One of the things I like best about sheet pan suppers is their versatility. Don’t have the veggies called for in your recipe? No problem — just substitute whatever you do have. The variations on seasonings are endless. If you want, you can have a sheet pan supper every week and never make the same one twice! This one, though, I know I’m going to want to make again.

My niece gave me a lovely set of flavored finishing salts. I’ve been looking for a dish for the porcini salt, so I opened my spice cupboard & started sniffing. That’s often how I get inspiration for seasonings, as silly as it sounds. If things smell good together, they usually taste good together, too. Once I’ve narrowed it down to a few ideas, I hold the open jars together in one hand and waft towards my nose with the other. Sometimes I play with little bits in a prep bowl if I want to get an idea where to start with the proportions. I loved the combination of the Five-Spice Powder and the Porcini Salt. And they taste as good together as they smell!

This sheet pan supper is super-delicious by itself and ever so easy. If you want to make it truly spectacular, serve it with Miso Five-Spice Sauce.

Ingredients:

1 medium sweet potato (7½  oz., or 213 g)

1 head of broccoli

2 large cloves of garlic

1 tablespoon extra virgin olive oil

½ teaspoon Sichuan peppercorns

½ tsp salt

½ teaspoon Chinese Five Spice Powder

2 center-cut pork chops or boneless pork ribeye steaks (nutrition info based on 5 ounces, or 142 g, each)

porcini finishing salt (optional; nutrition calculated without this)

Preparation:

1.) Preheat the oven to 425º F (218º C). Peel the sweet potato, and cut it up into roughly 1” (2.5 cm) pieces. Place in a pile on a foil-lined sheet pan.

2.) Cut up the broccoli into similar-sized pieces and add it to the pile. Slice the garlic, if using, and add it as well.

3.) Drizzle the pile with the olive oil, then toss with your hands to coat evenly. Olive oil is good for your skin!

 

 

4.) Finely grind the Sichuan peppercorns with a mortar & pestle. Add the salt and five-spice powder; stir.

5.) Tuck the pork in amongst the veggie pieces, spreading everything out into a single layer. Sprinkle the mixed seasonings over everything. Place in the preheated oven and cook 20 to 30 minutes, or until the pork is done (145º F, or 63º C on a meat thermometer). Sprinkle with the porcini salt, then transfer to a serving bowl. Serve with Miso Five-Spice Sauce.