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.