Description
This Sheet Pan Pork Chops and Potatoes recipe is an easy one-pan dinner featuring juicy, perfectly seasoned pork chops and crispy roasted potatoes. Made with simple pantry ingredients and baked on a single sheet pan, it’s a comforting family meal that’s perfect for busy weeknights with minimal cleanup.
Ingredients
Scale
- 4 boneless or bone-in pork chops (about 1 inch thick)
- 1½ pounds baby Yukon Gold or baby red potatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
- 1 lemon, cut into wedges (optional)
Optional Additions
- 1 cup broccoli florets
- 1 cup green beans
- 1 cup Brussels sprouts, halved
- ½ teaspoon crushed red pepper flakes
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss the halved potatoes with olive oil, melted butter, garlic, paprika, garlic powder, onion powder, Italian seasoning, thyme, salt, and black pepper.
- Spread the potatoes in a single layer on one side of the baking sheet and roast for 15 minutes.
- Pat the pork chops dry with paper towels and brush them lightly with olive oil.
- Season both sides of the pork chops with the remaining seasoning mixture.
- Remove the baking sheet from the oven, stir the potatoes, and place the pork chops on the empty side of the pan.
- Roast for 15 to 20 minutes, or until the pork reaches an internal temperature of 145°F and the potatoes are golden and tender.
- Let the pork chops rest for 5 minutes before serving.
- Garnish with fresh parsley and serve with lemon wedges if desired.
Notes
- Thick-cut pork chops stay juicier than thin chops.
- Roast the potatoes first so they finish cooking at the same time as the pork.
- Don’t overcrowd the baking sheet for the crispiest potatoes.
- Use an instant-read thermometer for perfectly cooked pork.
- Add vegetables during the last 15 to 20 minutes of roasting.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 4 servings
- Calories: 510 per serving
- Sugar: 2g
- Fat: 28g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg