Sheet Pan Pork Chops and Potatoes
A cozy and satisfying one-pan dinner featuring browned pork chops, roasted potatoes, and aromatic herbs, perfect for family gatherings.
Ingredients
Main Ingredients
- 4 pieces bone-in pork chops (about 1-inch thick) Use boneless for quicker cook time.
- 1.5 pounds baby potatoes, halved Yukon Golds crisp nicely; russets will be fluffier.
- 2 tablespoons olive oil Use avocado oil for a higher smoke point.
- 1 tablespoon fresh rosemary, chopped Substitute thyme or sage for a different herbal note.
- 4 cloves garlic, smashed Garlic powder works in a pinch.
- 1 teaspoon smoked paprika Swap for chili powder for a touch of heat.
- 1 tablespoon Dijon mustard Use whole grain mustard for texture.
- 1 tablespoon butter, optional Stirred into the pan sauce for silkiness.
- Lemon wedge for serving Brightens the dish.
Seasoning
- to taste Salt and freshly ground black pepper Season generously.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a rimmed sheet pan with parchment.
- Toss halved potatoes in 1 tablespoon olive oil, half the rosemary, half the garlic, salt, and pepper. Spread them out on the pan, cut side down.
- Roast the potatoes for 10 minutes to jump-start browning.
Cooking
- Pat pork chops dry and rub with remaining olive oil, smoked paprika, salt, pepper, and remaining garlic and rosemary.
- After the potatoes have roasted for 10 minutes, push them to one side and nestle the pork chops on the pan. Add butter on each chop if using.
- Roast for 15–20 minutes until the chops reach an internal temperature of 145°F (63°C).
- In the last 3 minutes, broil on high to crisp the pork edges and deepen color.
- Remove the pan and let the chops rest for 5 minutes. Stir the Dijon into the pan drippings and spoon over the chops and potatoes.
- Squeeze lemon before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Freeze cooked pork chops and potatoes for up to 2 months. Reheat in a 350°F oven for 10–12 minutes.