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Sheet Pan Pork Chops And Potatoes

Sheet Pan Pork Chops and Potatoes features golden roasted potato wedges plus juicy pork chops cooked to 145F. Garlic herb butter is drizzled over the whole pan for a savory, glossy finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops About 1 inch thick
  • 1 tsp smoked paprika
  • 0.25 salt and pepper to taste
Potatoes and vegetables
  • 2 lb baby potatoes Halved
  • 2 cup green beans Trimmed
  • 3 tbsp olive oil Divided
  • 4 garlic Minced
  • 2 tbsp butter Melted
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 0.25 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 oven to 425F and line a large rimmed baking sheet with parchment so the potatoes roast evenly and don’t stick.
  2. Toss the baby potatoes with 2 tablespoons olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper, then spread them into an even layer on the pan for browning.
  3. Roast potatoes for 15 minutes at 425F until they start to turn golden at the edges.
Sear pork and assemble the pan
  1. Season the bone-in pork chops with smoked paprika, salt, and pepper so the exterior develops flavor.
  2. Heat a hot skillet and sear the pork chops in the remaining olive oil for 2 minutes per side to create a browned crust.
  3. Push potatoes to the edges, place pork chops in the center, and add green beans around so everything finishes roasting at the same time.
  4. Mix minced garlic with melted butter and drizzle over everything so the pan gets a garlic-herb glaze as it roasts.
Finish roasting and garnish
  1. Roast for 18 to 20 more minutes at 425F until the pork reaches 145F for safe, juicy results.
  2. Garnish with fresh parsley for a fresh green finish and serve hot.

Notes

For best caramelized edges, keep potatoes in a single layer and don’t overcrowd the sheet pan. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 375F oven or air fryer until warmed through. Freezing: no, potatoes and green beans can soften after thawing. Dietary swap: use dairy-free butter in place of the melted butter for a dairy-free garlic herb drizzle.