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Sheet Pan Pork Chops and Potatoes - A Simple, Satisfying Weeknight Dinner

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 pork chops (about 1-inch thick; bone-in preferred for juiciness)
  • 1.5 pounds baby gold or red potatoes, halved (or russets cut into 1-inch chunks)
  • 1 medium red onion, cut into wedges (optional but recommended)
  • 2 tablespoons olive oil (plus 1 tablespoon for the chops)
  • 1 tablespoon Dijon mustard
  • 3 garlic cloves, minced
  • 1.5 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • Lemon wedges, for serving
  • Fresh parsley, chopped (optional, for garnish)

Method
 

  1. Heat the oven: Set to 425°F (220°C). Line a large rimmed sheet pan with parchment or lightly oil it for easy cleanup.
  2. Prep the potatoes: In a large bowl, toss the potatoes and red onion with 2 tablespoons olive oil, 3/4 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon paprika, 1/2 teaspoon thyme, and the red pepper flakes if using. Spread in an even layer on the sheet pan, cut sides down for better browning.
  3. Start roasting: Roast the potatoes for 15 minutes to give them a head start. This ensures they crisp up without overcooking the pork.
  4. Season the pork chops: While the potatoes roast, pat the chops dry with paper towels. In a small bowl, mix 1 tablespoon olive oil, Dijon, garlic, the remaining 3/4 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon paprika, 1/2 teaspoon thyme, and onion powder. Rub this mixture all over the chops.
  5. Add the chops to the pan: Pull the pan from the oven. Scoot the potatoes to make space, then nestle the chops among them. Return to the oven.
  6. Roast to doneness: Cook 10–15 minutes more, depending on chop thickness. Start checking at 10 minutes. You’re aiming for an internal temperature of 145°F in the thickest part. The potatoes should be tender and golden.
  7. Optional broil for color: If you want extra browning, broil for 1–2 minutes, watching closely.
  8. Rest and finish: Transfer the chops to a plate and rest 5 minutes to keep them juicy. Squeeze lemon over everything and sprinkle with parsley.
  9. Serve: Plate the pork with a generous scoop of potatoes and onions. Spoon any pan juices over the top.