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Sheet Pan Pork Chops And Potatoes

Sheet pan pork chops and potatoes baked at 425°F until the pork reaches 145°F and the potato wedges caramelize. Garlic herb butter drizzled over the pan creates a flavorful, glossy coating for tender green beans and browned potatoes.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

pork chops
  • 4 bone-in pork chops (about 1 inch thick)
potatoes and vegetables
  • 2 lb baby potatoes, halved
  • 2 cup green beans, trimmed
seasonings and aromatics
  • 3 tbsp olive oil
  • 4 clove garlic, minced
  • 2 tbsp butter, melted
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 tsp Salt and pepper to taste Use to season throughout; amount varies by preference.
  • 1 Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and first roast
  1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment.
  2. Toss the halved baby potatoes with 2 tablespoons olive oil, dried rosemary, dried thyme, garlic powder, and salt and pepper, then spread them in an even layer on the pan.
  3. Roast the potatoes for 15 minutes, until the edges start to dry out and lightly bronze (visual cue: slight browning on the cut sides).
Sear pork and finish on the pan
  1. Season the bone-in pork chops with smoked paprika, salt, and pepper.
  2. Heat the remaining 1 tablespoon olive oil in a hot skillet and sear the pork chops for 2 minutes per side, until deeply browned.
  3. Push the potatoes to the edges of the sheet pan and place the pork chops in the center, then arrange the trimmed green beans around the pork.
  4. Mix the minced garlic with the melted butter and drizzle over everything so the butter pools around the chops (visual cue: glossy garlic-butter coating).
  5. Roast for 18–20 more minutes at 425°F until the pork is cooked through to 145°F, then garnish with fresh parsley.

Notes

For the best browning, keep the potatoes in a single layer and don’t overcrowd the pan—spread them to the edges before adding the pork and beans. Store leftovers in an airtight container in the fridge for up to 3 days; reheat at 375°F until warmed through. Freezing isn’t recommended because potatoes and green beans can lose texture. For a lower-fat swap, use olive oil only (omit butter) or use a light butter substitute for the garlic-butter drizzle.