When I think of comfort food that doesn’t chain me to the stove for hours, pork chop recipes always come to mind. This sheet pan version is a lifesaver on busy nights when I’d rather spend time laughing with my family than scrubbing pots. Picture golden potatoes crisping up while thick, juicy chops sizzle beside them—it’s a whole meal, all in one pan. I’ve made plenty of fried pork chop recipes in my time, but when you toss everything onto a sheet pan, it feels like cheating in the best way. The smell that fills the kitchen takes me right back to my childhood, where a pork chop sandwich recipe was the highlight of the week. Quick pork chop recipes like this are my secret weapon when the day’s been long and my energy is running low. If you’ve ever wondered how to make pork loin chops recipes feel less intimidating or how to coax maximum flavor out of thick pork chop recipes without fuss, this is it. A little seasoning, a hot oven, and before you know it, you’ve got dinner ready to go. It’s honest, no-nonsense cooking that gets the job done—and the best part? There’s only one pan to wash.

1) Key Takeaways
2) Easy Sheet Pan Pork Chops and Potatoes Recipe
3) Ingredients for Sheet Pan Pork Chops and Potatoes
4) How to Make Sheet Pan Pork Chops and Potatoes
5) Tips for Making Sheet Pan Pork Chops and Potatoes
6) Making Sheet Pan Pork Chops and Potatoes Ahead of Time
7) Storing Leftover Sheet Pan Pork Chops and Potatoes
8) Try these Main Course recipes next!
9) Sheet Pan Pork Chops and Potatoes
10) Nutrition

1) Key Takeaways

This sheet pan recipe gives you pork chops and potatoes in one go, with minimal cleanup.
The method works well with both thick pork chop recipes and thinner cuts.
It’s flexible: swap potatoes for sweet potatoes or carrots.
Perfect for quick pork chop recipes that don’t need complicated steps.

2) Easy Sheet Pan Pork Chops and Potatoes Recipe

If I had a nickel for every time I needed dinner fast but wanted it to taste like I actually tried, I’d probably have enough for a bag of potatoes. Pork chop recipes are my ace in the hole, and this one is the kind I reach for when my day feels longer than it should. The potatoes roast golden and crisp, the pork chops stay juicy, and all of it happens on a single pan. I mean, fewer dishes? Yes please.

When I first made this, I didn’t expect much. Sheet pan dinners sound like shortcuts, right? But the truth is, the flavor that comes from roasting everything together feels like magic. The chops get a little caramelized on the edges, and the potatoes soak up the pork drippings. It’s simple, it’s hearty, and it tastes like more effort than it took.

So whether you’re new to recipes for pork chops or you’ve been frying pork chops for years, give this one a try. It’s different enough to feel fresh, yet familiar enough that no one will push their plate away.

3) Ingredients for Sheet Pan Pork Chops and Potatoes

Pork Chops: I go for bone-in chops, about an inch thick. They hold flavor better and stay juicy in the oven.

Baby Potatoes: Cut them in half. They roast evenly and get those crispy edges we all love.

Olive Oil: Keeps everything from sticking, but more importantly, helps seasonings cling to the food.

Garlic Powder: A pantry staple that adds warmth without overpowering.

Onion Powder: Works with the garlic to give the potatoes depth.

Paprika: Adds color and just the right bit of smokiness.

Dried Thyme: A touch of herbs to brighten the richness of the pork.

Salt and Black Pepper: Nothing fancy, just the foundation for good seasoning.

Fresh Parsley: Chopped and sprinkled over the top right before serving for freshness.

4) How to Make Sheet Pan Pork Chops and Potatoes

Step 1. Preheat your oven to 400°F. Line your sheet pan with parchment paper, because scrubbing pans after dinner is not fun.

Step 2. Toss your potatoes in olive oil, garlic powder, onion powder, paprika, thyme, salt, and pepper. Spread them out on the sheet pan and roast for twenty minutes.

Step 3. While the potatoes cook, pat your pork chops dry and season them with salt and pepper. Dry chops brown better.

Step 4. Add the pork chops to the pan with the potatoes. Roast everything together for another twenty to twenty five minutes, until the chops reach 145°F inside and the potatoes turn golden.

Step 5. Let the pork rest for five minutes before serving. Sprinkle with parsley. That’s it. Dinner’s done.

5) Tips for Making Sheet Pan Pork Chops and Potatoes

Tip one, don’t crowd the pan. If everything overlaps, you’ll steam your food instead of roasting it. Spread out your chops and potatoes so they get that beautiful golden crust.

Tip two, use a meat thermometer. I know, it feels like an extra step, but thick pork chop recipes can be tricky. Hitting that 145°F mark makes the difference between juicy and dry.

Tip three, season in layers. The potatoes and pork need their own seasoning, even though they cook together. That way, each bite has its own flavor, instead of everything tasting the same.

Finally, if you’ve only ever tried fried pork chop recipes, this sheet pan version will surprise you. It’s lighter, easier, and still packed with flavor.

6) Making Sheet Pan Pork Chops and Potatoes Ahead of Time

If I know my week is going to be hectic, I prep this dish in the morning. I chop the potatoes, season them, and store them in a bowl. I season the pork chops and cover them in the fridge. When dinner time rolls around, all I do is preheat the oven and toss everything on the pan. It feels like I’m cheating the clock.

Another trick is par-roasting the potatoes. Give them ten minutes in the oven earlier in the day, then finish roasting with the chops later. It saves time and keeps dinner stress-free.

This makes the recipe one of my favorite quick pork chop recipes, since I can set it up hours before I need it, and still get a fresh-tasting meal when I sit down at the table.

7) Storing Leftover Sheet Pan Pork Chops and Potatoes

Leftovers? That’s the dream. Store them in an airtight container in the fridge for three to four days. The potatoes won’t be as crispy, but they still taste great reheated.

I like slicing leftover pork for sandwiches. A warm pork chop sandwich recipe with a bit of mustard or mayo makes a quick lunch. The potatoes, reheated in a skillet, crisp back up a little and make a nice side dish the next day.

You can also freeze the pork chops for up to two months. Just thaw in the fridge and warm in the oven. The texture won’t be exactly the same, but it’s still better than fast food.

8) Try these Main Course recipes next!

9) Sheet Pan Pork Chops and Potatoes