Sheet pan pork chops and potatoes is a full dinner roasted on one baking sheet: thick boneless pork chops rubbed with ranch seasoning and smoked paprika, Parmesan-crusted baby potatoes and tender broccoli. Everything shares a hot oven, and each part goes onto the pan at a different time so it all finishes together. It is a weeknight dinner for four with one pan to wash.
How to make sheet pan pork chops and potatoes: Heat the oven to 425°F. Toss halved baby potatoes with olive oil, garlic powder and Parmesan and roast them on one-third of a greased baking sheet for 5 to 10 minutes. Add seasoned pork chops to the center and roast for 10 minutes. Add broccoli and roast 10 to 15 minutes more, until the pork reaches 145°F. Rest the chops for 3 minutes.
Why You’ll Love It
- One pan. The meat, the potatoes and the vegetable all cook on the same baking sheet.
- Juicy chops. The potatoes get a head start, so the pork is not left in the oven longer than it needs.
- Crisp-edged potatoes. Parmesan and garlic powder brown against the hot pan.
- Pantry seasonings. Dry ranch, Italian herbs, garlic powder and smoked paprika.
- A short prep. About 10 minutes of cutting and tossing.
Ingredient Notes
Boneless pork chops. Four thick-cut chops. Thick chops stay juicier in a 425°F oven than thin ones.
Baby gold potatoes. One pound, cut in half. Baby red potatoes work the same way, and a mix of colors looks good on the pan.
Broccoli florets. Three cups. They go on last because they cook fastest.
Dry ranch seasoning. Two teaspoons, for the pork.
Italian herb seasoning blend. One teaspoon. Herbs de Provence can stand in for it.
Garlic powder and smoked paprika. One teaspoon of garlic powder and 1/2 teaspoon of smoked paprika for the chops, plus 2 teaspoons of garlic powder for the potatoes.
Parmesan cheese. A 1/3 cup, grated, tossed with the potatoes.
Olive oil. Two tablespoons for the potatoes and 1 tablespoon for the broccoli.
Ingredients
For the pork chops
- 4 thick-cut boneless pork chops
- Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian herb seasoning blend, or Herbs de Provence
- 1/2 teaspoon smoked paprika
- 2 teaspoons dry ranch seasoning
For the broccoli
- 3 cups broccoli florets
- 1 tablespoon olive oil
- Salt and pepper
For the potatoes
- 1 pound baby gold potatoes, or baby red potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper
- 2 teaspoons garlic powder
- 1/3 cup grated Parmesan cheese
How to Make Sheet Pan Pork Chops and Potatoes
1. Heat the oven. Preheat the oven to 425°F and grease a baking sheet.
2. Start the potatoes. Cut the potatoes in half and toss them with their olive oil, salt, pepper, garlic powder and Parmesan. Arrange them on one-third of the sheet pan and bake for 5 to 10 minutes while you prepare the pork chops.
3. Add the pork chops. Season the chops all over with salt and pepper, then with their garlic powder, Italian herb blend, smoked paprika and ranch seasoning. Place them on the center third of the pan and return it to the oven for 10 minutes.
4. Add the broccoli. Toss the broccoli with its olive oil, salt and pepper. Arrange it on the remaining third of the pan. Bake for another 10 to 15 minutes, until the potatoes and broccoli are easily pierced with a fork and the center of the pork reaches 145°F on a food thermometer.
5. Rest and serve. Let the pork chops rest for at least 3 minutes before serving them with the potatoes and broccoli.
How Do You Cook the Potatoes Through Without Drying Out the Pork?
You stagger them. Potatoes need the most time in the oven, pork chops need less, and broccoli needs the least. Putting all three on the pan at once means either hard potatoes or dry chops. So the pan goes into the oven three times.
| What goes on | Where on the pan | Time in the oven after it goes on |
|---|---|---|
| Potatoes | One-third of the pan | 5 to 10 minutes alone, then they stay on to the end |
| Pork chops | The center third | 10 minutes, then they stay on to the end |
| Broccoli | The last third | 10 to 15 minutes |
The times are ranges, not promises. The real test is a fork for the vegetables and a thermometer for the meat. Pork chops are done at 145°F in the center, followed by a 3-minute rest.
If the chops hit 145°F while the potatoes are still firm, take the chops off the pan and put the vegetables back in the oven on their own for a few more minutes.
Tips for Success
How do I keep pork chops from drying out?
Buy thick-cut chops, check them with a food thermometer and pull them at 145°F. Then let them rest for at least 3 minutes before you cut into them.
Should the potatoes be cut?
Yes. Halve them so they cook through in time. Set them cut side down on the pan for the best browning.
Why keep each food in its own third of the pan?
It makes it easy to add each one at its own time, and easy to take the chops off early if they finish first.
Do I need to grease the pan?
Yes. The Parmesan on the potatoes will stick to a dry baking sheet.
When does the broccoli go on?
Last, for the final 10 to 15 minutes. Any earlier and it overcooks before the potatoes are tender.
How Long Does It Take?
About 43 minutes from start to finish: 10 minutes of prep, about 30 minutes in the oven and a 3-minute rest for the pork. Most of that is hands-off, with two quick stops to add food to the pan.
Variations
- Red potatoes. Baby red potatoes can replace the baby gold ones, or use some of each.
- Herbs de Provence. Use it in place of the Italian herb seasoning blend.
Storage & Reheating
Refrigerate leftovers within 2 hours, in shallow, covered containers. They keep for 3 to 4 days in the refrigerator, or 3 to 4 months in the freezer. Thaw frozen leftovers in the refrigerator, not on the counter. Reheat until the food reaches 165°F on a food thermometer.
What to Serve With It
This is a full plate as it is. For other pork chop dinners, try the pork chop supreme with potatoes, the crockpot ranch pork chops and potatoes or the garlic butter pork chops with cheesy potato bake. If you like gravy, make smothered baked pork chops or French onion pork chops. And for a casserole, there is the smothered pork chop scalloped potato casserole.
Frequently Asked Questions
How do I cook the potatoes through without drying out the pork chops?
Give the potatoes a 5 to 10 minute head start, then add the chops, then the broccoli. Take the pork out when it reaches 145°F.
When should I add broccoli to the sheet pan?
For the last 10 to 15 minutes, after the pork chops have roasted for 10 minutes.
What temperature should pork chops be cooked to?
USDA FSIS gives 145°F, measured in the center with a food thermometer, followed by a rest of at least 3 minutes.
Can I use bone-in pork chops?
The timing here is for thick-cut boneless chops. With any other cut, go by the thermometer and not the clock.
Final Notes
I line up the three bowls before the oven is hot, so each addition takes seconds. If you make it, leave a comment to tell me how it turned out or ask a question.
Sheet Pan Pork Chops and Potatoes
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Ingredients
- 4 boneless pork chops thick-cut
- salt and pepper for the pork chops
- 1 teaspoon garlic powder for the pork chops
- 1 teaspoon Italian herb seasoning blend or Herbs de Provence
- 1/2 teaspoon smoked paprika
- 2 teaspoons dry ranch seasoning
- 3 cups broccoli florets
- 1 tablespoon olive oil for the broccoli
- salt and pepper for the broccoli
- 1 pound baby gold potatoes or baby red potatoes, halved
- 2 tablespoons olive oil for the potatoes
- salt and pepper for the potatoes
- 2 teaspoons garlic powder for the potatoes
- 1/3 cup Parmesan cheese grated
Instructions
- Preheat the oven to 425°F and grease a baking sheet.
- Cut the potatoes in half and toss them with their olive oil, salt, pepper, garlic powder and Parmesan. Arrange them on one-third of the sheet pan and bake for 5 to 10 minutes while you prepare the pork chops.
- Season the chops all over with salt and pepper, then with their garlic powder, Italian herb blend, smoked paprika and ranch seasoning. Place them on the center third of the pan and return it to the oven for 10 minutes.
- Toss the broccoli with its olive oil, salt and pepper. Arrange it on the remaining third of the pan. Bake for another 10 to 15 minutes, until the potatoes and broccoli are easily pierced with a fork and the center of the pork reaches 145°F on a food thermometer.
- Let the pork chops rest for at least 3 minutes before serving them with the potatoes and broccoli.
