Description
Introducing the ultimate sheet pan dinner – Sheet Pan Pork Chops and Potatoes! This easy-to-make recipe is the perfect solution for busy weeknights when you want a wholesome, flavorful meal without the fuss.
Ingredients
- 4 bone-in pork chops (about 1-inch thick)
- Salt and pepper to taste
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
- 1.5 lbs baby potatoes, halved
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 teaspoon paprika
- Fresh parsley, chopped
- Optional: lemon wedges (for serving)
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Pat the pork chops dry with paper towels, then season them generously with salt and pepper. Brush the pork chops with the melted butter and olive oil.
3. In a large bowl, toss the halved baby potatoes with the minced garlic, fresh rosemary, thyme, paprika, and a drizzle of olive oil.
4. Arrange the seasoned potatoes on one side of the prepared baking sheet, leaving the other side open for the pork chops. Place the seasoned pork chops on the empty side of the sheet pan.
5. Roast the sheet pan pork chops and potatoes in the preheated oven for 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are golden brown and tender.
6. Once cooked, remove the pan from the oven and garnish with fresh parsley. Serve hot, optionally with a squeeze of lemon juice.
Notes
This dish pairs wonderfully with a fresh green salad or steamed vegetables.
The leftover pork chops and potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 5
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 28
- Cholesterol: 70