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Sheet Pan Pork Chops and Potatoes

Sheet Pan Pork Chops and Potatoes are roasted at high heat for crisp-edged baby potatoes and juicy, bone-in pork cooked through to 145°F. Garlicky herb butter drizzles over the pan for a savory coating that pools around the chops and green beans.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Pork chops and potatoes sheet pan
  • 4 bone-in pork chops About 1 inch thick
  • 2 lb baby potatoes Halved
  • 2 cup green beans Trimmed
  • 3 tbsp olive oil
  • 4 garlic cloves Minced
  • 2 tbsp butter Melted
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 salt and pepper To taste
  • 1 fresh parsley For garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and roast the potatoes
  1. Preheat oven to 425°F, then line a large rimmed baking sheet with parchment so the potatoes roast without sticking.
  2. Toss halved baby potatoes with 2 tbsp olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper, then spread them in an even layer on the pan.
  3. Roast potatoes for 15 minutes at 425°F until they start to turn golden at the edges.
Sear and finish the sheet pan
  1. Season bone-in pork chops with smoked paprika, salt, and pepper for even flavor.
  2. Heat the remaining 1 tbsp olive oil in a hot skillet, then sear pork chops for 2 minutes per side until browned.
  3. Push the roasted potatoes to the edges of the sheet pan and place the pork chops in the center.
  4. Add trimmed green beans around the pork chops so they steam-roast in the pan drippings.
  5. Mix minced garlic with melted butter, then drizzle the garlic herb butter over everything so it pools around the chops.
  6. Roast for 18–20 more minutes at 425°F until the pork reaches 145°F, then garnish with fresh parsley.

Notes

For the juiciest pork, rely on the 145°F internal temperature and remove the pan promptly, since carryover heat finishes the chops. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan at 400°F until warmed through. Freezing is not recommended for best texture, especially the potatoes. For a dairy-light swap, use olive oil instead of melted butter for the garlic drizzle (add extra garlic to taste).