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Sheet Pan Pork Chops And Potatoes

Sheet Pan Pork Chops and Potatoes with garlic herb butter: crispy-edged potato wedges roasted while bone-in pork chops finish juicy at 145°F. Tossed with rosemary, thyme, garlic powder, smoked paprika, and finished with fresh parsley for a golden sheet-pan meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

bone-in pork chops (about 1 inch thick)
  • 4 bone-in pork chops Bone-in for juicier results; aim for ~1-inch thickness.
baby potatoes
  • 2 lb baby potatoes Halved so they roast tender and brown at the edges.
green beans
  • 2 cup green beans Trimmed; add around the chops so they steam-roast.
olive oil
  • 3 tbsp olive oil Used for roasting potatoes and quick searing of pork chops.
garlic
  • 4 clove garlic Minced; mixed into garlic herb butter for drizzling.
butter
  • 2 tbsp butter Melted, then mixed with garlic for a glossy finish.
rosemary
  • 1 tsp dried rosemary For seasoning the potatoes.
thyme
  • 1 tsp dried thyme For seasoning the potatoes.
garlic powder
  • 1 tsp garlic powder Adds savory depth to the potatoes.
smoked paprika
  • 1 tsp smoked paprika For seasoning pork chops before searing.
salt and pepper
  • 1 salt To taste.
  • 1 pepper To taste.
fresh parsley
  • 1 fresh parsley Chopped or torn for garnish at the end.

Equipment

  • 1 sheet pan

Method
 

Prep and start roasting potatoes
  1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment to prevent sticking and help cleanup.
  2. Toss baby potatoes with 2 tablespoons olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper, then spread in a single layer on the pan for even browning.
  3. Roast potatoes for 15 minutes at 425°F until they begin to dry out and edges start to color, showing light golden spots.
Sear pork chops
  1. Season pork chops with smoked paprika, salt, and pepper so the surface browns deeply during searing.
  2. Heat remaining 1 tablespoon olive oil in a hot skillet and sear pork chops 2 minutes per side to create visible crusting.
Finish on the sheet pan
  1. Push potatoes to the edges, place pork chops in the center, and arrange green beans around the chops so they roast without overcrowding.
  2. Mix minced garlic with melted butter and drizzle over everything so it pools around chops and coats potatoes and beans.
  3. Roast 18 to 20 minutes at 425°F until pork chops are cooked through to 145°F, with juices running clear and a browned exterior; garnish with fresh parsley before serving.

Notes

For the best texture, keep pork chops about 1 inch thick and don’t skip the 2-minute-per-side sear—this jump-starts browning before the sheet-pan roast. Store leftovers in the refrigerator up to 3 days; reheat covered at 325°F until warmed through. Freezing isn’t recommended for best pork chop texture. If you want a lighter option, use olive oil instead of butter for the garlic drizzle (you’ll lose some richness but keep great flavor).