Description
Sheet Pan Pork Chops with Potatoes is a comforting, one-pan meal that combines juicy bone-in pork chops and tender Yukon Gold potatoes, all roasted to perfection. This easy-to-make dish is ideal for busy weeknights or relaxed weekend dinners, delivering a hearty blend of flavors that will have your family asking for more. Enjoy a stress-free cooking experience with minimal cleanup and maximum flavor, perfect for creating cherished family moments around the dinner table.
Ingredients
- 2 bone-in pork chops (1-inch thick)
- 1 lb Yukon Gold potatoes, chopped into bite-sized pieces
- 2 tbsp olive oil
- 2 tsp fresh rosemary, chopped
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet with nonstick spray.
- Pat the pork chops dry and season both sides with salt, pepper, and garlic powder.
- In a bowl, toss the chopped potatoes with olive oil, salt, pepper, and rosemary until evenly coated.
- Spread the seasoned potatoes on one side of the baking sheet and place the pork chops next to them.
- Roast in the oven for 25-30 minutes until the pork reaches an internal temperature of 145°F (63°C) and potatoes are golden brown.
- Serve hot, optionally drizzling with olive oil before plating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
Keywords: For added flavor, marinate the pork chops in olive oil and herbs for a few hours before cooking. Substitute Yukon Gold potatoes with sweet potatoes or carrots for a different twist on this recipe. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.