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Sheet Pan Pork Chops And Potatoes

Sheet Pan Pork Chops And Potatoes is a one-pan roast with golden seared pork chops, caramelized potato wedges, and tender green beans. Garlic-herb butter drizzles over the pan near the end for a glossy finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

bone-in pork chops
  • 4 bone-in pork chops about 1 inch thick
baby potatoes
  • 2 lb baby potatoes halved
green beans
  • 2 cup green beans trimmed
olive oil
  • 3 tbsp olive oil
garlic
  • 4 clove garlic minced
butter
  • 2 tbsp butter melted
dried rosemary
  • 1 tsp dried rosemary
dried thyme
  • 1 tsp dried thyme
garlic powder
  • 1 tsp garlic powder
smoked paprika
  • 1 tsp smoked paprika
salt and pepper
  • 0.25 tsp salt and pepper to taste
fresh parsley
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Prep and start the potatoes
  1. Preheat the oven to 425F and line a large rimmed baking sheet with parchment, keeping it ready for an even roast. Place the pan on the counter so you can load it quickly.
  2. Toss the halved baby potatoes with 2 tablespoons olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper, then spread them in an even layer on the sheet pan. Aim for cut sides down for better browning.
  3. Roast the potatoes for 15 minutes at 425F, until they look slightly golden around the edges. Watch for a light color shift before adding the pork.
Sear and finish on the sheet pan
  1. Season the bone-in pork chops with smoked paprika, salt, and pepper. Keep seasoning even so each chop browns similarly.
  2. Sear the pork chops in a hot skillet with the remaining 1 tablespoon olive oil for 2 minutes per side. Stop when the surface is deeply browned.
  3. Push the potatoes to the edges of the sheet pan and place the pork chops in the center, then add the green beans around them. Arrange with space between items so heat circulates.
  4. Mix the minced garlic with the melted butter and drizzle it over everything on the pan. Let some butter pool around the chops for a glossy finish.
  5. Roast for 18 to 20 more minutes at 425F until the pork chops are cooked through to 145F. Garnish with fresh parsley right after roasting, and serve while the butter is still warm.

Notes

For the best timing, roast the potatoes until they’re lightly golden, then sear and add the pork so the final roast brings everything to doneness together. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 375F oven until warmed through (avoid overcooking the chops). Freezing is not recommended for the final texture. For a lighter option, use olive-oil to reduce butter to 1 tablespoon for a lower-fat garlic drizzle while keeping the same seasonings.