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Sheet Pan Pork Chops and Potatoes

Juicy, tender pork chops roasted alongside golden, crispy potatoes on one sheet pan—simple seasoning, big flavor, minimal cleanup. Ready in about 40 minutes, perfect for easy weeknight dinners, family meals, or meal prep. Hearty, comforting, and always satisfying. Prep Time: 10 minutes Cook Time: 35–40 minutes Total Time: ~45 minutes Servings: 4
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Ingredients Method Notes

Ingredients
  

  • 4 bone-in pork chops ¾–1 inch thick, ~1.5–2 lbs total
  • 1.5 –2 lbs baby potatoes or Yukon Golds cut into 1-inch chunks
  • 3 Tbsp olive oil divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika smoked or sweet
  • 1 tsp Italian seasoning or dried oregano + basil
  • 1 tsp salt adjust to taste
  • ½ tsp black pepper
  • Optional extras
  • Fresh chopped parsley or rosemary
  • Lemon wedges

Method
 

  1. Preheat oven to 425°F. Line a large sheet pan with parchment or foil for easy cleanup.
  2. Wash potatoes and cut into 1-inch chunks (or halve baby potatoes). Place in a large bowl.
  3. Pat pork chops dry with paper towels. Trim excess fat if desired.
  4. In a small bowl, mix garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
  5. Drizzle 2 Tbsp olive oil over potatoes and toss to coat. Sprinkle half the seasoning mix over potatoes and toss again.
  6. Rub remaining 1 Tbsp olive oil over both sides of pork chops. Sprinkle remaining seasoning mix evenly over chops, pressing it in.
  7. Spread potatoes in a single layer on one side of the sheet pan. Place seasoned pork chops on the other side.
  8. Roast at 425°F for 35–40 minutes. Flip pork chops and stir potatoes halfway through (~18–20 minutes) for even browning.
  9. Check doneness: Pork chops should reach 145°F internal (carryover to 150–155°F while resting); potatoes fork-tender with crispy edges.
  10. Rest chops 5 minutes, then serve hot with potatoes and optional fresh parsley or lemon wedges.

Notes

Pat everything dry → key for browning and crispiness.
Even potato sizes → uniform cooking.
Single layer + flip/stir halfway → even color and texture.
Use meat thermometer → prevents dry pork.
Rest pork 5 minutes → juices stay inside.
Add veggies (green beans, carrots) halfway if desired.