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Sheet Pan Pork Chops And Potatoes

Sheet pan pork chops and potatoes with garlic herb butter are roasted until the chops hit 145F and the potatoes turn caramel-golden at 425F. A one-pan method that combines tender beans and browned edges for easy weeknight cleanup.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops About 1 inch thick
  • 1 tsp smoked paprika
  • 1 salt to taste
  • 1 pepper to taste
Potatoes and vegetables
  • 2 lb baby potatoes halved
  • 2 cup green beans trimmed
  • 3 tbsp olive oil
Garlic herb butter
  • 4 clove garlic minced
  • 2 tbsp butter melted
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp garlic powder
Garnish
  • 1 fresh parsley

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and roast potatoes
  1. Preheat oven to 425F and line a large rimmed baking sheet with parchment for easy release.
  2. Toss halved baby potatoes with 2 tablespoons olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper, then spread them in an even layer on the pan.
  3. Roast the potatoes for 15 minutes at 425F, until the edges begin to brown.
Sear chops and finish on the sheet pan
  1. Season bone-in pork chops with smoked paprika, salt, and pepper.
  2. Heat a hot skillet with the remaining olive oil and sear the pork chops for 2 minutes per side.
  3. Push the potatoes to the edges, then place the pork chops in the center and tuck the trimmed green beans around them.
  4. Mix minced garlic with melted butter and drizzle over the pork chops, potatoes, and green beans.
  5. Roast 18-20 more minutes at 425F until the pork reaches 145F, then garnish with fresh parsley and serve.

Notes

For the juiciest pork, use an instant-read thermometer and pull the sheet pan as soon as the chops reach 145F. Refrigerate leftovers in a covered container for up to 3 days; reheat at 350F until warmed through. Freezing is not recommended for best texture. Dietary swap: use oil instead of butter in the garlic drizzle for a dairy-free option.