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Sheet Pan Pork Chops and Potatoes

Sheet pan pork chops and potatoes roasted at high heat until the pork is juicy and the potato edges turn deep golden and caramelized. This one-pan oven bake includes herb-rubbed pork chops and crispy baby potatoes roasted together with green beans for an easy weeknight dinner.
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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
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and start the potatoes
  1. Preheat the oven to 400°F and line a large sheet pan with foil. Keep the pan ready so the potatoes can roast immediately.
  2. Toss the halved baby potatoes with 1.5 tablespoons olive oil, half the minced garlic, smoked paprika, salt, and black pepper. Spread them in an even layer and roast for 10 minutes.
Season and finish roasting
  1. Season the bone-in pork chops with the remaining garlic, dried rosemary, dried thyme, salt, and black pepper. Brush the chops with the remaining olive oil to help them brown.
  2. Push the potatoes to the edges of the pan and place the pork chops in the center. Scatter the trimmed green beans around the pan.
  3. Roast for 20 minutes at 400°F until the pork reaches 145°F and the potatoes are golden. Look for caramelized, browned edges on the potatoes and a glossy sheen from the pan drippings.
Serve
  1. Serve the sheet pan pork chops and potatoes with lemon wedges. Squeeze over right before eating for brightness.

Notes

For best browning, spread potatoes into a single layer and avoid overcrowding the sheet pan. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a sheet pan in a 400°F oven until warmed through. Freezing is not recommended because potatoes can soften and watery green beans lose crispness. For a lighter option, use pork loin chops (instead of bone-in chops) and reduce olive oil to 2 tablespoons while keeping the same roast times.