Go Back

Sheet Pan Pork Chops And Potatoes

Sheet Pan Pork Chops and Potatoes roast at high heat for juicy pork and caramelized potato wedges with crisp edges. Finished with garlic herb butter and parsley, everything lands on one rimmed baking sheet for easy cleanup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Pork chops and potatoes
  • 4 bone-in pork chops About 1 inch thick
  • 2 lb baby potatoes Halved
  • 2 cup green beans Trimmed
  • 3 tbsp olive oil
  • 4 garlic Minced
  • 2 tbsp butter Melted
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 salt To taste
  • 0.5 pepper To taste
  • 1 fresh parsley For garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and roast potatoes
  1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment as a nonstick base.
  2. Toss the baby potatoes with 2 tbsp olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper, then spread them in an even layer on the pan.
  3. Roast the potatoes for 15 minutes at 425°F, until they start to turn golden at the edges (visual cue: slightly browned corners).
Sear pork and finish on the sheet pan
  1. Season the pork chops with smoked paprika, salt, and pepper.
  2. Sear the pork chops in a hot skillet with the remaining olive oil for 2 minutes per side, aiming for browned surfaces (visual cue: dark golden crust).
  3. Push the potatoes to the edges, place the pork chops in the center, and add the green beans around the chops on the same sheet pan.
  4. Mix the minced garlic into the melted butter, then drizzle the garlic herb butter over everything so it pools around the chops.
  5. Roast for 18-20 more minutes at 425°F until the pork reaches 145°F, then garnish with fresh parsley (visual cue: pork is just cooked through and potatoes are deeply caramelized).

Notes

Pro tip: searing creates a flavorful crust that holds up during the second roast—don’t skip it. Refrigerate leftovers in an airtight container up to 3 days; reheat on a sheet pan at 425°F until warmed through. Freezing is not recommended for best texture, but you can swap to boneless pork chops and reduce the second roast time by a few minutes.