Sheet Pan Pork Chops and Potatoes
A hearty and satisfying one-pan meal featuring juicy pork chops and crispy roasted potatoes, perfect for busy nights.
Ingredients
Main Ingredients
- 4 pieces pork chops Bone-in is recommended for moisture retention.
- 4 medium potatoes, diced Aim for 1-inch pieces for even cooking.
- 2 tablespoons olive oil For tossing the potatoes.
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Seasoning
- to taste Salt
- to taste Pepper
- Fresh herbs (optional, for garnish) e.g., parsley or thyme.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper.
- Arrange the seasoned potatoes on a sheet pan, spreading them out to allow ample airflow for roasting.
- Season the pork chops on both sides with salt, pepper, and any additional spices you like.
Cooking
- Place the pork chops on the sheet pan, ensuring they are spaced out from the potatoes.
- Roast in the oven for about 25-30 minutes or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are golden brown.
- Garnish with fresh herbs if desired, and serve warm.
Notes
Best served hot out of the oven. For an added touch, drizzle balsamic glaze or olive oil before serving. Leftovers can be stored in an airtight container for up to 3-4 days.