Sheet Pan Pork Chops with Potatoes

One Pan Pork Chops

Pork, no matter how it is prepared, is delicious! From this one pan 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!

If you love one pan dinners check out sheet pan chicken and potatoes, sheet pan sausage and vegetables, and sheet pan chicken and veggies!

Why I Love This Recipe

• As easy as it looks. With 10 minutes of prep time, this Sheet pan dinner is ready in 40 minutes, complete with a main protein and side dishes.
• Flavorful. Beautiful caramelized pork chops, potatoes with crispy edges and tender green beans, so much flavor develops on only one pan!

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. Yukon gold potatoes, Russet potatoes or even fingerlings could be used.
• 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. Bone-in pork chops are fine to use just be careful not to overbake them as they are thinner in size.
• 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!

How to Make Sheet Pan Pork Chops

Although one pan dinners are all made on one sheet, the items are not always cooked at the same time. Pay close attention to when to roast each one!

• 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.

Tips and Variations

• Different veggies: Some of our other favorites are sweet potatoes, carrots, zucchini or squash, Brussels sprouts, and broccoli.
• 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.
• 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.

Storing

Keep leftovers stored in an airtight container for up to 5 days. Reheat in the oven or air fryer at 350°F until warmed through.