This recipe features juicy pork chops roasted alongside tender potatoes, all cooked on one simple sheet pan. It’s a tasty dinner that’s easy to clean up!
I love how dinner practically makes itself while I relax or tidy up. Plus, the pork gets nice and crispy while the potatoes soak up all those flavors—delicious!
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops are perfect for this dish because they stay juicy and flavorful. If you need a leaner option, boneless chops will work, too, but be careful not to overcook them!
Baby Potatoes: I love using yellow or gold baby potatoes for their buttery texture. You can also substitute them with red potatoes or even sweet potatoes for a different flavor.
Olive Oil: Extra virgin olive oil adds richness to the dish. If you need a substitute, avocado oil or canola oil will do fine, but the flavor might be slightly different.
Herbs and Spices: Dried thyme and rosemary give a wonderful flavor. If you don’t have dried herbs, use fresh ones! Just double the amount, as fresh herbs are milder.
How Do You Ensure Juicy Pork Chops?
Cooking pork chops just right can be a bit tricky. To keep them juicy, follow these steps:
- Let the chops rest at room temperature for about 20 minutes before cooking. This helps them cook evenly.
- Make sure to pat them dry with paper towels. This allows for a nice sear.
- Use a meat thermometer to check the internal temperature. Pull them out at 145°F (63°C) and let them rest. This helps the juices redistribute.
Taking these extra steps will guarantee tender and tasty pork chops every time!
How to Make Sheet Pan Pork Chops and Potatoes
Ingredients You’ll Need:
For the Dish:
- 4 bone-in pork chops (about 1-inch thick)
- 1.5 pounds baby potatoes (yellow or gold), halved
- 3 tablespoons olive oil, divided
For Seasoning:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (or a few sprigs fresh rosemary, divided)
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and around 30-35 minutes to cook. So, you can have a delicious meal on the table in about 45 minutes!
Step-by-Step Instructions:
1. Prep Your Oven and Pan:
Start by preheating your oven to 425°F (220°C). While it’s heating up, lightly grease or line a rimmed baking sheet with parchment paper or foil. This will make cleanup a breeze!
2. Prepare the Potatoes:
In a large bowl, add the halved baby potatoes along with 2 tablespoons of olive oil, garlic powder, onion powder, dried thyme, half of the dried rosemary (or some fresh rosemary if that’s what you have), and a good pinch of salt and pepper. Toss everything together until the potatoes are well coated in the seasoning mix.
3. Arrange on the Baking Sheet:
Spread the seasoned potatoes in a single layer on one side of the prepared baking sheet to allow them to roast evenly.
4. Season the Pork Chops:
Pat the pork chops dry using paper towels to help them crisp up nicely. Drizzle the remaining tablespoon of olive oil over the chops and season both sides generously with salt, pepper, paprika, and the other half of the rosemary (or add fresh rosemary sprigs if using).
5. Add the Chops to the Sheet Pan:
Place the seasoned pork chops on the other side of the baking sheet, ensuring there is some space between the chops and the potatoes. This helps everything roast evenly!
6. Roast in the Oven:
Pop the baking sheet into the oven and roast for about 25 to 35 minutes. You’ll want to check that the internal temperature of the pork chops reaches 145°F (63°C). You can flip the pork chops and stir the potatoes halfway through to get a nice even cook.
7. Optional Broil for Extra Crispiness:
If you like your pork chops with a crispy crust, you can broil them for an additional 2-3 minutes at the end. Just keep an eye on them to avoid burning!
8. Let It Rest:
Once done, carefully remove the tray from the oven and let the pork chops rest for about 5 minutes. This helps keep them juicy!
9. Garnish and Serve:
Before serving, sprinkle freshly chopped parsley over everything for a pop of color. Now you’re ready to enjoy a delicious, easy meal that everyone will love!
Enjoy this comforting dish with your favorite side salad or steamed veggies!
Can I Use Boneless Pork Chops Instead?
Yes, you can! Boneless pork chops will cook a bit faster, so be sure to check their internal temperature earlier, aiming for 145°F (63°C).
Can I Prep This Recipe Ahead of Time?
Absolutely! You can season the pork chops and potatoes a few hours in advance and store them in the fridge until you’re ready to cook. Just let them sit at room temperature for about 20 minutes before roasting for even cooking.
What Should I Do With Leftovers?
Store leftover pork chops and potatoes in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a preheated oven at 350°F (175°C) until warmed through.
Can I Add Vegetables to This Dish?
Definitely! Feel free to add vegetables like carrots, bell peppers, or broccoli. Just cut them into similar-sized pieces and toss them in with the potatoes. They might need a little less time, so add them partway through the baking process.