Sheet Pan Pork Chops and Potatoes

There’s something deeply reassuring about pork chops and potatoes. It’s not flashy. It’s not viral. It’s not topped with foam or microgreens. It’s just solid, dependable, weeknight dinner energy. And when you move it all onto one sheet pan? It becomes the kind of meal you’ll keep in your back pocket for years.

Sheet Pan Pork Chops and Potatoes is the answer to those evenings when you want something hearty but don’t want to juggle three different pans. It’s savory, slightly crispy around the edges, tender in the center, and packed with simple flavors that don’t try too hard. Garlic. Herbs. Olive oil. Salt. Pepper. That’s basically it. And somehow, it works every time.

If you’ve been searching for easy pork chop recipes, oven baked pork chops, sheet pan dinners, or simple family meals with minimal cleanup, this one deserves a permanent spot in your rotation.

Because sometimes dinner doesn’t need to be complicated. It just needs to be good.

Why Sheet Pan Pork Chops Work So Well

Pork chops are often misunderstood. Overcooked, they’re dry. Undercooked, they’re… questionable. But when baked at the right temperature alongside potatoes that roast and crisp at the same time? Magic.

The potatoes act almost like little flavor sponges, soaking up the pork juices as they cook. Meanwhile, the high oven heat creates golden edges on both the chops and the potatoes. You get texture. You get flavor. You get balance.

It’s hearty without being heavy. Filling without feeling over-the-top.

And it all happens in one pan.

Ingredients

4 bone-in or boneless pork chops (about 1-inch thick)
1 ½ pounds baby potatoes, halved
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon paprika
¾ teaspoon salt
½ teaspoon black pepper
Optional: fresh parsley or lemon wedges for serving

Nothing fancy. Just reliable pantry staples.

How to Make Sheet Pan Pork Chops and Potatoes

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.

In a bowl, toss the halved potatoes with 1 tablespoon olive oil, half the garlic, thyme, rosemary, paprika, salt, and pepper. Spread them evenly on the sheet pan.

Roast the potatoes alone for about 15 minutes. This gives them a head start so they become tender inside and crispy outside.

While the potatoes roast, pat the pork chops dry with paper towels. Rub them with the remaining olive oil, garlic, thyme, rosemary, salt, and pepper.

Remove the pan from the oven and push the potatoes slightly to one side. Place the pork chops directly on the pan.

Return everything to the oven and bake for 12 to 18 minutes, depending on the thickness of the pork chops. The internal temperature should reach 145°F (63°C).

Let the pork chops rest for 5 minutes before serving. This keeps them juicy.

Optional: broil for 2 to 3 minutes at the end for extra browning.

Flavor and Texture Expectations

The pork chops should be juicy and tender with lightly caramelized edges. The potatoes should be golden and slightly crispy on the outside, fluffy inside.

Garlic and herbs provide subtle warmth. Paprika adds mild smokiness. It’s simple, but not boring.

The flavors feel classic. Familiar. Comforting.

Make It Your Own

Add green beans or broccoli to the sheet pan during the last 10 minutes.
Use sweet potatoes instead of baby potatoes.
Brush the pork chops with honey mustard before baking.
Add grated Parmesan to the potatoes for extra crispness.
Finish with a squeeze of lemon for brightness.

The base recipe is flexible.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to four days.

Reheat in the oven or air fryer to maintain texture. The microwave works, but you’ll lose some crispness.

This recipe also works well for meal prep — portion it out and pair with a simple side salad for balance.

Why This Is Perfect for Weeknights

Minimal prep. One pan. Balanced protein and carbs. Simple ingredients. Reliable results.

It feels like a full dinner without requiring full effort.

And sometimes that’s exactly what you need.

Final Thoughts

Sheet Pan Pork Chops and Potatoes is the kind of dinner that doesn’t try to impress — it just delivers.

Juicy pork. Crispy potatoes. Garlic and herbs. One pan.

Comfort food, simplified.

And honestly, that’s more than enough.