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Sheet Pan Pork Chops And Potatoes

Sheet Pan Pork Chops and Potatoes with a hot-skillet sear and oven-roasted potatoes for crisp, caramelized edges. Finished with garlic herb butter and green beans for an easy one-pan dinner.
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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
  

Pork chops
  • 4 bone-in pork chops About 1 inch thick
Potatoes and vegetables
  • 2 lb baby potatoes Halved
  • 2 cup green beans Trimmed
Seasonings and aromatics
  • 3 tbsp olive oil
  • 4 cloves garlic Minced
  • 2 tbsp butter Melted
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 salt and pepper To taste; keep one seasoning bucket
Garnish
  • 1 fresh parsley For garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and roast potatoes
  1. Preheat the oven to 425F and line a large rimmed baking sheet with parchment, leaving enough space for potatoes to spread out in a single layer.
  2. Toss the baby potatoes with 2 tablespoons olive oil, dried rosemary, dried thyme, garlic powder, salt and pepper, then spread them on the pan and flatten into an even layer with visible browned edges potential.
  3. Roast the potatoes for 15 minutes, until they look slightly dry on the surface and the edges start to turn golden.
Sear pork chops and assemble
  1. Season the bone-in pork chops with smoked paprika, salt, and pepper so the surface is evenly speckled.
  2. Heat a hot skillet and sear the pork chops in the remaining olive oil for 2 minutes per side, until you see deep golden-brown crusts forming.
  3. Push the potatoes to the edges, then place the pork chops in the center and tuck the green beans around them so everything stays in contact with hot pan surfaces.
  4. Mix the minced garlic with the melted butter, then drizzle over the pork chops, potatoes, and green beans so you see buttery pools around the center.
Finish roasting and garnish
  1. Roast for 18-20 more minutes at 425F until the pork is cooked through to 145F, with potatoes visibly caramelized and pork no longer pink at the thickest point.
  2. Garnish with fresh parsley right before serving so the top looks fresh green against the browned pan contents.

Notes

Pro tip: sear the pork chops right before assembling so you keep that crust, then don’t move them after the second roast—this helps the potatoes stay browned. Store leftovers in the fridge up to 3 days; reheat on a sheet pan at 400F until warmed through. Freezing is not recommended due to texture of potatoes and green beans. Dietary swap: use plant-based butter to make the garlic butter dairy-free while keeping the same seasoning balance.