Sheet Pan Pork Chops and Potatoes

Here’s a quick sheet pan dinner for two featuring pork chops with fresh herbs and baby red potatoes. Easy prep, easy clean up, and cooked to perfection in under 30 minutes.

Oven Baked Pork Chops and Potatoes

No need to fire up the grill or get out any pots for the stovetop, this recipe all takes place on one sheet pan and and cooks right in the oven. We’ll actually get the potatoes started first, as they need a few more minutes to cook. Then we’ll add our seasoned, bone-in pork chops for about 10-15 minutes and everything comes out at once, ready to enjoy!

What Pork Chops to Use?

I’m a big fan of bone-in pork chops that are on the thicker side. I find they have the most flavor and are generally the juiciest and most tender. Pork chops that are anywhere from 1″ to 1.5″ thick are my favorite and always seem to yield the optimal results. You can certainly use boneless pork chops as well, just keep a close eye on the cooking time as they can cook a couple of minutes quicker.

Room-Temp Cooks the Best

When cooking pork chops with just about any method, you don’t want to go right from fridge to fire (or in this case – the oven). Take your pork chops out of the fridge and leave them in the package on the kitchen counter for bit while you prep the herbs and potatoes.

It’s About Thyme… and Rosemary!

Our primary herbs for both the pork chops and the potatoes will be fresh thyme and fresh rosemary. And we’re not gonna be shy with either! Fresh herbs add such a wonderful, vibrant flavor so I highly recommend using fresh. The aroma from chopping the herbs is so delightful. Of course, there’s times when you may need to use dry herbs if fresh aren’t available. The conversion is pretty simple: instead of 1 tablespoon of fresh, use 1 teaspoon of dried for each.

Dijon Mustard is SO perfect for Pork Chops

Dijon mustard is perfect for so many things and I just love it when added to pork chops. That bright, zingy flavor adds such a great flavor to the meat. Regular dijon mustard will do but feel free to use your favorite brand or variety.

Prep the Pork Chops First

With the pork chops already out of the fridge, chop all your fresh thyme and rosemary. Then take half of each and add it to a small bowl with the dijon mustard and half the oil, some salt and pepper. Mix well and slather that mix all over the pork chops. It’s gonna look and smell delicious already. Leave the seasoned pork chops on a plate while you do the rest.

Baby Red Potatoes

Baby red potatoes are always on my shopping list. They’re so easy to cook and can be the perfect compliment to any meal. Make sure your potatoes are washed and scrubbed and cut them into quarters. Then toss them with the remaining oil, thyme, rosemary, garlic, salt and pepper.

Potatoes Go First

Spray the sheet pan with some cooking spray or line with foil and then spray, then layout those potatoes. Put into a hot oven at 450°(F) for 12 minutes. Then it’s time to add the pork chops. Depending on the size of the chops, they’ll go for about 6-9 minutes per side. Check for doneness with an instant read thermometer. You want an internal temperature of 145°(F) at the thickest part of the meat.

Recipe

Sheet Pan Pork Chops and Potatoes

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5 from 2 reviews

• Author: RecipeTeacher
• Total Time: 35 minutes
• Yield: 2 servings

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Description

Sheet pan tender and juicy pork chops with a vibrant, fresh herb, garlic and dijon seasoning, with baby red potatoes, cooked to perfection in your oven.

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Ingredients

• 2 bone-in pork chops (1″-1.5″ thick)
• 6–8 baby red potatoes, quartered
• 2 tbs stone ground dijon mustard
• 2 tbs fresh thyme (2 tsp dry)
• 2 tbs fresh rosemary(2 tsp dry)
• 3 cloves of minced garlic
• 2 tbs extra virgin olive oil
• 1 tsp course salt
• 1 tsp ground black pepper

 

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Instructions

1. Preheat oven to 450°(F).
2. In a small bowl mix 1tbs thyme, 1tbs rosemary, half the garlic, ½ tsp salt, ½ tsp pepper, 1tbs mustard, 1tbs olive oil. Mix well and cover pork chops with mixture. Set aside on a plate.
3. In a medium bowl, add potatoes with remaining olive oil, rosemary, thyme, garlic, salt and pepper. Mix well.
4. Line a sheet pan with aluminum foil. Add potatoes in a single layer to one half of the sheet and place in oven for 12 minutes.
5. After 12 minutes, remove sheet pan and add pork chops. Continue to cook 6-8 minutes per side, depending on thickness. Pork chops are done when internal temperature is 145°(F) when checked with an instant read thermometer.
6. Remove sheet pan from oven and put pork chops on a plate. Let rest for 5 minutes before serving.

Notes

Recipe developed by: Heather Wright

• Prep Time: 10 min
• Cook Time: 25 min
• Category: Dinner
• Method: Oven
• Cuisine: American