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Baked Pork Chops Potatoes: The Ultimate One-Pan Weeknight Wonder

Baked Pork Chops Potatoes: The Ultimate One-Pan Weeknight Wonder

This effortless one-pan meal delivers succulent, herb-rubbed pork and golden roasted spuds with almost no cleanup. It is the ultimate solution for those hectic evenings when you need a nutritious, comforting meal without spending an hour at the stove.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 pork chops bone-in
  • 1.5 lbs potatoes diced
  • 2 tbsp olive oil divided
  • 1 tsp garlic powder dried
  • 1 tsp paprika smoky
  • 1 tsp dried rosemary crushed
  • 1 tsp dried thyme earthy
  • 1 tsp salt fine
  • 0.5 tsp black pepper cracked
Optional:
  • 1 tbsp unsalted butter melted

Equipment

  • Large Rimmed Sheet Pan
  • Parchment Paper
  • Large Mixing Bowl
  • Meat Thermometer

Method
 

Preheat the Oven:
  1. Set your oven to 400°F (200°C) and prepare a large sheet pan by lining it with parchment paper or foil to prevent sticking.
Prepare the Pork Chops:
  1. Remove excess moisture from the pork chops by patting them with paper towels so the crust becomes golden.
  2. Apply 1 tablespoon of olive oil to all sides of the meat to act as a binder for the spices.
  3. Coat the pork thoroughly with garlic powder, paprika, salt, and pepper, ensuring even coverage on both sides.
Prepare the Potatoes:
  1. Combine the diced potatoes in a mixing bowl with the remaining olive oil, rosemary, thyme, and extra salt and pepper.
  2. Toss the mixture vigorously until every potato piece is glistening with oil and herbs.
Assemble the Sheet Pan:
  1. Place the seasoned pork chops on the prepared pan and surround them with the potato cubes.
  2. Spread the potatoes into a single layer to ensure they roast rather than steam, drizzling with melted butter if desired.
Bake:
  1. Slide the pan into the center of the oven and roast for 25 to 30 minutes total.
  2. Turn the pork chops over at the 15-minute mark to achieve a uniform color and even cooking.
  3. Verify the pork has reached an internal temperature of 145°F (63°C) and the potatoes are soft when pierced with a fork.
Serve:
  1. Allow the meat to rest for 5 minutes to lock in the juices before plating with the crispy potatoes.

Notes

For the best results, ensure your potatoes are cut into uniform 1/2-inch cubes so they finish cooking at the same time as the pork. If using extra thick bone-in chops, you may need to add 5 minutes to the cook time, but always rely on a meat thermometer to prevent drying out the meat. Store leftovers in an airtight container for up to three days and reheat in a skillet or air fryer to maintain the potato texture.