Love how you can get an entire meal in 1 tray! House smells great too

3. Place the sheet pan in the oven and roast the potatoes for about 20 minutes, while you prepare the rest of the ingredients.
4. In the meantime, pat the pork chops dry with paper towels and season both sides with the remaining garlic and onion powders, dried thyme, salt, and pepper. Drizzle with a touch of olive oil.
5. Toss the broccoli florets with the remaining tablespoon of olive oil and season with salt and pepper to taste.
6. After 20 minutes, remove the sheet pan, turn the potatoes, and add the pork chops to the pan, placing them amongst the potatoes.
7. Add the broccoli to the sheet pan, filling in the gaps around the pork chops and potatoes.
8. Return the sheet pan to the oven and roast for another 20-25 minutes, or until the pork chops are cooked through (reaching an internal temperature of 145 degrees Fahrenheit) and the vegetables are tender and caramelized.
9. Let the pork chops rest for a few minutes after removing them from the oven. Optionally, sprinkle with chopped fresh parsley before serving for a pop of color and freshness.

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