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Sheet Pan Pork Chops And Potatoes

Sheet pan pork chops and potatoes with a roast-till-tender method for caramelized potato wedges and juicy pork. The garlic herb butter pools around the chops as everything finishes roasting together.
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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) Use thick-cut for better juiciness and even roasting.
baby potatoes
  • 2 lb baby potatoes, halved Halve to create flat surfaces for more browning.
green beans
  • 2 cup green beans, trimmed Keep them similar in size so they roast evenly.
olive oil
  • 3 tbsp olive oil Divided: 2 tbsp for potatoes and 1 tbsp for searing.
garlic
  • 4 clove garlic, minced Adds aroma to the garlic herb butter drizzle.
butter
  • 2 tbsp butter, melted Melted to drizzle over hot sheet pan ingredients.
dried rosemary
  • 1 tsp dried rosemary Seasoning for the potatoes.
dried thyme
  • 1 tsp dried thyme Seasoning for the potatoes.
garlic powder
  • 1 tsp garlic powder Boosts savory flavor in the potato seasoning mix.
smoked paprika
  • 1 tsp smoked paprika Used for seasoning the pork chops.
salt and pepper
  • 1 Salt and pepper to taste Season to preference; use enough to bring out flavor.
fresh parsley
  • 1 Fresh parsley for garnish Optional but recommended for brightness and color.

Equipment

  • 1 sheet pan

Method
 

Prep and roast the potatoes
  1. Preheat oven to 425F and line a large rimmed baking sheet with parchment. Have the oven fully heated before roasting so the potatoes start browning quickly.
  2. Toss potatoes with 2 tablespoons olive oil, rosemary, thyme, garlic powder, salt, and pepper, then spread in an even layer on the pan. Aim for cut sides in contact with the sheet pan for caramelized edges.
  3. Roast potatoes for 15 minutes at 425F. Look for light browning at the edges before adding the pork.
Sear and finish on the sheet pan
  1. Season pork chops with smoked paprika, salt, and pepper. Pat seasoning in so it adheres to the surface.
  2. Heat remaining olive oil in a hot skillet and sear pork chops for 2 minutes per side. Stop when you get deep golden color on both sides.
  3. Push potatoes to the edges of the baking sheet and place pork chops in the center, then nestle green beans around them. Keep beans close to the heat so they cook through by the end.
  4. Mix garlic with melted butter and drizzle over everything on the sheet pan. The butter should pool around the chops for extra flavor.
  5. Roast 18-20 more minutes at 425F until pork reaches 145F, then garnish with fresh parsley. Let the chops rest briefly off the heat if you want cleaner slices.

Notes

For best results, use thick bone-in pork chops (about 1 inch) so they stay juicy at 145F; avoid overcrowding the pan. Refrigerate leftovers in an airtight container for up to 3 days; freeze pork and potatoes together for up to 2 months (green beans may soften). For a lighter option, use olive oil only and skip the butter drizzle or replace butter with an olive-oil–garlic blend.