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Sheet Pan Pork Chops and Potatoes

Sheet pan pork chops and potatoes with garlic herb butter roasted until the edges are browned and the pork reaches 145F. Potatoes roast first, then pork and green beans finish together for easy, one-pan cleanup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

bone-in pork chops
  • 4 bone-in pork chops About 1 inch thick
  • 0.5 tbsp olive oil Use as needed for searing (split from total 3 tbsp)
baby potatoes
  • 2 lb baby potatoes Halved
  • 2 tbsp olive oil For tossing potatoes
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp smoked paprika For seasoning pork chops
  • 0.25 salt To taste
  • 0.25 pepper To taste
green beans
  • 2 cup green beans Trimmed
  • fresh parsley For garnish
  • 4 cloves garlic Minced
  • 2 tbsp butter Melted for garlic herb butter

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the oven and pan
  1. Preheat the oven to 425F and line a large rimmed baking sheet with parchment.
  2. Halve the baby potatoes and trim the green beans, then mince the garlic so everything is ready to roast.
Roast the potatoes first
  1. Toss the potatoes with 2 tablespoons olive oil, rosemary, thyme, garlic powder, salt, and pepper, then spread them in an even layer on the pan.
  2. Roast the potatoes at 425F for 15 minutes, until they begin to brown at the edges (visual cue: slightly golden surfaces).
Sear the pork chops
  1. Season the pork chops with smoked paprika, salt, and pepper.
  2. Heat a hot skillet with the remaining olive oil and sear the pork chops for 2 minutes per side, until browned.
Finish on the sheet pan
  1. Push the potatoes to the edges, place the pork chops in the center, and nestle the green beans around them.
  2. Mix the garlic with the melted butter and drizzle over everything on the pan.
  3. Roast at 425F for 18 to 20 minutes more, until the pork is cooked through to 145F (visual cue: juices run clear at the thickest part).
  4. Garnish with fresh parsley and rest briefly on the pan before serving.
Serve
  1. Serve straight from the sheet pan, spooning the garlic herb butter over the pork and potatoes.

Notes

For the juiciest pork, use an instant-read thermometer and pull at 145F, then drizzle extra butter from the pan over the cut pork. Refrigerate leftovers in a sealed container up to 3 days; reheat at 350F until warmed through. Freezing is not recommended for best texture. Dietary swap: use olive oil instead of butter (omit butter or replace with a dairy-free alternative) if you want a dairy-free version while keeping the same herb and garlic flavors.