Sheet-pan dinners are the unsung weeknight heroes — minimal cleanup, big flavor, and this Sheet Pan Pork Chops and Potatoes recipe checks all the boxes. Juicy pork chops roasted alongside crispy potato wedges make it a one-pan meal that’s fast enough for busy nights and hearty enough for company. If you ever plan to republish or adapt this recipe on a website or in print, don’t forget to review our terms and conditions to make sure you’re covered.
Why you’ll love this dish
This recipe is comfort food made efficient. You get a balanced plate — protein and starch — with just one sheet pan, a handful of pantry spices, and about 30 minutes in the oven. It’s forgiving (perfect for cooks of any skill level), economical, and easy to scale up for feeding a crowd.
“Simple seasoning, crisp potatoes, and pork chops that stay juicy — our family requests this every week.” — a quick home-cook review
Who it’s great for:
- Weeknight dinners when you want something hands-off.
- Parents looking for a kid-friendly meal.
- Home cooks who hate doing dishes.
How this recipe comes together
This is a straightforward roast: preheat, season, arrange, and bake. Here’s the high-level flow so you know what to expect before you start.
- Heat the oven to 400°F (200°C) so the pan is ready to crisp the potatoes.
- Season pork chops with olive oil and spices so they form a flavorful crust as they roast.
- Cut potatoes into wedges and toss with oil, salt, and herbs for maximum crunch.
- Arrange pork and potatoes on a single sheet pan with space between pieces for browning.
- Roast for 25–30 minutes until potatoes are golden and the pork reaches 145°F (63°C) internal temperature; let chops rest briefly before serving.
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What you’ll need
- 4 pork chops (bone-in or boneless, about 1-inch thick) — bone-in gives extra flavor; adjust cook time if much thicker
- 1.5–2 pounds potatoes (Yukon gold or red), cut into wedges
- 2–3 tbsp olive oil, divided
- 1 tsp salt (plus extra for potatoes)
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked or sweet paprika
- Fresh rosemary or thyme, chopped (optional — 1–2 tsp)
Substitutions/notes:
- Use sweet potatoes for a sweeter profile; cut into similar-sized wedges.
- Swap olive oil for avocado oil for a higher smoke point.
- For lower sodium, reduce salt and finish with a sprinkle of flaky sea salt after baking.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with foil or parchment for easier cleanup, and place a wire rack on the pan if you want extra airflow beneath the chops and potatoes.
- Pat pork chops dry with paper towels. Drizzle 1 tbsp olive oil over them, then rub with salt, pepper, garlic powder, and paprika. Set aside.
- Cut potatoes into even wedges. Toss in a bowl with 1–2 tbsp olive oil, a pinch of salt, and the chopped rosemary or thyme (if using).
- Arrange potato wedges on the sheet pan in a single layer, leaving some space in the center or one side for the pork chops.
- Place pork chops on the pan next to the potatoes, not overlapping. If you like extra browning, give the potatoes a head start by roasting them 5–7 minutes first, then add the pork.
- Roast for 25–30 minutes. Check potatoes: they should be golden and crisp at the edges. Check pork with an instant-read thermometer — it should read 145°F (63°C).
- Remove from the oven and let pork chops rest 3 minutes before serving. Resting locks in juices and finishes the carryover cooking. Serve hot.
Best ways to enjoy it
Pairings that lift the plate:
- A crisp green salad or quick coleslaw for acidity and crunch.
- Steamed green beans or sautéed broccolini tossed with lemon and olive oil.
- A dollop of applesauce or tangy mustard for the pork.
- For drinks: a light-bodied red (Beaujolais) or a citrusy lager.
Plating idea: fan a pork chop over a small pile of wedges, sprinkle with fresh herbs and flaky sea salt, and add a lemon wedge on the side for brightness.
Storage and reheating tips
- Refrigeration: Cool leftovers to room temperature (no more than 2 hours), then store in an airtight container. Keep for up to 3–4 days.
- Freezing: Place cooled pork chops and potatoes in freezer-safe containers or bags. Use within 2 months for best quality. Reheat from frozen in a 350°F (175°C) oven until hot throughout.
- Reheating: For best texture, reheat in a 400°F oven for 8–12 minutes, or in an air fryer for 5–7 minutes to revive crispiness. Microwave will work but softens the potato crust.
- Food safety: Pork should have reached 145°F during the original cook; when reheating, make sure food is steaming hot (165°F) to ensure safety.
Pro chef tips
- Pat the pork dry: Moisture prevents browning. Pat, oil, then season.
- Even wedges = even cook: Cut potatoes to uniform size so they finish at the same time as the chops.
- Use a hot, preheated oven: 400°F gives a good balance of pork juiciness and potato crisp.
- Space matters: Don’t overcrowd the pan. Crowding traps steam and yields soggy potatoes.
- Quick brine option: For ultra-juicy chops, brine boneless chops in a 1/4 cup salt + 4 cups water solution for 15–30 minutes, then pat dry and roast. (Skip brine if pressed for time.)
Creative twists
- Lemon-Herb: Add lemon zest and fresh chopped parsley to the potatoes and finish the pork with a squeeze of lemon.
- Smoky Maple Glaze: Brush a mix of maple syrup and smoked paprika on chops during the last 5 minutes for a sweet-savory finish.
- Mediterranean: Swap paprika for oregano and add halved cherry tomatoes to the pan in the last 10 minutes.
- Low-carb: Replace potatoes with roasted cauliflower florets.
- Vegetarian swap: Replace pork with thick slices of halloumi or smoked tofu and roast similarly.
Common questions
Q: How long does this take from start to finish?
A: Plan 10–15 minutes prep (cutting and seasoning) and 25–30 minutes roasting — about 35–45 minutes total.
Q: Can I use bone-in pork chops?
A: Yes. Bone-in chops add flavor and stay juicy, but they may need a few extra minutes in the oven. Use an instant-read thermometer — remove at 145°F and rest 3 minutes.
Q: Why are my potatoes not crispy?
A: Common causes: overcrowded pan, not enough oil, or potatoes cut too large. Spread them in a single layer, use 1–2 tbsp oil for good coverage, and give them a head start in the oven if needed.
Q: Can I make this ahead for meal prep?
A: You can roast everything and refrigerate. Reheat in the oven or air fryer to restore texture. For best crispness, reheat only what you plan to eat that day.
Q: Is 145°F safe for pork?
A: Yes. USDA guidance is 145°F (63°C) followed by a 3-minute rest — this gives safe, juicy pork.
If you’d like a printable checklist or a downloadable shopping list for this recipe, let me know and I’ll produce one you can use for meal prep.
Print
Sheet Pan Pork Chops and Potatoes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Paleo
Description
A quick and hearty sheet pan meal featuring juicy pork chops and crispy potato wedges, perfect for weeknight dinners.
Ingredients
- 4 pork chops (bone-in or boneless, about 1-inch thick)
- 1.5-2 pounds Yukon gold or red potatoes, cut into wedges
- 2-3 tablespoons olive oil, divided
- 1 teaspoon salt (plus extra for potatoes)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked or sweet paprika
- Fresh rosemary or thyme, chopped (optional — 1-2 teaspoons)
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with foil or parchment for easier cleanup, and place a wire rack on the pan if desired.
- Pat pork chops dry with paper towels. Drizzle 1 tablespoon olive oil over them and rub with salt, pepper, garlic powder, and paprika. Set aside.
- Cut potatoes into even wedges and toss in a bowl with 1-2 tablespoons olive oil, a pinch of salt, and chopped rosemary or thyme if using.
- Arrange potato wedges on the sheet pan in a single layer, leaving space for the pork chops.
- Place pork chops on the pan next to the potatoes without overlapping. For extra browning, roast potatoes for 5-7 minutes before adding pork chops.
- Roast for 25-30 minutes until potatoes are golden and crispy and pork reaches an internal temperature of 145°F (63°C).
- Remove from oven and let pork chops rest for 3 minutes before serving.
Notes
For lower sodium, reduce salt and finish with flaky sea salt after baking. Pair with a green salad or coleslaw.