I love a dinner that feels like a warm hug. This sheet pan pork chops and potatoes dish does that. It’s simple. It cooks on one pan. Cleanup is easy. It gives you juicy pork and crispy potatoes with very little fuss. If you like hands-off dinners that still impress, this is for you. I’ll show you how to make it cozy and reliable. If you want a fluffy breakfast for the next morning, try my fluffy sourdough discard pancakes sometime — they’re a favorite around here.
why make this recipe
You want dinner on the table fast. You want few dishes to wash. This recipe gives you both. The flavors are classic and friendly. Kids and adults both tend to love it. You can customize the herbs or spice levels to suit your taste. It pairs well with simple sides or with something a bit more special. For a heartier potato side, I sometimes make the cheesy ranch potatoes with smoked sausage for guests.
how to make Sheet Pan Pork Chops and Potatoes
Ingredients:
Pork chops, Potatoes, Olive oil, Garlic powder, Onion powder, Paprika, Salt, Black pepper, Fresh herbs (optional, e.g., rosemary or thyme)
Directions:
- Preheat the oven to 425°F (220°C).
- In a bowl, mix olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Toss the pork chops in the mixture until fully coated.
- Chop potatoes into wedges and toss with remaining seasoning mixture.
- Arrange pork chops and potatoes on a sheet pan in a single layer.
- Bake for 25-30 minutes or until the pork is cooked through and the potatoes are crispy.
- Garnish with fresh herbs if desired and serve.
I like to pat the pork chops dry first. That helps them brown. Cut the potatoes into similar sized wedges. That helps everything cook evenly. Use a rimmed sheet pan so juices don’t spill. If you want a little extra crisp, place the potatoes cut-side down.
how to serve Sheet Pan Pork Chops and Potatoes
Serve right from the pan for a cozy feel. Add a simple green salad on the side. A scoop of applesauce is nice with pork. I also love serving this with roasted peppers or a quick skillet of veggies. If you want a lighter protein swap later, try my ground turkey and peppers for a similar weeknight vibe.
how to store Sheet Pan Pork Chops and Potatoes
Cool leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through. That keeps the potatoes crisper than the microwave. You can also freeze cooked pork chops and potatoes for up to 2 months. Thaw in the fridge before reheating.
tips to make Sheet Pan Pork Chops and Potatoes
Use bone-in chops for more flavor. Thinner chops cook faster. Give space between pieces on the pan to let them crisp. Don’t overcrowd. Use a thermometer to check pork. Aim for 145°F (63°C) then rest the meat 3-5 minutes. If you like sweet notes, add a sprinkle of brown sugar to the seasoning. For an easy weeknight dessert afterward, try baking a batch of cookies and cream cinnamon rolls on a lazy Sunday.
variation (if any)
Swap potatoes for sweet potatoes for a sweeter twist. Add sliced onions and bell peppers for extra color and flavor. For a creamy finish, stir a spoonful of sour cream into a pan sauce. If you want a brunch-style take, pair this dinner with something indulgent like Grandma’s strawberry cheesecake cinnabon rolls for a special weekend spread.
FAQs
Q: How thick should the pork chops be?
A: About 1 inch thick works well. Thicker chops may need a few more minutes of cooking.
Q: Can I use boneless pork chops?
A: Yes. Boneless chops cook a bit faster, so check them a little earlier. Use a thermometer for best results.
Q: My potatoes are soft but not crispy. What went wrong?
A: They were likely overcrowded or too small pieces. Give them space and make sure the oven is hot. Flip halfway through if needed.
Q: Can I marinate the pork overnight?
A: Yes. Marinating adds flavor. Just keep it in the fridge and pat the chops dry before baking.
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Sheet Pan Pork Chops and Potatoes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy and delicious sheet pan dinner featuring juicy pork chops and crispy potatoes, perfect for a quick meal with minimal cleanup.
Ingredients
- 4 Pork chops
- 4 medium Potatoes, chopped into wedges
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- Salt, to taste
- Black pepper, to taste
- Fresh herbs (optional, e.g., rosemary or thyme)
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, mix olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Toss the pork chops in the mixture until fully coated.
- Chop potatoes into wedges and toss with remaining seasoning mixture.
- Arrange pork chops and potatoes on a sheet pan in a single layer.
- Bake for 25-30 minutes or until the pork is cooked through and the potatoes are crispy.
- Garnish with fresh herbs if desired and serve.
Notes
Pat the pork chops dry for better browning. Cut potatoes into similar sizes for even cooking. Use a rimmed sheet pan to catch juices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: pork chops, sheet pan, easy dinner, family meal, one pan
