Sheet Pan Pork Chops

Sheet pan dinners have become my weeknight salvation, and this pork chop and potato version stands above the rest. Perfectly seasoned bone-in pork chops roast alongside golden baby potatoes, creating a complete meal with minimal cleanup. The magic happens when the pork juices mingle with the herbs and potatoes, creating caramelized bits of flavor throughout the pan. This no-fuss meal delivers restaurant-quality results with just minutes of hands-on time.

I stumbled upon this cooking method when frantically trying to get dinner on the table after a particularly exhausting workday. With hungry family members circling the kitchen and no energy for multiple pots and pans, I tossed everything onto a sheet pan and hoped for the best. What emerged from the oven 30 minutes later was nothing short of miraculous - tender, juicy pork chops and perfectly roasted potatoes that had everyone asking for seconds. Since that desperate evening, this recipe has become our most requested weeknight meal.

Ingredients You'll Need

• Bone-in pork chops: These provide better flavor and stay juicier during roasting than boneless. Look for cuts about 1-inch thick for the best results.
• Baby potatoes: Their petite size ensures they cook in the same time as the pork. Select ones similar in size for even cooking.
• Olive oil: Creates a perfect base for the spice rub and helps everything roast beautifully.
• Garlic powder: Adds savory depth without the risk of burning that fresh garlic has.
• Onion powder: Provides sweet aromatic flavor that permeates both meat and potatoes.
• Paprika: Contributes beautiful color and mild pepper flavor. Smoked paprika works wonderfully too.
• Dried thyme: This herb pairs perfectly with pork and potatoes. Fresh works too if you have it.
• Salt and pepper: Essential seasonings that enhance all the other flavors.
• Fresh parsley: Optional for garnish, but adds a pop of color and fresh flavor.

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How To Make Sheet Pan Pork Chops and Potatoes

Step 1:

Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for developing a beautiful sear on the pork chops while ensuring the potatoes get that perfect golden exterior and creamy interior. While the oven heats, line a large sheet pan with parchment paper or aluminum foil for easier cleanup.

Step 2:

Wash and halve the baby potatoes, making sure they're all approximately the same size to ensure even cooking. If some potatoes are significantly larger than others, quarter them instead of halving. Pat them dry with a paper towel – this helps them crisp up better in the oven.

Step 3:

In a large mixing bowl, combine 1 tablespoon of olive oil with 1 teaspoon each of garlic powder, onion powder, paprika, and dried thyme. Add 1/2 teaspoon each of salt and pepper, then whisk everything together until well blended. This spice mixture will season both the potatoes and the pork, creating a harmonious flavor profile throughout the entire dish.

Step 4:

Add the halved potatoes to the bowl with the spice mixture and toss until they're evenly coated on all sides. The oil helps the seasonings adhere while promoting browning in the oven. Using your hands works best for this step – just make sure to wash them thoroughly beforehand.

Step 5:

Arrange the seasoned potatoes in a single layer on one side of your prepared sheet pan, making sure they're not overcrowded. Potatoes need space around them to roast properly rather than steam. If necessary, use a larger pan or two separate ones to ensure adequate spacing.

Step 6:

Return to your mixing bowl and add the remaining tablespoon of olive oil. Place the pork chops in the bowl and turn them several times to coat them in the remaining spice mixture. Make sure to rub the seasonings into both sides and even the edges of the pork chops for maximum flavor.

Step 7:

Arrange the seasoned pork chops on the sheet pan alongside the potatoes, ensuring they're not touching each other. This allows the hot air to circulate freely around each chop, promoting even cooking and browning on all sides.

Step 8:

Place the sheet pan in the center of your preheated oven and bake for 25-30 minutes. The exact cooking time will depend on the thickness of your pork chops and the size of your potatoes. For the perfect doneness, the pork should reach an internal temperature of 145°F (63°C) – this gives you juicy meat with a slightly pink center.

Step 9:

If you prefer your potatoes with extra crispiness, you can remove the pork chops once they've reached temperature and return the potatoes to the oven for an additional 5-10 minutes. Cover the pork chops with foil to keep them warm while they rest.

Step 10:

Allow the pork chops to rest for at least 5 minutes before serving. This crucial step allows the juices to redistribute throughout the meat, resulting in juicier, more flavorful pork. While resting, sprinkle everything with freshly chopped parsley for a bright finishing touch.

The beauty of this sheet pan meal lies in its perfect simplicity. The high heat of the oven creates a lovely sear on the pork chops, locking in their juices, while simultaneously crisping the exteriors of the potatoes. As everything roasts, the pork releases its flavorful juices, which the potatoes eagerly absorb, creating an incredible depth of flavor.

What I love most about this recipe is its versatility. The basic technique stays the same, but you can easily vary the herbs and spices to create entirely different flavor profiles. Sometimes I swap the thyme for rosemary when I want a more aromatic dish, or I add a touch of cumin and chili powder for a southwestern twist. The possibilities are endless.

Sheet pan cooking perfectly illustrates that delicious meals don't require complicated techniques or hours in the kitchen. By understanding how ingredients work together and timing their cooking appropriately, you can create restaurant-worthy dinners with minimal effort. This approach has saved countless evenings in my household.

I've found that the type of sheet pan you use can make a difference in how this recipe turns out. Heavy-duty, light-colored aluminum sheet pans distribute heat more evenly and are less likely to burn the bottoms of your potatoes. Dark, non-stick pans tend to accelerate browning, so you may need to reduce the oven temperature by 25 degrees if using those.

My husband prefers when I add a drizzle of Dijon mustard and honey to the pork chops before baking – it creates a wonderful glaze that caramelizes beautifully in the oven. My children, on the other hand, are purists who love the simple herb and spice coating as written. The beauty of this recipe is that it's easy to customize individual portions while cooking everything together.

During the summer months, I often add halved Brussels sprouts or trimmed green beans to the sheet pan for the last 15 minutes of cooking. This creates a complete meal with even less effort. In autumn, cubed butternut squash makes a wonderful addition or substitution for some of the potatoes, bringing seasonal flavor to the dish.

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My final thought on this sheet pan pork chop and potato dinner is that it exemplifies what home cooking should be – simple, delicious, and satisfying without being complicated or stressful. There's something deeply comforting about pulling a complete meal from the oven on a single pan, filling your home with mouthwatering aromas and knowing that cleanup will be minimal. Whether you're cooking for a family or just for yourself, this recipe delivers maximum flavor with minimum fuss – the perfect solution for those evenings when you want a home-cooked meal without the work. Enjoy!

Frequently Asked Questions

→ Can I use bone-in or boneless pork chops?

Either works great! The recipe is designed to work with both bone-in or boneless pork chops. Just make sure they're about 1-inch thick for the cooking time to be accurate.

→ What if I don't have ranch seasoning mix?

You can make your own by combining dried dill, garlic powder, onion powder, dried parsley, salt, and pepper. Or substitute with Italian seasoning for a different but delicious flavor profile.

→ Can I add other vegetables to the sheet pan?

Absolutely! Green beans, carrots, brussels sprouts, or bell peppers all work well. Just be aware that some vegetables cook faster than potatoes, so you might need to add them halfway through cooking.

→ How do I know when the pork chops are done?

The most reliable way is to use an instant-read thermometer - pork is safe to eat at 145°F. Without a thermometer, cut into the thickest part - the meat should be just slightly pink in the center.

→ Can I prep this meal ahead of time?

Yes! You can season the pork chops and potatoes up to 24 hours in advance and keep them refrigerated. Just bring them to room temperature for about 20 minutes before baking.