Sheet Pan Pork Chops with Potatoes

Name: Sheet Pan Pork Chops with Potatoes and Green Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound red potatoes (, washed and quartered); 2 Tablespoons olive oil; 1 teaspoons garlic powder; 1 teaspoon Kosher salt; 1/4 teaspoon ground black pepper; 4 thick-cut, boneless pork chops; 1 Tablespoon olive oil; 1 teaspoon Kosher salt; 1/4 teaspoon ground black pepper; 1 teaspoon smoked paprika; 1/2 pound fresh green beans (, trimmed); 1-2 teaspoons olive oil (, plus more as needed); 1/2 teaspoon Kosher salt; 1/4 teaspoon ground black pepper

This sheet pan pork chops with potatoes is one pan meal complete with juicy chops, green beans and roasted potatoes. It’s the perfect weeknight meal with only a few simple ingredients!

Easy Pork Chop Sheet Pan Dinner

Pork, no matter how it is prepared, is delicious! From this baked pork chops and potatoes, to my roasted pork tenderloin, pulled BBQ pork or grilled pork chops, it’s lean, flavorful, and when cooked to perfection, it’s moist and juicy on the inside.

Sheet pan pork chops come complete with juicy chops seasoned with smoked paprika, crispy red potatoes, and tender green beans all roasted on one baking sheet!

Why This Recipe Works

As easy as it looks. With 10 minutes of prep time, you’ll have dinner ready in 40 minutes, complete with a main protein and side dishes. Sheet pan dinners for the win!
Customizable. I like to cook seasonally, and sheet pan dinners are great for that! Swap out the veggies depending on what you’ve got at home.
Delicious and nutritious! Beautiful caramelized outside, crispy edges, tender insides, and I’m not just talking about the meat! Pork is lean and high in protein, and it’s paired with fresh veggies and simple seasoning for added nutrients.

Recipe Ingredients

Find the full printable recipe with specific measurements below.

Potatoes: Wash red potatoes, then cut them into quarters. I like roasting the open flesh side down so that they get extra crispy. You can swap with another type of potato if you’d like.
Seasoning for potatoes: Garlic powder, salt, and pepper are all they need.
Pork chops: Thick cut and boneless. Using boneless is easier to serve and has more meat per piece.
Seasoning for the pork: Just a bit of salt, pepper, and smoked paprika for that beautiful color and smoky flavor.
Green beans: Fresh, washed, and trimmed. Be sure to pat them dry as best as you can.
Seasoning for green beans: Just some salt and pepper!

Variations

There are so many ways to make these sheet pan pork chops and potatoes your own! Add different veggies or seasonings to switch up the flavors and it’ll be a completely different meal every time you make it.

Different veggies: Some of our other favorites are sweet potatoes, carrots, zucchini or squash, Brussels sprouts, and broccoli. If I use these, I make a side of green bundles with bacon to complete the meal.
Other potatoes: Swap the red potatoes for baby potatoes, russet potatoes, Yukon gold potatoes, or fingerling potatoes. Whichever you prefer!
Bone-in pork chops: If that is all you have that is fine to use just be careful not to overbake them as they are thinner in size.
Seasonings: Try this dry rub for pork tenderloin and add dry ranch mix for the potatoes. You can also use Italian seasoning, regular paprika, onion powder, rosemary, minced garlic, oregano, or any combination of seasoning mix. Even brown sugar can be used!

Roast the potatoes. Arrange the potatoes on 1/3 of the prepared baking sheet. Drizzle with olive oil and sprinkle the seasoning. Toss to coat and roast for 10 minutes while you prepare the meat.
Season the chops. Use just the dry rub, no need to add any oil. Don’t be afraid to get your hands dirty, you want to make sure to coat them well with seasoning. Add them to the middle 1/3 of the baking sheet. And cook for another 10 minutes.
Flip the meat and add the beans. Before placing the sheet back in the oven, drizzle the beans with oil and season with salt and pepper. Now, finish them in the oven for another 10-15 minutes!
Remove and serve. Once the internal temperature of the pork reads 145°F and the potatoes are fork-tender, remove the tray from the oven and allow everything to cool for 5 minutes before serving.

Expert Tips

Let the meat rest. You want to give it time to allow the juices to settle before slicing into it. Otherwise, it’ll dry out.
Add a garnish. Fresh parsley just to finish it off is always a nice way to serve it.
Prepare the baking sheet. I only use a nonstick spray because I really like roasting right on the pan. I think it helps give it an even crispier finish. You can line yours with aluminum foil if you’d like to make clean up even easier.
Double the recipe. You can make two identical sheets and work through the recipe as written, or use one sheet for all the veggies and another sheet for the chops. It’s up to you.
Meal prep. Plan for the week and portion out what you’ll be taking for work or packing up to have quick and easy dinners throughout the week in individual containers.

Recipe FAQs

Can I use bone-in pork chops instead?

You can! You’ll just have to account for the difference in time. Bone-in pieces are usually thinner and may take a shorter time to cook. However larger bone-in pieces will take longer.

Take into account the size of your chops and go from there.

How do you get the perfect crust on pork chops?

The way we do ours is we make sure to add them to an already hot baking sheet. It comes in handy that potatoes need a longer time to cook through. Once the meat hits the sizzling pan it starts to form a crust that then helps to seal in the moisture. The inside then catches up without overcooking.

Another part of this is the dry rub. It helps create caramelization. Using anything that contains sugar in it will do this too.

Why do my pork chops always come out tough?

It’s a pretty safe bet to assume they’ve been overcooked. It’s easy to do this with any kind of lean meat!

How do I keep boneless pork chops from drying out in the oven?

Baking your sheet pan pork chops a high temperature for a shorter amount of time is the best way to keep them from drying out. I suggest baking them for 10 minutes then checking with a thermometer to see if they are at 145 degrees F. Remember, the temperature will rise a degree or two if you allow them to rest outside of the oven after baking.