YumVerseEats
Sheet-Pan Pork Chops
A one-pan pork chops and potatoes sheet-pan dinner with seasoned chops and crispy potatoes.
RECIPE AT A GLANCE
15
min
Active Time
45
min
Total Time
4
SERVINGS
Oven
METHOD
Why It Works
Starting the potatoes first means they roast crisp by the time the chops finish. One pan keeps the whole dinner hands-off.
Quick Fixes
Potatoes not crisp: give them a head start before adding the chops.
Chops drying out: add them partway and pull at 145°F.
Ingredients
Protein
Vegetables
• 8 oz green beans, trimmed
Sauce
Seasoning
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
Topping
How to Make It
1
Heat the oven to 425°F and line a sheet pan.
2
Toss the potatoes with 1 tablespoon olive oil and half the garlic powder, paprika, salt, pepper, and thyme, spread out, and roast 15 minutes.
3
Rub the chops with the remaining oil, garlic powder, paprika, salt, pepper, and thyme.
4
Push the potatoes aside, add the chops and green beans, and roast 18 to 20 minutes until the chops reach 145°F.
5
Rest the chops 3 minutes.
6
Scatter parsley over and serve.
Store
Store up to 3 days.
Reheat
Reheat on a sheet pan at 375°F to re-crisp.
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MORE READER FAVORITES
15
min active
·
35
min total
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35
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15
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30
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20
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30
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Avo's Tip
Cut the potatoes small so they roast crisp in the same time the chops need.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• Do I use Bone-in or boneless?
Either; bone-in take a few minutes longer to cook through.
• What potatoes work best?
Baby potatoes or cubed Yukon Golds roast evenly.
• Can I swap the green beans?
Yes. Broccoli or carrots roast well alongside.
Sheet-Pan Pork Chops
Ingredients
—
—
4 bone-in pork chops, about 1 ½ lb
—
—
1 ½ lb baby potatoes, halved
—
—
8 oz green beans, trimmed
—
—
3 tablespoons olive oil
—
—
1 teaspoon garlic powder
—
—
1 teaspoon paprika
—
—
1 teaspoon kosher salt
—
—
½ teaspoon black pepper
—
—
½ teaspoon dried thyme
—
—
2 tablespoons chopped fresh parsley
Instructions
1
Heat the oven to 425°F and line a sheet pan.
2
Toss the potatoes with 1 tablespoon olive oil and half the garlic powder, paprika, salt, pepper, and thyme, spread out, and roast 15 minutes.
3
Rub the chops with the remaining oil, garlic powder, paprika, salt, pepper, and thyme.
4
Push the potatoes aside, add the chops and green beans, and roast 18 to 20 minutes until the chops reach 145°F.
5
Rest the chops 3 minutes.
6
Scatter parsley over and serve.
15
min
active
45
min
total
4
servings
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