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.Print