This is the easiest way to cook a meal that happens to be one of the tastiest as well. Throw it all on a sheet pan or in this case, a grill pan and throw it into a screaming hot oven. – Susan Maria 

Sheet Pan Meal: Brined Pork Chop and Vegetables

The brine for the pork:
Pour 2 cups of chicken broth into a one gallon zip lock bag along with 2 tablespoons salt, 2 tablespoons Truvia, 2 tablespoons Bell’s Seasoning (or poultry seasoning), 1 tablespoon garlic powder along with 2 Center Cut thick cut Pork Chops. Allow the mixture to brine the chops for an hour if you have all that time available.

Pre heat oven to 400 degrees along with your oiled grill pan.
Prepare your vegetables – tomato, butternut squash, shallot, and garlic by brushing with olive oil and seasoning with salt and pepper and a bit of smoked paprika.
Remove the pork from the brine and dry with paper towels. Arrange on grill pan and roast 8 minutes per side until cooked through but still pink and vegetables are tender. Fork mash the roasted tomato, shallot, garlic and lemon with a tablespoon of olive oil, a bit of fresh herbs, and any pan drippings into a quick pan sauce for the pork. Mmmmmm.