Use Bone-in Pork Chops: These pork chops will be tender and juicy whether or not they have bones in them, but I find that using bone-in pork chops yields the best result. Note that if you choose to use boneless pork chops, you’ll want to reduce your bake time. If you have an internal read thermometer to check their internal temperature, remove them from the oven once they reach 140˚F. You probably shouldn’t leave your pork chops in the oven for more than 25 minutes. 
Remove & Serve: Remove your veggies from the oven and serve them with the pork chops!.Broil Veggies: Set the oven to BROIL and pop the veggies back in the oven for 4 to 5 more minutes, or until just starting to char.Remove the pork chops, set them aside and keep them covered. Remove & Set Pork Chops Aside: Take your pan out of the oven.Use an Instant Read Meat Thermometer to check for doneness. Cook: Bake for 23 to 25 minutes, or until internal temperature of pork chops reaches 140˚F.Add Pork Chops: Remove pork chops from the marinade and set them over the vegetables discard remaining marinade.Transfer veggies to the pan and arrange them in a single layer. Assemble for Baking: Line a jelly roll pan with foil or parchment paper.Marinate: Pour the reserved marinade over the vegetables and gently mix it all together.
Add Potatoes & Squash to a Bowl: In a large mixing bowl, combine prepared potatoes and zucchini. Set aside for 30 minutes or place in the fridge for up to 8 hours. Let Soak: Seal the bag and rub the marinade all around the pork chops. Marinate Pork Chops: Reserve 2 tablespoons of marinade and add the rest of the marinade to the ziploc bag. Make Marinade: In a mixing bowl, combine lemon juice, olive oil, garlic, oregano, thyme, 2 teaspoons salt, pepper and basil whisk until thoroughly combined. Set Aside Pork Chops: Place pork chops in a large ziploc bag, then set aside. #BAKED PORK CHOPS RECIPE EASY HOW TO#
How to Make Baked Pork Chops with Squash and Potatoes
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