Sheet Pan Pork Chops and Potatoes
An easy and comforting recipe for juicy pork chops and crispy potatoes, roasted to perfection in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: None
Ingredients
Scale
- 4 bone-in pork chops (1-inch thick)
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the pork chops dry with paper towels and season generously with salt and pepper.
- Mix the melted butter and olive oil in a small bowl and brush over the pork chops.
- Combine the halved baby potatoes with garlic, rosemary, thyme, paprika, and olive oil in a large bowl and toss well.
- Line a baking sheet with parchment paper and arrange the pork chops and potatoes accordingly.
- Roast in the oven for 25-30 minutes or until the pork reaches an internal temperature of 145°F.
- Broil for an additional 2-3 minutes for a crispy finish.
Notes
Serve with a fresh green salad or steamed vegetables. Can store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 80mg