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Sheet Pan Pork Chops And Potatoes

Sheet Pan Pork Chops and Potatoes are roasted at 425°F with caramelized potato wedges, tender green beans, and garlic herb butter pooling around the chops. The method combines brief skillet searing with sheet-pan roasting for juicy, cooked-through pork.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

bone-in pork chops (about 1 inch thick)
  • 4 bone-in pork chops (about 1 inch thick)
baby potatoes, halved
  • 2 lb baby potatoes, halved
green beans, trimmed
  • 2 cup green beans, trimmed
olive oil
  • 3 tbsp olive oil
garlic, minced
  • 4 garlic, minced
butter, melted
  • 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 to taste
  • 1 salt and pepper to taste
fresh parsley for garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and roast the potatoes
  1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment (set it up so the pan is ready for the potatoes).
  2. Toss the baby potatoes with 2 tbsp olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper, then spread them in an even layer on the sheet pan.
  3. Roast the potatoes at 425°F for 15 minutes, until they look lightly browned at the edges.
Sear the pork chops
  1. Season the bone-in pork chops with smoked paprika, salt, and pepper.
  2. Heat a hot skillet and sear the pork chops in the remaining olive oil for 2 minutes per side, until browned (do not cook them through yet).
Finish on the sheet pan
  1. Push the potatoes to the edges of the sheet pan so you have a clear center for the pork chops.
  2. Place the pork chops in the center, then add the green beans around the potatoes.
  3. Mix the minced garlic with the melted butter and drizzle it over everything so it pools around the chops and coats the vegetables.
  4. Roast at 425°F for 18–20 minutes more, until the pork chops reach 145°F and the potatoes are deeply golden (visible cue: browned edges and sizzling juices).
  5. Remove from the oven and garnish with fresh parsley for a fresh top note before serving.

Notes

For the juiciest results, use an instant-read thermometer and pull the pork at 145°F, since it will rest briefly and continue to come up. Refrigerate leftovers in an airtight container up to 3 days; freeze pork and potatoes only if needed for up to 2 months (green beans may soften). For a lighter option, use 1 tbsp olive oil and swap the butter drizzle for a reduced amount of olive oil mixed with extra minced garlic.