Sheet pan pork chops with potatoes offer a fuss-free, nutrient-packed option for any meal. With minimal prep and easy cleanup, it’s an ideal go-to recipe for busy days.
Sheetpan Pork and Potatoes: A Simple, Nutritious Meal for Any Day
One of the best parts of this recipe is that the potatoes will absorb all the flavor of the roasted pork. You also add vegetables, like Brussels sprouts, along with the chops, and they come out so tender.
If you’re searching for an easy weeknight meal that combines convenience with flavor, we’ve got you covered. This one-pan dish requires minimal prep and delivers maximum flavor. With just a few ingredients and a quick roast in the oven, you’ll have a meal that satisfies the whole family while keeping cleanup to a minimum. Best of all, it ensures you cook pork safely while enjoying the health benefits of hearty potatoes.
This recipe was inspired by a Facebook cooking group post. Someone posted a picture of pork chops and roasted potatoes. They looked delicious, so I decided to try them, too. They were easy and delicious! Clean-up was even easier. Since I used parchment paper, all I had to do was ball it up and throw it in the trash – the sheet pan was still clean!
Cooking Pork Safely
When cooking pork, it’s essential to ensure that it reaches the proper internal temperature for safety. Pork should be cooked to a minimum of 145°F (63°C), followed by a three-minute rest time to ensure juices are sealed in and harmful bacteria are eliminated.
Using a meat thermometer is the most accurate way to check, especially when cooking thicker cuts of pork. We use a *Square Dot from Thermoworks, which can go right into the oven and even has an alarm so you know when the food has reached the right temperature.
With a sheet pan meal, the even heat distribution of the oven makes it easier to cook pork evenly while allowing potatoes to crisp up beautifully.
The Health Benefits of Potatoes
Potatoes often get a bad reputation, but they’re actually a nutritious powerhouse when prepared healthily. Rich in vitamins and minerals, especially potassium and vitamin C, potatoes can support heart health and strengthen the immune system. They’re also a good source of fiber, particularly when you leave the skin on, which can promote digestive health. Combined with pork, they offer a balanced, wholesome meal that’s both satisfying and nutritious.
To make this dish extra healthy, we added Brussels sprouts to the pan. Roasted Brussels sprouts are wonderful because they come out with the flavor of the chops and are so very tender. Of course, if you don’t like sprouts, you are welcome to use whatever vegetables you like to roast – or none. You could easily put another sheet pan of Roasted Balsamic Vegetables while the pork and potatoes are cooking.
Sheet pan pork chops and potatoes offer a fuss-free, nutrient-packed option for any meal. With minimal prep and easy cleanup, it’s an ideal go-to recipe for busy days. Remember to always use either a probe or instant-read thermometer to cook your pork safely, and don’t overlook the humble potato’s many health benefits.
Sheet Pan Pork Chops with Potatoes
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Sheet Pan Pork Chops with Potatoes
Equipment
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Ingredients
- 4 russet potatoes, small or medium size
- 1 pound Pork chops
1 teaspoon Boswell Seasoned Salt- ½ teaspoon Garlic powder
- 1 tablespoon Paprika
- ½ teaspoon Black pepper, freshly ground
- ¼ cup Italian parsley, minced
- 8 ounces Brussels sprouts, halved
Instructions
- Mise en place.
- 4 russet potatoesLine the pan with parchment paper. Slice the potatoes into thick slices, about 1/4 inch (0.635 cm).
- 1 pound Pork chopsPut the chops on the paper, then arrange the potatoes around the chops.
- 1 teaspoon Boswell Seasoned Salt, 1/2 teaspoon Garlic powder, 1 tablespoon Paprika, 1/2 teaspoon Black pepperSeason the chops and potatoes with the seasoning.
- 8 ounces Brussels sproutsNestle the Brussels sprouts in the pork chops and sliced potato.
- Put the thermometer in the thickest part of one of the chops.
- Set the oven to 375 °F (191 °C) degrees, and roast for 45 minutes. Crank the temperature to 500 °F (260 °C) and put the pan back in the oven. Cook for about 7 minutes or until the chops and potatoes have browned.
- 1/4 cup Italian parsleyGarnish with parsley and drizzle sour cream over the chops and potatoes.
