Sheet Pan Pork Chops and Potatoes

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

4 pork chops

1 ½ lbs Yukon Gold or red potatoes (about 3 cups)

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

1 tsp dried rosemary

1 tsp dried thyme

1 tsp salt

1/2 tsp black pepper

1 tbsp unsalted butter

Directions

Preheat the Oven:

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easier cleanup.

Prepare the Pork Chops:

Pat the pork chops dry with a paper towel to help the seasonings stick.

Rub the pork chops with 1 tbsp of olive oil.

Sprinkle the garlic powder, paprika, salt, and pepper evenly over both sides of the pork chops. Set aside.

Prepare the Potatoes:

In a large mixing bowl, toss the diced potatoes with 1 tbsp of olive oil, rosemary, thyme, and a pinch of salt and pepper.

Make sure the potatoes are evenly coated with oil and seasonings.

Assemble the Sheet Pan:

Arrange the pork chops and potatoes on the sheet pan. Spread the potatoes in a single layer around the pork chops to ensure even roasting.

Optionally, drizzle melted butter over the potatoes for extra flavor.

Bake:

Place the sheet pan in the preheated oven and bake for 25-30 minutes.

Flip the pork chops halfway through cooking to ensure even browning.

Check for doneness: the pork chops should reach an internal temperature of 145°F (63°C), and the potatoes should be golden and tender.

Serve:

Let the pork chops rest for 3-5 minutes after removing them from the oven. Serve hot alongside the roasted potatoes.

Nutrition

• Calories: 450 kcal