There is nothing better than making a complete dinner using just one pan, and that is why I love this Sheet Pan Pork Chops and Potatoes recipe. A quick, easy to prepare meal that the entire family loves.
The result is savory pork chops and caramelized potatoes with a crispy exterior and tender interior. Top it off with garlic butter and fresh parsley for an extra-delicious meal that your whole family will love.
The idea behind sheet pan cooking is simple, instead of standing over a hot stove to pan fry your meat and to boil your potatoes, you place the ingredients on a baking pan and bake them in the oven.
Sheet pan dinner recipes have become extremely popular in recent years. They are one of the most popular dishes people cook on weeknights because they’re easy to make, don’t take much time, and require minimal clean-up.
And ever since I shared my Sheet Pan Chicken and Vegetables recipe, I have received many requests for other sheet pan recipes. And don’t think of sheet pan recipes just for dinner. In fact, one of my sheet pan recipes is Sheet Pan Nachos!
However, you will not only love this sheet pan dinner recipe because it is easy to prepare, but also because it’s delicious. Tender, juicy and delicious pork chops are baked alongside potatoes for a complete meal in one pan.
Sheet Pan Pork Chops and Potatoes Recipe
This family-friendly recipe is easy to feed a hungry family with minimum effort. The preparation time is less than 15 minutes, then put the sheet pan in the oven and let it do the rest of the work!
*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.
- Bone-in pork loin chops
- Yukon gold potatoes, cut into 1-inch cubes
- Olive oil
- Garlic Cloves, minced
- Brown sugar packed
- Kosher salt
- Ground black pepper
Step 1: The first step to making sheet pan pork chops and potatoes is to preheat the oven and place the top oven rack in the center position. Then line a large, heavy-duty rimmed baking sheet with aluminum foil, parchment paper or a silicone baking mat.
Step 2: Scrub the potatoes clean and pat them dry. Then cut them in 1-2 inch cubes. There is no need to peel the potatoes, however, if you prefer to remove the skins, go ahead and do so.
Place the cut potatoes in a large bowl. Then drizzle two tablespoons of olive oil on top of the potatoes and add 1/2 teaspoon of salt and 1/4 teaspoon ground black pepper.
Gently toss the potatoes to coat them evenly in the oil and seasonings. Then spread them on the prepared baking sheet.
Step 3: In the same bowl that you used to toss the potatoes in oil, add the minced garlic, brown sugar, and the remaining salt and pepper and mix.
Step 4: Place your pork chops on the sheet pan and drizzle both sides with the remaining olive oil. Then coat each side with the brown sugar topping mixture.
Do not place the pork chops on top of the potatoes. You want the pork chops to be resting on the sheet pan itself so that they can get that nice sear on the bottom as they roast.
Then as the pork chops cook, the fat will render, allowing the potato chunks to crisp up nicely as well.
Step 5: Place the sheet pan in the oven and bake for 30-35 minutes. Cook until the internal temperature reads 145°F when an instant read food thermometer is inserted in the thickest section of the pork chops.
Optional step: Flip the pork chops half way through the cook time for even browning.
Step 6: Carefully remove the sheet pan from the oven and let the pork chops rest 5 minutes before serving. This rest time will allow time for the juices of the meat time to equalize.
How to Store, Freeze and Reheat Sheet Pan Pork Chops and Potatoes
Store any leftovers in the refrigerator for up to 4 days in a covered container. You can also freeze the pork chops in an air tight container for up to 3 months.
However, I wouldn’t recommend freezing the potatoes. Cooked potatoes do not freeze well. Instead, use the leftover potatoes as a side dish for other meals throughout the week.
You can use any method for reheating pork chops and potatoes. Whichever method you choose It is best to cut your pork chops into bite size pieces for faster reheating.
1. Microwave Method: Place the cut meat and potatoes on a microwave safe plate. Add 1/2 teaspoon of water to the plate and microwave on high power for 90 seconds. Check to see if the pork chops and potatoes are warmed through. Continue to cook at 30 second increments until ready to eat.
2. Stovetop Method: Place the cut meat and potatoes into an oven-safe skillet and add 1 teaspoon of water to the pan. Place over medium heat and cook until heated through, about 5 minutes.
Frequently Asked Questions
How long will it take to make sheet pan pork chops and potatoes?
This recipe takes approximately 40 minutes to make, start to finish. It takes 10 minutes to prepare the potatoes and season the pork chops. And then it takes 30-35 minutes to cook in the oven.
Can I prepare the ingredients ahead of time?
You can cut down the prep time by preparing cutting the potatoes and place them in a bowl of cold water, up to 24 hours ahead of time. You can also coat the pork chops in the brown sugar coating and place them in a resealable plastic bag as well.
Can I add other vegetables?
Feel free to add other vegetables to the sheet pan as well. However, depending on the variety of vegetables, you will need to cut the vegetables accordingly based on how fast they bake.
For instant, winter squash will need to be cut in smaller chunks as compared to broccoli florets.
Can I make this with chicken thighs instead of pork chops?
Yes, you can. However, you will need to adjust the cook time to 35-45 minutes to reach the safe consumption internal temperature of 165°F.
Can I make this recipe with more or fewer servings?
Adjust the amount of ingredients based on how many people that you want to feed. However, the cook time will remain the same.
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Sheet Pan Pork Chops and Potatoes
Moist and delicious pork chops and caramelized potatoes with a crispy exterior and tender interior, all baked on one pan in the oven.
- 2 pounds Yukon gold potatoes, cut into 1 inch cubes
- 3 tablespoons olive oil
- 4 bone-in pork loin chops
- 2 tablespoons garlic minced
- 1/2 cup brown sugar packed
- 3/4 teaspoon Kosher salt divided
- 1/2 teaspoon ground black pepper divided
- Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil
Place the potatoes in a large bowl. Drizzle 2 tablespoons olive oil on top of the potatoes and add 1/2 teaspoon of salt and 1/4 teaspoon ground black pepper. Toss the potatoes to coat and spread them on half of the prepared baking sheet.
In the same bowl, add the minced garlic, brown sugar and the remaining salt and pepper and mix. Place the pork chops on the sheet pan and drizzle both sides with the remaining olive oil. Coat each side with the brown sugar topping.
Cook for 30-35 minutes or until the internal temperature reads 145°F when an instant read food thermometer is inserted in the thickest part.
Remove the pan from the oven and let the meat rest 5 minutes before serving. .
*The cook time may need to be adjusted based on the thickness of the pork chops.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 722Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 132mgSodium: 352mgCarbohydrates: 72gFiber: 5gSugar: 25gProtein: 46g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.