small bunchgreen onions (scallions)
- ¾ lbnew potatoes
- 1red bell pepper
- red bell peppers
Meat & seafood
- 2pork chops, boneless
Sauces, oils & condiments
- 45 mlranch dressing
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli florets | ½ (18 oz) bag | 1 (18 oz) bag | 1 ½ (18 oz) bags |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| new potatoes | ¾ lb | 1 ½ lb | 2 ¼ lb |
| pork chops, boneless | 2 | 4 | 6 |
| ranch dressing | 45 ml | 90 ml | 135 ml |
| red bell pepper | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
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.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.