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Sheet Pan Pork Chops and Potatoes

Sheet pan pork chops and potatoes bake together until the pork is juicy and the potatoes turn golden at the edges. Roasted green beans join the same sheet pan for an easy one-pan weeknight dinner with caramelized flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sheet pan pork chops and potatoes
  • 4 count bone-in pork chops 1 inch thick
  • 1.5 lb baby potatoes halved
  • 2 cup green beans trimmed
  • 3 tbsp olive oil
  • 4 clove garlic minced
  • 1 tsp smoked paprika
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and roast potatoes
  1. Preheat oven to 400°F and line a large sheet pan with foil.
  2. Toss baby potatoes with 1.5 tablespoons olive oil, half the garlic, smoked paprika, salt, and black pepper, then spread on the pan and roast for 10 minutes.
Season pork and finish roasting
  1. Season bone-in pork chops with remaining garlic, dried rosemary, dried thyme, salt, and black pepper.
  2. Brush the seasoned pork chops with the remaining olive oil.
  3. Push potatoes to the edges and place pork chops in the center of the sheet pan.
  4. Scatter green beans around the pan.
  5. Roast for 20 minutes, until the pork reaches 145°F and the potatoes are golden, then remove from the oven.
Serve
  1. Serve with lemon wedges.

Notes

For the crispiest potatoes, don’t overcrowd the sheet pan and keep the pan in the hot oven right after it preheats. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a sheet pan at 400°F until warmed through. Freezing is not recommended for the best texture. Dietary swap: use pork chops that are labeled “pasture-raised” or choose a thinner cut for quicker cooking if needed.