Sheet Pan Pork Chops with Potatoes

This sheet pan pork chops with potatoes is one pan meal complete with juicy chops, green beans and roasted potatoes. Perfect for busy weeknights!

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Ingredients

Potatoes

1 pound red potatoes , washed and quartered
2 Tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Kosher salt
¼ teaspoon ground black pepper

Pork Chops

4 thick-cut, boneless pork chops
1 Tablespoon olive oil
1 teaspoon Kosher salt
¼ teaspoon ground black pepper
1 teaspoon smoked paprika

Green Beans

½ pound fresh green beans , trimmed
1-2 teaspoons olive oil , plus more as needed
½ teaspoon Kosher salt
¼ teaspoon ground black pepper

Instructions

Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.

Potatoes

Arrange one pound quartered red potatoes on 1/3 of the baking sheet. Drizzle with 2 Tablespoons olive oil and toss with 1 teaspoon garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Bake 10 minutes while you prep the pork chops.

Pork Chops

Rub with olive oil then season pork chops with 1 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon smoked paprika.
Place pork chops in the center third of the baking sheet. Return to the oven for 10 minutes.

Green Beans

Flip the pork chops and add then green beans on the remaining 1/3 of the baking sheet. Toss green beans with 2 teaspoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Return pan to the oven and bake 10 to 15 minutes, or until a digital thermometer inserted in the center of the pork chops reads 145°F and green beans and potatoes are easily pierced with a fork.
Let pork rest 5 minutes before serving with potatoes and green beans. Enjoy!

Notes

Variations: You can use any vegetables that are in season. Some of our other favorites to add in are sweet potatoes, carrots, zucchini or squash, broccoli and brussels sprouts.

Storage: Store any leftovers in an airtight container in the refrigerator up to five days. Reheat in an oven preheated to 350°F until warmed through.

Nutrition