Few dinners strike the perfect balance between comfort, simplicity, and flavor quite like Sheet Pan Pork Chops and Potatoes. This recipe is designed for busy nights when you want a hearty, satisfying meal without juggling multiple pans or spending hours in the kitchen.

With juicy oven-roasted pork chops and perfectly crisp potatoes, everything cooks together on one pan, allowing flavors to meld while cleanup stays minimal. It’s the kind of dependable dinner that works just as well for a relaxed Sunday meal as it does for a hectic Tuesday evening.

Why Sheet Pan Dinners Work So Well

Sheet pan meals have become a staple in modern kitchens — and for good reason. Cooking everything together ensures even heat distribution, fewer dishes, and a cohesive flavor profile.

Benefits of sheet pan meals:

Minimal prep and cleanup
Even cooking with proper spacing
Easy customization with spices and vegetables
Ideal for weeknight cooking

This recipe takes full advantage of those benefits while delivering restaurant-quality flavor.

Choosing the Best Pork Chops

The success of this dish starts with selecting the right pork chops.

Best options:

Bone-in pork chops (juicier, more flavorful)
Thick-cut chops (1–1½ inches)
Center-cut loin or rib chops

Avoid thin chops, which tend to dry out quickly in the oven.

Ingredients for Sheet Pan Pork Chops and Potatoes

Bone-in pork chops
Baby potatoes, halved
Olive oil
Garlic, minced
Butter
Paprika
Dried rosemary or thyme
Salt
Black pepper

How to Make Sheet Pan Pork Chops and Potatoes

Preheat the oven
Set oven to 400°F (205°C). Line a large sheet pan with parchment or foil.
Season the potatoes
Toss potatoes with olive oil, garlic, salt, pepper, and herbs.
Roast potatoes first
Spread potatoes cut-side down and roast for 15 minutes.
Prepare pork chops
Pat dry and season generously with paprika, salt, and pepper.
Add pork to pan
Push potatoes aside and place pork chops on the sheet pan.
Finish roasting
Roast another 18–22 minutes until pork reaches 145°F.
Rest and serve
Add butter on top of pork chops and rest 5 minutes before serving.

Tips for Juicy Pork Chops

Pat chops dry before seasoning for better browning
Use a thermometer to avoid overcooking
Rest before serving to lock in juices
Do not overcrowd the sheet pan

Flavor Variations

Garlic Parmesan: Add grated parmesan during the last 5 minutes
Honey Mustard: Brush chops with honey-mustard glaze before baking
Smoky Paprika: Use smoked paprika and chili flakes
Herb Butter: Finish with rosemary-garlic butter

Vegetable Add-Ins

Make it a complete meal by adding:

Green beans
Brussels sprouts
Carrots
Broccoli florets

Add vegetables halfway through cooking to prevent over-roasting.

Serving Suggestions

Serve with:

Simple green salad
Applesauce or apple chutney
Crusty bread
Steamed green vegetables

Storage and Reheating

Refrigerate leftovers up to 3 days
Reheat in oven at 325°F for best texture
Microwave gently to avoid drying

Why This Recipe Works

Roasting the potatoes first ensures they crisp properly before the pork finishes cooking. High oven heat seals in moisture while allowing both components to develop rich caramelization. The result is a balanced, satisfying meal that tastes far more complex than the effort required.

A Reliable Dinner You’ll Make Again and Again

Sheet Pan Pork Chops and Potatoes deliver comfort food appeal with modern convenience. It’s proof that a simple one-pan dinner can still feel special, hearty, and worthy of a place in your regular rotation.