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Sheet Pan Pork Chops and Potatoes

Sheet pan pork chops potatoes roast together for golden, caramelized pork and crispy potato edges on one pan. Herb-rubbed bone-in chops and green beans bake at 400°F until the pork hits 145°F for a weeknight pork chop potato bake you can serve fast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sheet pan pork chops and potatoes
  • 4 bone-in pork chops about 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
  • salt and black pepper to taste
  • lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the sheet pan
  1. Preheat oven to 400°F and line a large sheet pan with foil.
  2. Toss halved baby potatoes with 1.5 tablespoons olive oil, half the minced garlic, smoked paprika, salt, and black pepper, then spread them in an even layer on the sheet pan.
  3. Roast the potatoes for 10 minutes to start browning and crisping.
Season pork and finish roasting
  1. Season bone-in pork chops with the remaining minced garlic, dried rosemary, dried thyme, salt, and black pepper, then brush with the remaining olive oil.
  2. Push the potatoes to the edges and place the pork chops in the center of the sheet pan.
  3. Scatter trimmed green beans around the pan.
  4. Roast for 20 minutes, until the pork chops reach 145°F and the potatoes are golden, glossy, and caramelized at the edges.
Serve
  1. Serve the sheet pan pork chops and potatoes with lemon wedges.

Notes

For maximum caramelization, avoid overcrowding the sheet pan—use a full-size sheet pan or bake in two batches. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 400°F until warmed through, about 10 minutes. Freezing: not recommended for best texture. Swap option: use boneless pork chops if you prefer, but reduce roasting time so they don’t overcook and dry out.