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Sheet Pan Pork Chops And Potatoes

Sheet pan pork chops and potatoes with garlic herb butter roast until the chops are cooked through at 145F and the potatoes turn golden at the edges. A hot skillet sear adds savory color before finishing in the oven alongside green beans.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 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 (about 1 inch thick)
Baby potatoes
  • 2 lb baby potatoes halved
Green beans
  • 2 cup green beans trimmed
Seasonings and butter
  • 3 tbsp olive oil
  • 4 garlic minced
  • 2 tbsp butter melted
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 salt to taste
  • 0.5 pepper to taste
  • 0.25 fresh parsley for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and roast the potatoes
  1. Preheat oven to 425F and line a large rimmed baking sheet with parchment for easy cleanup.
  2. Toss halved baby potatoes with 2 tablespoons olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper, then spread them in an even layer on the pan.
  3. Roast the potatoes for 15 minutes until they start to turn golden at the edges.
Sear and finish in the oven
  1. Season pork chops with smoked paprika, salt, and pepper.
  2. Heat a hot cast iron skillet with the remaining olive oil and sear pork chops for 2 minutes per side.
  3. Push the potatoes to the edges, then place the pork chops in the center and tuck green beans around them on the sheet pan.
  4. Mix minced garlic with melted butter, then drizzle the garlic herb butter over the potatoes, pork chops, and green beans.
  5. Roast 18-20 more minutes at 425F until the pork chops reach 145F, then garnish with fresh parsley before serving.

Notes

For best browning, keep the potatoes in a single layer and don’t crowd the pan. Refrigerate leftovers in a sealed container up to 3 days; reheat in a 425F oven until hot through. Freezing isn’t recommended for texture. For a dairy-light option, use olive oil plus a splash of lemon juice instead of butter in the garlic drizzle.