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Sheet Pan Pork Chops and Potatoes

Sheet pan pork chops potatoes roasted at 400°F for golden, caramelized pork and crispy potatoes. This one pan pork chop potato bake keeps the meal glossy with herb-rubbed flavor and caramelized edges.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Sheet Pan Pork Chops and Potatoes
  • 4 bone-in pork chops 1 inch thick
  • 1.5 lb baby potatoes halved
  • 2 cup green beans trimmed
  • 3 tbsp olive oil
  • 4 clove garlic minced
  • 1 tsp smoked paprika
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the pan
  1. Preheat your oven to 400°F and line a large sheet pan with foil to prevent sticking and speed cleanup.
Roast potatoes first
  1. Toss the halved baby potatoes with 1.5 tablespoons olive oil, half the minced garlic, smoked paprika, salt, and black pepper, then spread them in an even layer on the sheet pan.
  2. Roast at 400°F for 10 minutes, until the potatoes look slightly dry at the edges.
Season pork chops
  1. Season the bone-in pork chops with the remaining minced garlic, dried rosemary, dried thyme, salt, and black pepper, then brush with the remaining olive oil.
Combine and finish roasting
  1. Push the potatoes to the edges of the sheet pan and place the pork chops in the center so they cook evenly.
  2. Scatter the trimmed green beans around the pan and roast at 400°F for 20 minutes, until the pork reaches 145°F and the potatoes are golden.
Serve
  1. Remove the sheet pan and serve immediately with lemon wedges for brightness over the caramelized potatoes and pork.

Notes

For the best caramelization, keep the potatoes spread out in a single layer (don’t crowd the pan). Refrigerate leftovers in an airtight container up to 3 days; reheat on a sheet pan in a 400°F oven until hot. Freezing is not recommended because pork chops can soften and potatoes may lose crispness. To make it dairy-free and keto-friendly, swap baby potatoes for halved peeled turnips or cauliflower chunks.