Sheet Pan Pork Chops and Potatoes: One Pan, Big Flavor Dinner

Let’s Talk About My Go-To Sheet Pan Pork Chops & Potatoes

Honestly, I started making this dish the first year I moved out (the one where the oven was barely bigger than a suitcase and hotter than the hinges of hell). Pork chops and potatoes – could anything shout "midwestern comfort food" louder? Well, maybe my aunt's casserole, but that's another story. Anyway, this is ideal for those nights when I want real food but can't face mountains of dirty dishes, or when I've genuinely forgotten to plan ahead (which I'm definitely not admitting happens almost weekly).

Why You'll Love This

I make this when I’m not totally sure what’s left in my fridge (it’s a back-pocket recipe). My family goes a bit bonkers for this because the chops come out juicy and the potatoes soak up all the good flavors – even my little brother, who claims to “hate pork,” eats seconds. Plus, there’s exactly one pan to clean up (unless you count the plate you eat off of). My only gripe was getting the potatoes done in time, but actually, I find slicing them thinner sorts that right out. So simple yet, somehow, never dull.

What You’ll Need (But Don’t Stress!)

• 4 boneless pork chops (about 1-inch thick, but nobody’s measuring with a ruler)
• 4 medium Yukon Gold potatoes, sliced into ¼-inch rounds (or use russets, or, once in a pinch, I used sweet potatoes—actually kind of awesome)
• 2 tablespoons olive oil (Grandma swears by Bertolli, but I honestly grab whatever’s handy)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried, or try thyme if you’re feeling wild)
• 1 teaspoon paprika
• 3 garlic cloves, minced (I use the jar stuff if I’m lazy, no shame)
• ½ teaspoon salt, plus extra for potatoes
• ½ teaspoon black pepper
• 1 small red onion, sliced (optional, but brightens things up)
• 1 lemon, cut into wedges (squeeze over at the end—just trust me)

Alright, Here’s How You Throw It Together

1. First, preheat your oven to 425°F (220°C). If your oven’s quirky like mine, check it—mine runs 25 degrees hot, which is, frankly, a pain.
2. Grab a big sheet pan (lining with parchment makes life easier, but if you’re out, just grease it well). Scatter the potato slices and red onion (if you’re using it) right on there. Drizzle with about half the olive oil, a sprinkle of salt and pepper, and half of the rosemary. Toss it all around with your hands—yes, it’s messy.
3. Bake the potatoes for 15 minutes. This is just enough time to debate what's for dessert.
4. Meanwhile, rub the pork chops with the rest of the olive oil, garlic, paprika, salt, pepper, and remaining rosemary. Why not do this in a mixing bowl? Because I always forget, so I do it right on the cutting board.
5. After the potatoes have had their head start, scoot them to make space and nestle the pork chops on the pan. It’s fine if things overlap a bit—it all works out.
6. Back in the oven it goes for about 18 to 22 minutes, depending how thick your chops are. At 18 minutes, I usually poke the potatoes with a fork and, if nobody’s looking, sneak a taste.
7. Crispier edges? Broil for 2 extra minutes at the end. But don’t wander off to scroll your phone unless you like surprises.
8. Once everything looks golden and smells so good you’re probably attracting the neighbors, take it out. Squeeze lemon wedges all over the pan. Let the pork rest a few minutes before serving, if you can resist.

Honestly Useful Notes

• If your potatoes are still firm at the end, just take the chops off (let them rest on a plate) and pop the pan back in for 5 more minutes. Works a treat.
• Trying to avoid onions? Skip ‘em. Don’t stress.
• Washing up the pan immediately is so much easier than letting it soak for... a week. Not that I’d know (cough).

Variations That Actually Work (And One That Didn’t)

• I once swapped sweet potatoes and added a sprinkle of cinnamon—it was actually brilliant with pork.
• Using bone-in chops? You’ll need to bump up cooking time a little, but you’ll also get more flavor. Their words, not mine.
• Tried adding broccoli florets in the last 10 minutes; loved it. Tried Brussels sprouts... eh, not my finest hour. They got kinda sad and mushy. Maybe you’ll have better luck.

Handy Gear (But Don’t Panic)

I use a big rimmed sheet pan, but once tried a roasting dish and honestly, it did the trick. No parchment? Grease that pan and call it a day. Just don’t use a flimsy cookie sheet—things spill everywhere. Ask me how I know. Oh, and a decent knife for slicing potatoes—with a blunt one, you’ll be there all night.

Storing Leftovers (If You Even Have Any)

Keep leftovers in an airtight container in the fridge—should be fine for up to 3 days. Although, let’s be honest, in my house it never makes it past lunch the next day. I think the flavor’s better on day 2, no joke.

How I Like to Serve It

We usually skip the fancy sides, but if I’m feeling extra, maybe a bagged salad or some steamed green beans. Oh, and always a little extra lemon. My dad says this is perfect with a cold beer. I prefer sparkling water with way too much ice (that’s my quirk).

Real-Life "Pro" Tips (Learned the Hard Way)

• Don’t rush the resting bit for the pork—if you slice it hungry and in a hurry, all the juice runs out. I once made that mistake and ended up with dryer chops than I’d like to admit.
• If you cut the potatoes any thicker than ¼ inch, you’ll be waiting until next Wednesday for them to cook. Voice of experience here.
• If you forget to preheat the oven, just... do something else for 10 minutes. It really needs the heat.

FAQ (I Actually Get Asked These!)

• Can I make this ahead?
  Well—you can assemble the potatoes and chops on the pan and stick it in the fridge a few hours, sure. But the texture’s best when baked fresh, y’know?
• What if I only have thick bone-in pork chops?
  No worries! Add 5-10 minutes, but check with a thermometer since ovens are all over the place.
• Can I use other veggies?
  Yes! Just watch for watery ones—zucchini gets mushy fast. On second thought, peppers work well; just toss them in for the last 10 minutes.
• Help! My potatoes are never crisp.
  Honestly, it helps to use parchment or a really hot oven. And don’t cram the pan too full. Sometimes I do anyway and just accept they're a bit soft—it still tastes good.

And hey, if you ever end up with leftovers that somehow survive, tell me your secret. Because that’s the real miracle of sheet pan dinners around here.

★★★★★ 4.60 from 26 ratings

Sheet Pan Pork Chops and Potatoes

yield: 4 servings

prep: 15 mins

cook: 35 mins

total: 50 mins

A simple, hearty dinner featuring juicy boneless pork chops and perfectly roasted potatoes, all cooked together on one sheet pan for easy prep and cleanup. Fragrant rosemary, garlic, and a squeeze of lemon finish this satisfying weeknight meal.

🖨️ Print Pin Recipe

Ingredients

• 4 boneless pork chops (about 1-inch thick, but nobody’s measuring with a ruler)
• 4 medium Yukon Gold potatoes, sliced into ¼-inch rounds (or use russets, or, once in a pinch, I used sweet potatoes—actually kind of awesome)
• 2 tablespoons olive oil (Grandma swears by Bertolli, but I honestly grab whatever’s handy)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried, or try thyme if you’re feeling wild)
• 1 teaspoon paprika
• 3 garlic cloves, minced (I use the jar stuff if I’m lazy, no shame)
• ½ teaspoon salt, plus extra for potatoes
• ½ teaspoon black pepper
• 1 small red onion, sliced (optional, but brightens things up)
• 1 lemon, cut into wedges (squeeze over at the end—just trust me)

Instructions

1. 1
   First, preheat your oven to 425°F (220°C). If your oven’s quirky like mine, check it—mine runs 25 degrees hot, which is, frankly, a pain.
2. 2
   Grab a big sheet pan (lining with parchment makes life easier, but if you’re out, just grease it well). Scatter the potato slices and red onion (if you’re using it) right on there. Drizzle with about half the olive oil, a sprinkle of salt and pepper, and half of the rosemary. Toss it all around with your hands—yes, it’s messy.
3. 3
   Bake the potatoes for 15 minutes. This is just enough time to debate what's for dessert.
4. 4
   Meanwhile, rub the pork chops with the rest of the olive oil, garlic, paprika, salt, pepper, and remaining rosemary. Why not do this in a mixing bowl? Because I always forget, so I do it right on the cutting board.
5. 5
   After the potatoes have had their head start, scoot them to make space and nestle the pork chops on the pan. It’s fine if things overlap a bit—it all works out.
6. 6
   Back in the oven it goes for about 18 to 22 minutes, depending how thick your chops are. At 18 minutes, I usually poke the potatoes with a fork and, if nobody’s looking, sneak a taste.
7. 7
   Crispier edges? Broil for 2 extra minutes at the end. But don’t wander off to scroll your phone unless you like surprises.
8. 8
   Once everything looks golden and smells so good you’re probably attracting the neighbors, take it out. Squeeze lemon wedges all over the pan. Let the pork rest a few minutes before serving, if you can resist.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 480 caloriescal

Protein: 38 gg

Fat: 20 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 38 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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