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Sheet Pan Pork Chops and Potatoes

An easy, hands-off weeknight dinner featuring juicy pork chops and crispy potatoes, all roasted together for minimal cleanup.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pork chops Bone-in for extra flavor or boneless for quicker carving.
  • 4 medium potatoes, diced Cut into uniform dice for even cooking. Sweet potatoes can be used for a sweeter side.
Seasoning and Oil
  • 2 tablespoons olive oil For tossing with potatoes.
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika Smoked paprika can be used for a different flavor.
Garnish
  • Fresh herbs for garnish Optional, adds brightness.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper.
  3. Spread the seasoned potatoes on a sheet pan.
  4. Season the pork chops with salt and pepper, then place them on the sheet pan with the potatoes.
Cooking
  1. Bake in the preheated oven for 20-25 minutes, or until the pork chops are cooked through and the potatoes are crispy.
  2. Remove from the oven, garnish with fresh herbs if desired, and serve.

Notes

Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F oven or gently rewarm in a skillet. For extra crispiness, parboil potatoes or give them more space on the pan.