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Sheet Pan Pork Chops and Potatoes Recipe – One Pan Easy Dinner
Growing up in Morocco, my mother taught me that the best meals are often the simplest ones. She would layer aromatic spices over meat and vegetables, slide a single tray into the oven, and let the heat work its magic. This sheet pan pork chops and potatoes recipe is my modern tribute to that childhood memory — a complete, satisfying dinner that comes together on one pan with minimal fuss and maximum flavor. Living in New York City, I know how precious time is during the week, and this easy sheet pan pork chops dish has become my go-to solution for busy nights when I want something hearty without spending hours in the kitchen. The combination of juicy pork chops and crispy, golden potatoes all roasted together creates a meal that feels both rustic and refined, exactly the way I love to cook.
The beauty of this one pan pork chops and potatoes recipe lies in the details. As the pork chops roast, their juices mingle with the potatoes, infusing every bite with rich, savory goodness. I season everything with garlic powder, paprika, rosemary, and thyme — a blend that reminds me of the herb markets I used to visit in Paris during my culinary training. The potatoes turn beautifully crispy on the edges while staying tender inside, and the pork chops develop a gorgeous golden crust. Each bite offers a contrast of textures: the slight crackle of the seasoned exterior giving way to tender, juicy meat, alongside potatoes that are simultaneously soft and crisp. For more one-pan inspiration, check out our collection of sheet pan dinner recipes that make weeknight cooking a breeze.
What sets my version of baked pork chops and potatoes apart is a technique I learned in a Parisian kitchen — patting the pork chops completely dry before seasoning ensures the spices adhere properly and the meat browns beautifully rather than steaming. I also roast the potatoes spread in a single layer so every piece gets direct heat, delivering that coveted crispiness. This weeknight pork chop dinner is foolproof even for beginners, and I will share my best tips to keep the pork chops juicy and the potatoes perfectly roasted every time. Whether you are looking for a quick pork chop recipe or a reliable one pan meal pork chops option, this dish delivers consistently delicious results. For those new to cooking pork, our guide on how to cook pork chops perfectly offers additional helpful tips.
Why This Sheet Pan Pork Chops and Potatoes Recipe Is the Best
The Flavor Secret – I draw on my Moroccan heritage by layering spices in a way that builds depth without overwhelming the natural flavor of the pork. The garlic powder and paprika create a warm, smoky base, while the rosemary and thyme add an earthy, aromatic lift. This sheet pan pork chops and potatoes recipe uses a perfectly balanced seasoning blend that clings to every surface, so each bite is packed with flavor. I also add a touch of melted butter over the potatoes before roasting, a trick I picked up in Paris that gives them a rich, golden finish and a hint of nuttiness that pairs beautifully with the pork.
Perfected Texture – The key to this pork chop sheet pan meal is understanding how different ingredients respond to heat. Pork chops and potatoes cook at different rates, so I cut the potatoes into uniform dice to ensure they become tender and crispy in the same time the pork chops reach a perfect 145°F internal temperature. Spreading everything in a single layer — never overcrowded — allows hot air to circulate freely, giving you crispy oven baked pork chops and roasted potatoes with caramelized edges. This technique guarantees that your sheet pan pork chops recipe turns out perfectly every time, with no soggy spots or undercooked pieces.
Foolproof & Fast – This roasted pork chops and potatoes dish is designed for real life. You do not need any special equipment, complicated techniques, or hard-to-find ingredients. Everything comes together in about 35 minutes from start to finish, and cleanup is effortless since you only use one sheet pan. Whether you are a seasoned home cook or trying pork chops for the first time, this easy sheet pan pork chops recipe gives you reliable results with room for creativity. For more streamlined cooking ideas, browse our easy one-pan meals collection.
Sheet Pan Pork Chops and Potatoes Ingredients
I source my ingredients from the Union Square Greenmarket in NYC whenever possible. The farmers there remind me of the markets in Marrakech — vibrant, seasonal, and full of inspiration. For this sheet pan pork chops and potatoes recipe, you want fresh, high-quality components that let the simple preparation shine. Here is everything you will need.
Ingredients List
- 4 pork chops (bone-in or boneless), about 1 inch thick
- 1.5 lbs (about 3 cups) Yukon Gold or red potatoes, diced into ¾-inch cubes
- 2 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp unsalted butter, melted (optional, for extra richness)
Ingredient Spotlight
Pork Chops: The star of this sheet pan pork chops and potatoes dish. Bone-in chops offer more flavor and stay juicier during roasting, while boneless chops cook faster and are easier to eat. Look for chops about 1 inch thick with good marbling. At your grocery store, choose chops that are pinkish-red with white fat rather than pale or gray. If using boneless, adjust cooking time slightly downward. One pan pork chops and potatoes works beautifully with either cut.
Potatoes: Yukon Gold potatoes are my top choice for this sheet pan dinner recipe because they hold their shape well, have a buttery interior, and crisp up beautifully on the outside. Red potatoes are an excellent alternative with a slightly waxy texture that also roasts well. Avoid russet potatoes for this dish as they can become mealy and fall apart during roasting. For the best baked pork chops and potatoes, dice them uniformly so they cook evenly.
Paprika: This spice adds both color and a subtle smoky sweetness that complements the pork wonderfully. I recommend using sweet or smoked paprika depending on your preference. Smoked paprika gives the pork chop sheet pan meal a deeper, more complex flavor profile that my Parisian chef instructors would have approved of. It is a small ingredient that makes a big difference in this quick pork chop recipe.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Pork chops (bone-in) | Boneless pork chops | Slightly less juicy; cooks 3-5 mins faster |
| Yukon Gold potatoes | Red potatoes | Similar texture; slightly waxier, still crisps well |
| Dried rosemary | Dried oregano or marjoram | More Mediterranean flavor; slightly less piney |
| Paprika | Cayenne (¼ tsp) or chili powder | Adds heat instead of sweetness; reduce amount |
| Unsalted butter | Ghee or additional olive oil | Less rich; still golden but slightly less nutty |
How to Make Sheet Pan Pork Chops and Potatoes — Step-by-Step
Follow these simple steps for a foolproof sheet pan pork chops and potatoes dinner that delivers juicy meat and crispy potatoes every time. I have included my best pro tips and common mistakes to watch for so you can cook with confidence.
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easier cleanup. This simple preparation makes this one pan pork chops and potatoes recipe even more convenient — you can simply lift the liner and toss it when dinner is done.
💡 Lora’s Pro Tip: Use a heavy-duty sheet pan that won’t warp under high heat. A dark-colored pan absorbs heat better and helps the potatoes brown more evenly for your sheet pan pork chops and potatoes.
Step 2: Season the Pork Chops
Pat the pork chops dry with a paper towel to help the seasonings stick. Rub them with 1 tbsp of olive oil, then sprinkle the garlic powder, paprika, salt, and pepper evenly over both sides. Set aside while you prepare the potatoes. This dry-brining moment allows the seasonings to penetrate the meat slightly, giving you more flavorful baked pork chops and potatoes.
⚠️ Common Mistake to Avoid: Do not skip patting the pork chops dry. Excess moisture creates steam instead of browning, which prevents that beautiful golden crust from forming on your sheet pan pork chops recipe.
Step 3: Season the Potatoes
In a large mixing bowl, toss the diced potatoes with 1 tbsp of olive oil, rosemary, thyme, and a pinch of salt and pepper. Make sure every piece is evenly coated. The herbs infuse the potatoes with aromatic flavor that complements the pork beautifully in this pork chops and potatoes in oven preparation.
💡 Lora’s Pro Tip: For extra crispy potatoes in your sheet pan pork chops and potatoes, toss them with the oil and seasonings, then spread them on the pan and let them sit at room temperature for 5 minutes before roasting. This slight drying helps them crisp faster.
Step 4: Arrange on Sheet Pan
Arrange the pork chops and potatoes on the prepared sheet pan. Spread the potatoes in a single layer around the pork chops to ensure even roasting. Give each piece of potato some space — overcrowding leads to steaming rather than roasting. Optionally, drizzle melted butter over the potatoes for extra flavor and a gorgeous golden sheen.
⚠️ Common Mistake to Avoid: Do not place the potatoes in a pile or let them overlap. For the best one pan meal pork chops results, every potato piece needs direct contact with the hot pan surface to develop that crispy exterior.
Step 5: Roast to Perfection
Place the sheet pan in the preheated oven and bake for 25-30 minutes. Flip the pork chops halfway through cooking to ensure even browning. The pork chops are done when they reach an internal temperature of 145°F (63°C), and the potatoes should be golden and tender when pierced with a fork. This timing works beautifully for this roasted pork chops and potatoes dish.
💡 Lora’s Pro Tip: Use an instant-read thermometer to check the thickest part of the pork chop without touching the bone. For this sheet pan pork chops and potatoes recipe, removing the chops at exactly 145°F guarantees juicy, never-dry meat every time.
Step 6: Rest and Serve
Let the pork chops rest for 3-5 minutes after removing them from the oven. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful. Serve hot alongside the roasted potatoes. This easy sheet pan pork chops dinner is ready to enjoy in about 35 minutes flat.
⚠️ Common Mistake to Avoid: Do not slice into the pork chops immediately after removing them from the oven. Resting is non-negotiable for this weeknight pork chop dinner — cutting too early lets all the juices run out onto the cutting board instead of staying in the meat.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Preheat oven & line pan | 5 mins | Oven reaches 400°F |
| 2 | Dry & season pork chops | 3 mins | Seasonings evenly coated |
| 3 | Toss & season potatoes | 3 mins | Evenly coated with oil & herbs |
| 4 | Arrange on sheet pan | 2 mins | Single layer, space around each piece |
| 5 | Roast, flip halfway | 25-30 mins | Pork 145°F; potatoes golden & tender |
| 6 | Rest & serve | 3-5 mins | Juices reabsorb; meat relaxes |
Serving & Presentation
I love serving this sheet pan pork chops and potatoes directly from the pan for a cozy, rustic presentation that suits my NYC apartment style. Arrange the pork chops on a warm platter surrounded by the roasted potatoes, then garnish with a sprinkle of fresh rosemary or parsley for a pop of color. A squeeze of lemon juice over the top just before serving brightens all the flavors beautifully — a trick I learned in Paris that cuts through the richness and wakes up every taste bud.
In my household, this quick pork chop recipe often stars alongside a crisp green salad dressed with a simple vinaigrette, or a pile of roasted green beans or asparagus if I am feeling extra vegetable-forward. For a more substantial meal, you can serve the pork chops and potatoes in oven with warm crusty bread to soak up any pan juices. The versatility of this one pan pork chops and potatoes dish means it pairs well with practically any side you have on hand.
💡 Lora’s Pro Tip: For a beautiful presentation that impresses guests, slice the rested pork chops against the grain into thick strips, fan them out on a serving platter, and spoon the roasted potatoes alongside. Drizzle any accumulated juices from the cutting board over the top — that is pure liquid gold for your sheet pan pork chops recipe.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Green salad, steamed broccoli, roasted green beans | Adds freshness and contrast to the hearty pork and potatoes |
| Sauce / Dip | Dijon mustard, apple sauce, chimichurri | Bright acidity or sweetness cuts through the richness |
| Beverage | Dry Riesling, light Pinot Noir, sparkling apple cider | Crisp, fruity notes complement the pork and herbs |
| Garnish | Fresh parsley, lemon wedges, flaky sea salt | Adds color, freshness, and a final flavor boost |
Make-Ahead, Storage & Reheating
Between my recipe development work and exploring NYC farmers markets, I rely on make-ahead meals that keep well without losing quality. This sheet pan pork chops and potatoes is one of my favorites for meal prep because the flavors actually deepen overnight as the herbs continue to meld with the meat and potatoes. Here is how I store and reheat it for the best results throughout the week.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container, flat layer | 3-4 days | Reheat in a 350°F oven for 10 mins to restore crispiness |
| Freezer | Freezer-safe container or bag | 2-3 months | Thaw overnight in fridge, then reheat in oven at 350°F |
| Make-Ahead | Seasoned, uncooked on sheet pan | Up to 1 day in advance | Add 5 mins to bake time if starting from fridge |
For the best reheating results, I always use the oven rather than the microwave. The microwave tends to make the pork chops tough and the potatoes soggy, which undermines all the crispy oven baked pork chops texture you worked hard to achieve. Place the leftovers on a sheet pan in a 350°F oven for about 10 minutes, or until the pork reaches 145°F again and the potatoes re-crisp. This method keeps your sheet pan pork chops and potatoes tasting freshly made even on day three.
If you are meal-prepping this one pan meal pork chops dish for the week, I recommend storing the pork chops and potatoes separately. The potatoes can release moisture over time that might soften the pork’s crust. Keeping them in separate containers helps preserve the texture of both components, so each reheated portion tastes as close to the original as possible.
Variations & Easy Swaps
One of the things I love most about this sheet pan pork chops and potatoes recipe is how adaptable it is. Over the years, I have developed several variations that reflect my Moroccan roots, French training, and love for seasonal NYC produce. Here are some of my favorite ways to change up this sheet pan dinner recipe.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Moroccan Spiced | Add cumin, coriander, cinnamon, and turmeric | Warm, aromatic flavor lovers | Easy — same method |
| Dijon-Herb | Brush pork with Dijon mustard before seasoning | Tangy, French-inspired twist | Easy — adds 1 step |
| Maple-Apple | Add diced apples and a maple-drizzle finish | Sweet-savory fall dinner | Easy — add apples at start |
Moroccan Spiced Variation
For a taste of my childhood, add 1 teaspoon each of ground cumin and coriander, plus ½ teaspoon of turmeric and a pinch of cinnamon to the seasoning blend. This transforms the sheet pan pork chops and potatoes into a warmly spiced dish that fills your kitchen with the most incredible aroma. The cumin and coriander complement the pork beautifully, while the cinnamon adds a subtle sweetness that ties everything together. I learned this spice combination from my mother in Marrakech, and it remains one of my favorite ways to enjoy this pork chop sheet pan meal.
Dijon-Herb Variation
Brush each pork chop with 1 tablespoon of Dijon mustard before applying the dry seasonings. This French technique adds a tangy depth that cuts through the richness of the meat and helps the spices adhere even better. The mustard creates a thin, flavorful crust during roasting that makes this easy sheet pan pork chops recipe feel extra special. I often add a teaspoon of herbes de Provence to the seasoning blend for an even more pronounced French character.
Maple-Apple Variation
During apple season in New York, I love adding 2 diced Honeycrisp or Granny Smith apples to the sheet pan alongside the potatoes. Toss them with a tablespoon of maple syrup and a pinch of cinnamon before roasting. The apples caramelize beautifully and create a sweet-savory combination that pairs wonderfully with the pork. This variation turns the baked pork chops and potatoes into a celebration of fall flavors, and the acidity of the apples helps balance the richness of the meat.
How long to bake pork chops and potatoes at 400?
For this sheet pan pork chops and potatoes recipe, bake at 400°F for 25 to 30 minutes. The exact time depends on the thickness of your pork chops and the size of your potato cubes. Bone-in chops about 1 inch thick typically take 28 minutes, while boneless chops may be done closer to 25 minutes. The pork chops are ready when they reach an internal temperature of 145°F, and the potatoes should be golden and tender when pierced with a fork. Flip the pork chops halfway through for even browning. This timing works consistently for this one pan pork chops and potatoes dish, delivering juicy meat and crispy potatoes every time.
What temperature should pork chops be cooked to?
Pork chops should be cooked to an internal temperature of 145°F (63°C) as measured by an instant-read thermometer inserted into the thickest part of the meat without touching the bone. This temperature ensures the pork is safe to eat while remaining juicy and tender. After removing from the oven, let the pork chops rest for 3 to 5 minutes — the temperature will rise another 3 to 5 degrees during this time (carryover cooking). This is the standard recommended by the USDA and is perfect for this sheet pan pork chops and potatoes recipe. Cooking beyond 150°F can result in dry, tough meat, so I always recommend using a reliable thermometer for the best results.
Do you cover pork chops when baking?
No, you should not cover pork chops when baking this sheet pan pork chops and potatoes recipe. Leaving them uncovered allows the heat to circulate freely around the meat, which promotes browning and helps develop that desirable golden crust on the exterior. Covering the pan would trap steam and moisture, essentially braising the pork chops instead of roasting them. This would prevent the surface from crisping and could result in pale, soft meat rather than the beautifully browned exterior you want for this one pan meal pork chops. The only exception would be if your pork chops are very thin (under ½ inch), in which case covering might help prevent them from drying out — but for this recipe, uncovered is the way to go for the best texture.
How do you keep pork chops from drying out in the oven?
To keep pork chops from drying out in the oven for this sheet pan pork chops and potatoes recipe, follow these key tips. First, choose chops that are at least 1 inch thick — thinner cuts cook too quickly and lose moisture before the interior is done. Second, pat the chops dry and season them well, then let them come to room temperature for 15 minutes before roasting so they cook more evenly. Third, use an instant-read thermometer and remove the pork chops from the oven at exactly 145°F — every degree above that risks dryness. Fourth, let the meat rest for 3 to 5 minutes after baking to allow the juices to redistribute throughout the meat. Finally, the potatoes and pork chops roast together on the same pan, and the slight humidity from the potatoes helps keep the pork moist without making it soggy. These techniques guarantee juicy results for this easy sheet pan pork chops dinner every time.
Can I use bone-in pork chops for sheet pan dinner?
Absolutely, bone-in pork chops are actually my preferred choice for this sheet pan pork chops and potatoes recipe. The bone adds flavor and helps insulate the meat during cooking, which results in juicier pork chops. Bone-in chops also tend to have more marbling, which keeps them tender during roasting. They typically require a few extra minutes of cooking time compared to boneless chops — plan for about 28 to 30 minutes at 400°F. Just be sure to use an instant-read thermometer inserted near the bone (without touching it) to check for doneness at 145°F. This one pan pork chops and potatoes dish works beautifully with either bone-in or boneless chops, so use whatever you have available or prefer.
What potatoes are best for roasting with pork chops?
The best potatoes for roasting with pork chops in this sheet pan pork chops and potatoes recipe are Yukon Gold or red potatoes. Yukon Golds have a buttery flavor and creamy interior that becomes tender and fluffy when roasted, while their thin skins crisp up beautifully. Red potatoes are slightly waxy and hold their shape well, making them another excellent choice that yields a slightly firmer texture. Both varieties roast evenly and develop that golden, crispy exterior you want. I recommend dicing them into ¾-inch cubes so they cook in the same time as the pork chops. Avoid russet potatoes for this baked pork chops and potatoes dish — they are too starchy and tend to become mealy and fall apart during roasting, which can also cause uneven cooking on the sheet pan.
Can I add vegetables to this sheet pan pork chops and potatoes?
Yes, you can absolutely add vegetables to this sheet pan pork chops and potatoes recipe to make it an even more complete one-pan meal. Vegetables like broccoli florets, bell pepper strips, zucchini slices, or green beans can be added to the sheet pan alongside the pork and potatoes. The key is timing — add quick-cooking vegetables like zucchini or green beans about 10 minutes after the pork and potatoes have been roasting, so they become tender without overcooking. Heartier vegetables like carrots or Brussels sprouts can go in from the start if cut into small, uniform pieces. Toss the vegetables with a little olive oil, salt, and pepper before adding them to the pan. This easy sheet pan pork chops dinner becomes a complete meal with the addition of colorful vegetables that roast beautifully alongside the meat and potatoes.
How do I reheat sheet pan pork chops and potatoes without drying them out?
The best way to reheat this sheet pan pork chops and potatoes without drying it out is in the oven at 350°F. Place the leftover pork chops and potatoes on a sheet pan in a single layer, cover loosely with foil to prevent the pork from drying, and heat for about 10 to 12 minutes. Remove the foil for the last 3 minutes to help the potatoes re-crisp. Check that the pork reaches 145°F before serving. Avoid using the microwave for this one pan pork chops and potatoes dish — the microwave heats unevenly and can make the pork tough and rubbery while turning the potatoes soggy. If you are short on time, you can use a skillet on the stovetop: add a splash of water or broth, cover, and heat over medium-low for 4 to 5 minutes, then uncover for 1 minute to re-crisp the potatoes.
What seasoning goes well with pork chops and potatoes?
This sheet pan pork chops and potatoes recipe uses a classic herb-and-spice blend of garlic powder, paprika, rosemary, and thyme, which complements pork beautifully while adding wonderful depth to the potatoes. Other seasonings that work exceptionally well include smoked paprika for a deeper, smokier flavor, cumin and coriander for a warm, earthy profile, or a teaspoon of herbes de Provence for a French-inspired twist. For a bolder flavor, try adding a pinch of cayenne pepper or red pepper flakes. Onion powder can be swapped with or added to the garlic powder. The beauty of this sheet pan dinner recipe is that the seasoning is easily customizable — feel free to experiment with your favorite spice blends. Just keep the salt ratio consistent to ensure the flavors are well-balanced.
Is it better to bake pork chops at 350 or 400?
For this sheet pan pork chops and potatoes recipe, 400°F is the better choice. The higher temperature helps the pork chops develop a beautiful golden-brown crust on the outside while staying juicy inside, and it gives the potatoes enough heat to become crispy and tender within 25 to 30 minutes. Baking at 350°F would require a longer cooking time, which could dry out the pork chops before the potatoes are fully cooked through. The extra heat at 400°F also promotes better browning and caramelization on both the meat and the vegetables. This temperature is ideal for this one pan pork chops and potatoes dish because it balances the cooking times of the two main components perfectly. Just be sure to use a reliable oven thermometer to verify your oven’s actual temperature.
Share Your Version!
I would love to hear how this sheet pan pork chops and potatoes recipe turned out in your kitchen! Did you try one of the variations — the Moroccan-spiced version with cumin and cinnamon, or the Dijon-herb twist? Maybe you added your own favorite vegetables or a secret spice blend? Drop a comment below and let me know what worked for you, and do not forget to leave a star rating if you enjoyed the recipe. Your feedback helps me create more recipes that truly serve your cooking needs.
If you share a photo of your creation on Instagram or Pinterest, be sure to tag @ingredientidea so I can see your beautiful results. I love scrolling through the community photos and seeing how each of you puts your own spin on this sheet pan dinner recipe. Tagging also helps other home cooks discover new ideas and variations they might not have thought of. So go ahead, make this easy sheet pan pork chops dinner your own, and let us celebrate the simple joy of a delicious, no-fuss meal together.
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Lora 🧡
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Sheet Pan Pork Chops and Potatoes
This Sheet Pan Pork Chops and Potatoes recipe is a quick, one-pan meal that’s perfect for busy weeknights or casual family dinners. Juicy, well-seasoned pork chops and crispy roasted potatoes come together with minimal effort for a hearty and flavorful dish. With easy-to-follow steps and customizable options, this recipe is sure to become a household favorite.
Ingredients
- 4 pork chops (bone-in or boneless)
- 1.5 lbs about 3 cups Yukon Gold or red potatoes, diced
- 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 your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easier cleanup.
- Pat the pork chops dry with a paper towel to help the seasonings stick.
- Rub the pork chops with 1 tbsp of olive oil.
- Sprinkle the garlic powder, paprika, salt, and pepper evenly over both sides of the pork chops. Set aside.
- In a large mixing bowl, toss the diced potatoes with 1 tbsp of olive oil, rosemary, thyme, and a pinch of salt and pepper.
- Make sure the potatoes are evenly coated with oil and seasonings.
- Arrange the pork chops and potatoes on the sheet pan. Spread the potatoes in a single layer around the pork chops to ensure even roasting.
- Optionally, drizzle melted butter over the potatoes for extra flavor.
- Place the sheet pan in the preheated oven and bake for 25-30 minutes.
- Flip the pork chops halfway through cooking to ensure even browning.
- Check for doneness: the pork chops should reach an internal temperature of 145°F (63°C), and the potatoes should be golden and tender.
- Let the pork chops rest for 3-5 minutes after removing them from the oven. Serve hot alongside the roasted potatoes.
Nutrition
- Calories: 450 kcal
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