Sheet pan pork chops with crispy roasted potatoes and fresh parsley garnish

There’s something incredibly satisfying about a meal that comes together in one pan. This sheet pan pork chops and potatoes recipe is one of my go-to dinners when I want something hearty, flavorful, and easy to make. Ready in just 40 minutes, it’s perfect for busy weeknights when you want to skip the fuss but still enjoy a delicious home-cooked meal.

Sheet pan pork chops with crispy roasted potatoes and fresh parsley garnish this Recipe
Easy Sheet Pan Pork Chops and Potatoes in 40 Minutes 3 This sheet pan pork chops recipe combines juicy pork and crispy potatoes for a simple, flavorful dinner ready in just 40 minutes.

With simple seasoning and minimal cleanup, this recipe is both practical and tasty. You’ll love the crispy edges on the pork chops paired with perfectly roasted potatoes seasoned just right. Let’s dive into how you can make this quick sheet pan pork chops dinner for your family tonight.

Why You’ll Love This Recipe

  • Ready in just 40 minutes, perfect for quick weeknight meals.
  • One-pan meal means minimal cleanup and less hassle.
  • Juicy pork chops with crispy golden potatoes for satisfying texture.
  • Simple ingredients you likely already have in your kitchen.
  • Easy to customize with your favorite herbs and spices.

Ingredients

Gather these ingredients for a delicious sheet pan pork chops and potatoes meal that serves four.

  • 4 bone-in pork chops (about 6 ounces each)
  • 1.5 pounds baby Yukon gold potatoes, halved or quartered
  • 3 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 4
  • Calories: Approximately 450 per serving

How to Make Sheet Pan Pork Chops and Potatoes (40 minutes)

  1. Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
  2. In a large bowl, toss the halved potatoes with 2 tablespoons of olive oil, garlic powder, smoked paprika, dried thyme, salt, and pepper until evenly coated.
  3. Spread the potatoes out in a single layer on one side of the sheet pan and roast in the oven for 15 minutes to start browning.
  4. While the potatoes roast, pat the pork chops dry with paper towels. Rub them on both sides with the remaining 1 tablespoon olive oil, onion powder, salt, and pepper.
  5. Remove the sheet pan from the oven, carefully push the potatoes to one side, and place the pork chops on the other side of the pan.
  6. Return the sheet pan to the oven and roast everything for an additional 15 minutes, or until the pork chops reach an internal temperature of 145°F and the potatoes are tender and golden brown.
  7. For extra crispiness, broil for 2-3 minutes if desired, watching closely to avoid burning.
  8. Remove from oven and let the pork chops rest for 5 minutes before serving. Garnish with fresh parsley for a pop of color and fresh flavor.

Tips for the Best Results

  • Use bone-in pork chops for extra juiciness and flavor.
  • Cut potatoes evenly to ensure uniform roasting.
  • Don’t overcrowd the sheet pan; give ingredients room to crisp up nicely.
  • Check pork internal temperature with a meat thermometer to avoid overcooking.
  • Customize seasonings with rosemary, oregano, or cayenne for a personal touch.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pork chops and potatoes reheat well in the oven or microwave.

For best results, reheat in a 350°F oven for 10-15 minutes to maintain crispiness, or microwave on medium power until warmed through.

Frequently Asked Questions

Can I use boneless pork chops instead?

Yes, boneless pork chops can be used, but they tend to cook faster and may dry out more easily. Adjust cooking time accordingly and monitor internal temperature carefully.

What type of potatoes work best?

Baby Yukon gold or red potatoes work best because they roast evenly and develop a nice crispy exterior while staying tender inside.

Can I prepare this recipe ahead of time?

You can season the pork chops and potatoes up to a day ahead and store them separately in the refrigerator. Assemble and cook just before serving for best texture.

How do I know when the pork chops are fully cooked?

The safest way is to use a meat thermometer; pork chops should reach an internal temperature of 145°F for juicy, safe-to-eat meat.

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