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Sheet Pan Pork Chops And Potatoes

Sheet Pan Pork Chops and Potatoes with garlic herb butter roast to juicy, browned chops and caramelized potato wedges. Everything cooks on one rimmed baking sheet for fast cleanup and a golden, oven-baked finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Sheet pan pork chops and potatoes
  • 4 bone-in pork chops About 1 inch thick
  • 2 lb baby potatoes Halved
  • 2 cup green beans Trimmed
  • 3 tbsp olive oil
  • 4 cloves garlic Minced
  • 2 tbsp butter Melted
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 salt To taste
  • 0.25 pepper To taste
  • 1 fresh parsley For garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and roast potatoes
  1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment for easy release.
  2. Toss the halved baby potatoes with 2 tbsp olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper, then spread them in an even layer on the pan.
  3. Roast the potatoes for 15 minutes at 425°F until they begin to brown at the edges.
Sear chops and assemble the sheet pan
  1. Season the bone-in pork chops with smoked paprika, salt, and pepper.
  2. Heat the remaining olive oil in a hot skillet and sear the pork chops for 2 minutes per side until browned.
  3. Push the potatoes to the edges of the pan and place the pork chops in the center, then nestle the green beans around the chops.
  4. Mix the minced garlic with the melted butter, then drizzle the garlic herb butter over the pork chops, potatoes, and green beans.
Finish roasting and serve
  1. Roast for 18 to 20 more minutes at 425°F until the pork reaches 145°F and the potatoes are caramelized with visible browning.
  2. Garnish with fresh parsley and serve while hot, with the garlic butter pooling around the chops.

Notes

For the best caramelization, don’t overcrowd the potatoes—use a single even layer and leave space around the chops. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 375°F oven until warmed through. Freezing is not recommended for best texture. Dietary swap: use olive oil plus a plant-based butter substitute to keep it dairy-free while keeping the garlic-herb sauce.