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Sheet Pan Pork Chops and Potatoes

Sheet Pan Pork Chops and Potatoes is an easy one-pan roast with golden, caramelized pork chops and crispy baby potatoes cooked on the same sheet pan. Roasting at 400°F lets the herb-rubbed pork and vegetable juices gloss the potatoes for a simple weeknight pork dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops 1 inch thick
  • 4 cloves garlic minced; divided
  • 1 tsp smoked paprika
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 0.5 salt to taste
  • 0.5 black pepper to taste
  • 1 tbsp olive oil divided; total 3 tbsp
Potatoes and vegetables
  • 1.5 lb baby potatoes halved
  • 1 cup green beans trimmed
  • 1 tbsp olive oil divided; total 3 tbsp

Equipment

  • 1 sheet pan

Method
 

Prep and start the potatoes
  1. Preheat oven to 400°F and line a large sheet pan with foil for easy cleanup.
  2. Toss halved baby potatoes with 1.5 tablespoons olive oil, half the minced garlic, smoked paprika, salt, and black pepper, then spread them in a single layer on the pan.
  3. Roast the potatoes at 400°F for 10 minutes, until they begin turning golden at the edges.
Season and roast everything together
  1. Season bone-in pork chops with remaining garlic, dried rosemary, dried thyme, salt, and black pepper.
  2. Brush the pork chops with the remaining olive oil so they roast evenly and turn glossy.
  3. Push the potatoes to the edges and place the pork chops in the center of the sheet pan.
  4. Scatter trimmed green beans around the pan and roast for 20 minutes at 400°F, until pork reaches 145°F and potatoes are golden.
Finish and serve
  1. Serve the sheet pan pork chops and potatoes with lemon wedges for bright flavor.

Notes

For best browning, keep potatoes in a single layer and avoid crowding the sheet pan—use a second pan if needed. Refrigerate leftovers in a sealed container for up to 3 days; reheat at 400°F until warmed through, and add a squeeze of lemon. Freezing is not recommended for the green beans due to texture changes. For a lighter option, use trimmed, boneless pork chops and reduce olive oil to 2 tablespoons total.