Sheet Pan Pork Chops and Potatoes is the kind of easy, no-fuss dinner that saves time without sacrificing flavor. Juicy pork chops and tender roasted potatoes cook together on one pan, soaking up simple seasonings and developing golden, crispy edges in the oven. Everything finishes at the same time, making this recipe perfect for busy weeknights when you want a hearty, homemade meal with minimal cleanup. It’s comforting, filling, and endlessly reliable.
Why You’ll Love This Recipe
- True one-pan meal with easy cleanup
- Juicy pork chops and perfectly roasted potatoes
- Simple pantry spices with big flavor
- Ready in under an hour
- Family-friendly and great for leftovers
- Easy to customize with different vegetables or seasonings
Ingredients
- 4 bone-in or boneless pork chops
- 2 lbs baby potatoes or Yukon gold potatoes, halved
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp onion powder
- Fresh parsley for garnish (optional)
Preparation Steps
Step 1: Preheat and Prep
Preheat your oven to 400°F (205°C). Line a large sheet pan with parchment paper or lightly grease it with oil.
Step 2: Season the Potatoes
Place the halved potatoes in a large bowl. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, paprika, garlic powder, onion powder, and Italian seasoning. Toss until evenly coated.
Step 3: Start Roasting the Potatoes
Spread the potatoes evenly on the sheet pan, cut side down. Roast for 15 minutes to give them a head start.
Step 4: Season the Pork Chops
While the potatoes roast, pat the pork chops dry with paper towels. Rub both sides with the remaining olive oil and season generously with salt, pepper, and a light sprinkle of paprika and garlic powder.
Step 5: Add Pork Chops to the Pan
Remove the sheet pan from the oven and push the potatoes slightly to make space. Place the pork chops on the pan among the potatoes.
Step 6: Roast Until Done
Return the pan to the oven and roast for another 18–22 minutes, flipping the pork chops halfway through, until the potatoes are golden and tender and the pork chops reach an internal temperature of 145°F.
Step 7: Rest and Serve
Remove from the oven and let the pork chops rest for 5 minutes. Garnish with fresh parsley if desired before serving.
Cooking Notes
Giving the potatoes a head start ensures they roast evenly and develop crispy edges. Pork chops should be removed as soon as they reach temperature to avoid drying out. Thicker chops may need a few extra minutes.
Variations
- Add green beans or broccoli during the last 15 minutes of cooking
- Use sweet potatoes instead of regular potatoes
- Add lemon slices for brightness
- Swap Italian seasoning for Cajun or ranch seasoning
- Finish with grated parmesan over the potatoes
Tips
- Use a large sheet pan so ingredients aren’t crowded
- Pat pork chops dry to help them brown
- Flip pork chops halfway for even cooking
- Let meat rest before slicing to keep it juicy
- Use a meat thermometer for best results
Serving Suggestions
- Serve with a simple green salad
- Add applesauce or mustard on the side
- Pair with roasted vegetables or coleslaw
- Spoon pan juices over the pork chops
- Serve with crusty bread to soak up flavors
Prep Time / Cooking Time / Total Time
Prep Time: 15 minutes
Cooking Time: 35–40 minutes
Total Time: About 55 minutes
Nutritional Information (Per Serving)
Approx. 480 calories – 38g protein – 26g fat – 28g carbs
FAQs
Can I use thick pork chops?
Yes, but thicker chops may need a few extra minutes in the oven.
Can I use frozen pork chops?
It’s best to thaw them first so they cook evenly.
How do I know the pork is done?
Pork is done when it reaches an internal temperature of 145°F.
Can I prep this ahead of time?
You can season everything a few hours ahead and refrigerate until ready to cook.
Conclusion
Sheet Pan Pork Chops and Potatoes is a simple, dependable dinner that delivers big comfort with very little effort. Juicy pork chops, crispy potatoes, and easy cleanup make this recipe perfect for busy nights or relaxed family meals. It’s a one-pan dinner you’ll want to keep in regular rotation.