Sheet Pan Pork Chops and Potatoes
A simple and cozy weeknight dinner that requires minimal cleanup, featuring juicy pork chops and crispy roasted potatoes.
Ingredients
Main Ingredients
- 4 pieces pork chops, about 1 inch thick Bone-in or boneless can be used.
- 1.5 to 2 pounds baby potatoes, halved or quartered Cut into even sizes for uniform cooking.
- 2 to 3 tablespoons olive oil For coating potatoes and pork chops.
- 1 teaspoon salt Plus more to taste.
- 1 teaspoon paprika For seasoning.
- 1 teaspoon garlic powder For flavor.
- 0.5 teaspoon onion powder For added flavor.
- to taste black pepper
Optional Ingredients
- to taste fresh rosemary or thyme For garnish and added flavor.
- 1 squeeze lemon For brightness when serving.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a bowl, toss the halved or quartered baby potatoes with olive oil, salt, paprika, garlic powder, onion powder, and black pepper.
- Spread the seasoned potatoes in a single layer on a sheet pan.
Cooking
- Roast the potatoes in the oven for about 15 minutes.
- While the potatoes are roasting, pat the pork chops dry with paper towels. Rub them with a little olive oil and the same seasoning blend.
- After 15 minutes, remove the sheet pan from the oven, scoot the potatoes around to make room, and place the seasoned pork chops on the pan.
- Return the pan to the oven and roast for an additional 12 to 16 minutes, until the pork reaches an internal temperature of 145°F (63°C).
- Let the pork chops rest for 5 minutes before serving.
- Taste a potato and add more salt if needed. Serve with a squeeze of lemon and fresh herbs if desired.
Notes
Store leftovers in an airtight container for up to 3-4 days in the fridge. Reheat in the oven for best texture, or in the microwave.