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Sheet Pan Pork Chops and Potatoes

Sheet Pan Pork Chops and Potatoes are roasted together at high heat for tender, caramelized potato wedges and juicy, cooked-through pork (145°F). Sear the chops briefly, then finish on the sheet pan with garlic herb butter so everything cooks in one go.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Sheet pan pork chops and potatoes
  • 4 bone-in pork chops about 1 inch thick
  • 2 lb baby potatoes halved
  • 2 cup green beans trimmed
  • 3 tbsp olive oil
  • 4 clove 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 and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and roast potatoes
  1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment for easy release.
  2. Toss the baby potatoes with 2 tbsp olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper, then spread them in a single layer on the pan.
  3. Roast the potatoes for 15 minutes, until the edges start to turn golden.
Sear chops and finish on the sheet pan
  1. Season the bone-in pork chops with smoked paprika, salt, and pepper.
  2. Heat the remaining olive oil in a hot skillet and sear the pork chops for 2 minutes per side until browned.
  3. Push the potatoes to the edges, place the pork chops in the center, and add the green beans around the chops.
  4. Mix the minced garlic with the melted butter and drizzle it over everything so it pools around the chops.
  5. Roast for 18 to 20 minutes more until the pork chops reach 145°F, then garnish with fresh parsley and serve.

Notes

For the best browning, keep potatoes cut-side down and roast without overcrowding. Store leftovers in a sealed container in the refrigerator for up to 3 days; reheat in a 375°F oven until warmed through. Freezing is not recommended because pork chops can lose juiciness and potatoes may soften. For a lower-sodium option, use a no-salt seasoning blend and season lightly at the end.