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Recipe by:

Sara Crocker

Easy Sheet Pan Pork Chops with Potatoes

A cozy autumn dinner featuring marinated bone-in pork chops roasted with seasoned Yukon Gold potatoes for a comforting one-pan meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 Tbsp. olive oil
  • 1 Tbsp. Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp. fresh rosemary, finely chopped
  • 1 tsp. fresh thyme, finely chopped
  • Salt and pepper to taste
  • 1.5 lb. Yukon Gold potatoes, quartered
  • 2 Tbsp. olive oil
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • Salt and pepper to taste

Equipment

  • Sheet pan
  • Small bowl
  • Meat thermometer

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Whisk together olive oil, Dijon mustard, minced garlic, fresh rosemary, thyme, salt, and pepper in a small bowl.
  3. Marinate the pork chops in a large bowl or a resealable plastic bag with the marinade for at least 20 minutes.
  4. While the pork chops marinate, toss the quartered Yukon Gold potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper in a bowl.
  5. Spread the seasoned potatoes in a single layer on a large baking sheet. Nestle the pork chops among the potatoes.
  6. Bake in the preheated oven for 25-30 minutes, until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are fork-tender.
  7. Allow the pork chops to rest for about 5 minutes before serving.

Notes

Letting the pork marinate greatly enhances the flavor and helps keep the meat juicy. Remember to not overcrowd the pan for even cooking.