This simple dish features juicy pork chops and crispy potatoes all cooked on one sheet pan. It’s a quick meal that makes cleaning up a breeze!
I love how the flavors blend together while everything roasts. Plus, who doesn’t appreciate an easy dinner that gives me more time to relax after cooking? 🥔🍖
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops add richness and flavor. If you want leaner meat, boneless chops or even chicken breasts work well too. Just watch the cooking time, as chicken might need longer.
Baby Potatoes: These little gems caramelize beautifully! If you don’t have baby potatoes, any small potato will do, like Yukon Gold or red potatoes. Just chop larger potatoes into similar-sized pieces.
Olive Oil: Olive oil is great for roasting, but you can use other oils like avocado oil for a higher smoke point or even melted butter for extra flavor.
Fresh Herbs: Thyme and rosemary are classic choices. If you don’t have them, Italian seasoning can be a good alternative. Fresh herbs can also be swapped for dried – just use a bit less.
Garlic: Fresh garlic adds a nice punch. If you’re in a pinch, garlic powder will work fine, just remember it’s more concentrated—use about 1/4 teaspoon for each clove.
How Do I Make Sure My Pork Chops Are Juicy?
To get juicy pork chops, you need to avoid overcooking. Start by letting the chops rest at room temperature for at least 30 minutes before seasoning. This helps them cook evenly.
- Season generously with salt and pepper, as this brings out delicious flavors.
- Use a meat thermometer to check for doneness. When they hit 145°F (63°C), they’re perfectly tender!
- Let the pork rest for 5 minutes after cooking. This allows the juices to redistribute.
With these tips and ingredient swaps in mind, you’ll have an amazing meal ready with minimal effort. Enjoy your cooking! 🍽️
Sheet Pan Pork Chops and Potatoes
Ingredients You’ll Need:
For the Main Dish:
- 4 bone-in pork chops, about 1 inch thick
- 1 1/2 pounds baby potatoes, halved
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
For Garnish:
- 2 tablespoons fresh parsley, chopped
Time Needed:
This delicious recipe will take about 10 minutes for prep and around 35-40 minutes for cooking, including roasting and broiling time. So in total, you’ll be enjoying a hearty meal in about 50 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first, preheat your oven to 425°F (220°C). This will ensure your pork chops and potatoes cook perfectly. While the oven heats up, lightly grease a large sheet pan or line it with parchment paper for easy cleanup later.
2. Season the Potatoes:
In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, half of the minced garlic, thyme, rosemary, paprika, salt, and pepper. Make sure they’re well-coated. Then, spread the potatoes out evenly on the prepared sheet pan. This will help them roast evenly.
3. Roast the Potatoes:
Put the sheet pan in the preheated oven and let the potatoes roast for about 15 minutes. This gives them a head start on cooking and browning.
4. Prepare the Pork Chops:
While the potatoes are roasting, take the remaining 1 tablespoon of olive oil and rub it onto the pork chops. Then, season them generously with the remaining minced garlic, salt, pepper, and a sprinkle of paprika for extra flavor. You want those pork chops to be nice and tasty!
5. Add the Pork Chops:
After the potatoes have roasted for 15 minutes, carefully remove the sheet pan from the oven. Place the seasoned pork chops among the partly cooked potatoes. Make sure they’re spaced out a bit to allow for even cooking.
6. Roast Everything Together:
Return the pan to the oven and let everything roast for an additional 15-20 minutes. You’ll know it’s done when the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are golden and tender.
7. Optional Crispy Finish:
If you want an extra crispy finish, switch your oven to broil for the last 2-3 minutes of cooking. Keep a close eye on it to avoid burning!
8. Garnish and Serve:
Once everything is cooked, remove the sheet pan from the oven. Sprinkle fresh chopped parsley over the pork chops and potatoes to add a pop of color and freshness. Serve hot and enjoy! 🎉
Now you have a delicious meal made on just one pan, perfect for busy days! Enjoy your juicy sheet pan pork chops with crispy, herb-seasoned potatoes!
Can I Use Frozen Pork Chops?
Yes, you can use frozen pork chops, but it’s best to let them thaw completely before cooking for even results. Thaw them in the refrigerator overnight or in cold water for quicker defrosting. Just be mindful that the cooking time may need slight adjustments.
What Can I Substitute for Baby Potatoes?
If you don’t have baby potatoes, you can use regular potatoes cut into smaller chunks or even sweet potatoes for a different flavor. Just make sure to cut them so they cook at the same rate as the pork chops.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or use the microwave, stirring occasionally to heat evenly.
Can I Add Other Vegetables?
Absolutely! Feel free to add other vegetables like carrots, bell peppers, or green beans to the sheet pan. Just make sure to cut them into similar sizes, and adjust the cooking time if necessary, depending on the vegetables used.
