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Sheet Pan Pork Chops and Potatoes

Sheet pan pork chops and potatoes with herb-rubbed pork chops and crispy, caramelized baby potatoes cooked together on one sheet pan. Roast at 400°F until the pork reaches 145°F and the potatoes turn golden, with green beans roasted alongside for an easy weeknight pork dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Sheet pan pork chops and potatoes
  • 4 bone-in pork chops 1 inch thick
  • 1.5 lb baby potatoes halved
  • 2 cup green beans trimmed
  • 3 tbsp olive oil
  • 4 clove garlic minced
  • 1 tsp smoked paprika
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 salt to taste
  • 1 black pepper to taste
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and start the potatoes
  1. Preheat oven to 400°F and line a large sheet pan with foil to help with easy cleanup.
  2. Toss the baby potatoes with 1.5 tablespoons olive oil, half the garlic, smoked paprika, salt, and black pepper, then spread them on the sheet pan.
  3. Roast the potatoes for 10 minutes at 400°F until they begin to dry out and set up.
Season pork and finish roasting
  1. Season the bone-in pork chops with the remaining garlic, dried rosemary, dried thyme, salt, and black pepper.
  2. Brush the pork chops with the remaining olive oil so they brown well in the oven.
  3. Push the potatoes to the edges, place pork chops in the center, and scatter the green beans around the pan.
  4. Roast for 20 minutes at 400°F, until the pork reaches 145°F and the potatoes are golden and caramelized.
Serve
  1. Serve with lemon wedges to brighten the roasted flavors.

Notes

For the crispiest potatoes, spread them in a single layer without crowding and avoid stirring during the first 10 minutes. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat on a sheet pan at 400°F until hot. Freezing is not recommended due to texture changes. For a lighter option, use 1.5 tablespoons olive oil instead of 3 total and pat green beans dry before roasting.