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Sheet Pan Pork Chops And Potatoes

Sheet Pan pork chops and potatoes with roasted baby potatoes and tender green beans, finished with garlic herb butter pooling around the chops. High-heat roasting creates caramelized edges while the pork reaches 145°F in a single pan.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Pork chops and vegetables
  • 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
  • 0.25 fresh parsley For garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and first roast
  1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment so the potatoes roast without sticking.
  2. Toss the baby potatoes with 2 tablespoons olive oil, rosemary, thyme, garlic powder, salt, and pepper; spread them in an even layer on the pan for more caramelized edges.
  3. Roast the potatoes for 15 minutes, until they begin to turn golden at the edges.
Sear pork and finish sheet pan roast
  1. Season the pork chops with smoked paprika, salt, and pepper so the outside forms a flavorful crust.
  2. Heat the remaining olive oil in a hot skillet and sear pork chops for 2 minutes per side.
  3. Push the potatoes to the edges, place the pork chops in the center, and nestle green beans around for even roasting across the pan.
  4. Mix the minced garlic and melted butter and drizzle over everything so the garlic herb butter coats the pork and vegetables.
  5. Roast for 18–20 more minutes at 425°F until the pork is cooked through to 145°F, then garnish with fresh parsley before serving.

Notes

Pro tip: spread the potatoes in a single layer for maximum browning, and avoid overcrowding the pan so the pork sears well and roasts evenly. Store leftovers in the fridge up to 3 days; reheat at 400°F until warmed through. Freezing is not recommended for best texture. For a lower-fat option, use olive oil only (skip butter) or substitute a plant-butter alternative in the garlic drizzle.