I’ve always loved dinners that don’t make me stand guard over the stove, and this one is a lifesaver on those evenings when I’d rather flop on the couch. These pork chops roast right alongside the potatoes, so the pan does all the heavy lifting. The best part? The kitchen smells like comfort, and cleanup is almost laughably easy. I know we’ve all seen endless pork chop recipes, but trust me, this one is different. No fancy breading or frying required, though I admit fried pork chop recipes have their charm. Instead, the chops roast up juicy, the potatoes get crispy edges, and everything lands on the table hot. Quick pork chop recipes don’t always deliver that kind of balance, but this one does. I’ve even tried sliding these into a roll the next day for a pork chop sandwich recipe moment—and it worked like a charm. If you’ve got thick pork chop recipes tucked in your back pocket, this one will join their ranks. Add it to your Sheet Pan Recipes folder because this meal is as low-stress as weeknights come.

1) Key Takeaways
2) Easy Sheet Pan Pork Chops and Potatoes Recipe
3) Ingredients for Sheet Pan Pork Chops and Potatoes
4) How to Make Sheet Pan Pork Chops and Potatoes
5) Tips for Making Sheet Pan Pork Chops and Potatoes
6) Making Sheet Pan Pork Chops and Potatoes Ahead of Time
7) Storing Leftover Sheet Pan Pork Chops and Potatoes
8) Try these Main Course next!
9) Sheet Pan Pork Chops and Potatoes
10) Nutrition

1) Key Takeaways

A one-pan dinner with pork chops and potatoes roasted together
Minimal cleanup for busy weeknights
Works with bone-in or boneless pork chops
Potatoes come out crispy and well-seasoned
Ready in under an hour

2) Easy Sheet Pan Pork Chops and Potatoes Recipe

I don’t know about you, but when I hear the phrase pork chop recipes, my brain instantly starts searching for shortcuts that don’t sacrifice flavor. This sheet pan version is one of those gems that makes you feel like you’ve hacked dinner. The pan carries the weight, the oven does the magic, and we just get to sit back and wait for that aroma to fill the kitchen.

Let’s be honest, we’ve all tried recipes for pork chops that left us poking at the meat with disappointment. Too dry, too bland, too much fuss. Here, the pork chops roast side by side with potatoes until the edges turn golden and crispy. It’s a rhythm that works every time, and that’s what I call a win.

Some nights, I still crave fried pork chop recipes, but when I want less mess and more ease, this one always wins. It has become my go-to for quick pork chop recipes, and I bet it will slide into your rotation too. The best part is the flexibility—you can even use thick pork chop recipes with this method, and the results stay tender and juicy.

3) Ingredients for Sheet Pan Pork Chops and Potatoes

Pork Chops: Choose bone-in chops about one inch thick. They stay juicy in the oven, and that little bit of fat along the edges gives the potatoes extra flavor as they roast together.

Baby Potatoes: Small potatoes halved are the perfect size. They crisp up faster and soak up every bit of seasoning you throw their way.

Olive Oil: Just enough to coat the potatoes so they roast without drying out. A light drizzle over the pork chops helps too.

Garlic Powder: A simple way to bring depth without the fuss of chopping fresh garlic. It blends beautifully with the paprika and thyme.

Smoked Paprika: This spice adds a warmth and a whisper of smokiness that makes the whole sheet pan smell like comfort food.

Dried Thyme: A pinch of earthy thyme gives balance to the richness of the pork. It ties everything together without overpowering.

Salt and Black Pepper: The basics that make all the difference. Season generously but don’t drown the flavors.

Fresh Parsley: A scatter of parsley right before serving brightens the dish and gives it a little pop of color on the plate.

4) How to Make Sheet Pan Pork Chops and Potatoes

Step 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper. This keeps cleanup simple and prevents sticking.

Step 2. Toss the halved baby potatoes with olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper. Spread them across the pan in a single layer.

Step 3. Roast the potatoes for about 20 minutes. This head start gives them time to crisp up before you add the pork chops.

Step 4. Season the pork chops on both sides with salt and pepper. Slide them onto the pan with the potatoes, making sure they’re not crowded.

Step 5. Roast everything for another 18 to 22 minutes, flipping the pork chops once, until they reach 145°F inside. That temperature is the sweet spot for tender meat.

Step 6. Let the pork chops rest for about 5 minutes before serving. Sprinkle fresh parsley on top and bring the pan right to the table.

5) Tips for Making Sheet Pan Pork Chops and Potatoes

Let’s start with the meat. Thick pork chop recipes usually take longer, so keep an eye on the internal temperature rather than the clock. A quick-read thermometer is a handy tool here.

As for the potatoes, don’t be shy with the seasoning. They thrive on olive oil and spices, and that extra layer of flavor means you’ll catch yourself stealing bites off the pan before dinner is served. That’s not a crime in my kitchen.

If you want to mix things up, throw in carrots or Brussels sprouts with the potatoes. They roast just as well and add color to the plate. It’s the kind of trick that keeps the recipe fresh without complicating it.

6) Making Sheet Pan Pork Chops and Potatoes Ahead of Time

I like to prep the potatoes in the morning by cutting and seasoning them. They’ll sit happily in the fridge until you’re ready to roast. That way, when dinner rolls around, half the work is already done.

Pork chops benefit from a quick marinade too. A splash of olive oil, garlic, and thyme rubbed on early in the day deepens the flavor. When you’re ready, they go straight from the fridge to the pan.

Don’t forget that reheating is easy. If you cook ahead, keep the pork slightly underdone. Then, warm it all in the oven for a few minutes when you’re ready to serve. The meat stays juicy, and the potatoes stay crisp.

7) Storing Leftover Sheet Pan Pork Chops and Potatoes

Leftovers never last long at my place, but when they do, I tuck them into airtight containers. They’ll keep for three days in the fridge without trouble.

For the best texture, reheat the pork chops and potatoes in the oven instead of the microwave. The oven keeps the potatoes crispy and the meat from drying out. It feels almost like a fresh batch every time.

If you’re a fan of pork chop sandwich recipes, this is your chance. Slice up the leftover pork, slide it into a roll, and add some mustard. Suddenly, dinner turned into tomorrow’s lunch.

8) Try these Main Course next!

9) Sheet Pan Pork Chops and Potatoes