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Bird's-eye view of two pork chops with roasted potato wedges, garnished with rosemary and thyme.

Sheet Pan Pork Chops and Potatoes

Juicy pork chops and roasted potatoes baked on one sheet pan with garlic, paprika, rosemary, and thyme for an easy 40-minute dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Chill Time 5 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 4 pork chops (bone-in or boneless)
  • 1.5 lbs Yukon Gold or red potatoes, diced about 3 cups
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp salt adjust to taste
  • 1/2 tsp black pepper
  • 1 tbsp unsalted butter melted

Instructions
 

  • Preheat Oven:

    Heat oven to 400°F (205°C). Cover a large baking sheet with parchment or foil for simple cleanup.

  • Season Pork Chops:

    Dry pork chops with paper towels so the seasoning adheres. Coat with 1 tbsp olive oil. Evenly dust both sides with garlic powder, paprika, salt, and pepper. Set aside.

  • Toss Potatoes with Herbs:

    In a large bowl, combine diced potatoes with the remaining 1 tbsp olive oil, rosemary, thyme, and a pinch of salt and pepper until well coated.

  • Arrange on Sheet:

    Place pork chops and potatoes on the prepared sheet, arranging potatoes in a single layer around the chops. If desired, drizzle melted butter over the potatoes.

  • Bake Until Done:

    Bake for 25-30 minutes, turning the pork chops halfway for uniform browning. Cook until pork reaches 145°F (65°C) internally and potatoes are golden and tender.

  • Rest and Serve:

    Allow pork chops to rest for 3-5 minutes prior to serving. Present hot with the roasted potatoes.
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