Ah, sheet pan dinners! They’re honestly one of my favorite things to whip up when I want something delicious without spending hours in the kitchen. Today, I’m excited to share my go-to recipe for Sheet Pan Pork Chops and Potatoes. It’s one of those meals that’s not only super easy to make but also tastes like you put in a lot more effort than you actually did. Plus, who doesn’t love a meal where everything cooks on one pan? Less cleanup, more time for dessert—yes, please!
I remember the first time I made this dish; it was a busy weeknight, and I was scrambling to get dinner on the table. I pulled out a bunch of ingredients I had on hand and threw together this sheet pan meal. From that day forward, it became a definite staple in my household! My friends and family can’t get enough of the flavorful pork chops paired with perfectly roasted potatoes. Trust me; this recipe is about to become a beloved addition to your meal repertoire.
What’s in Sheet Pan Pork Chops and Potatoes?
Let’s break down the star players of this show, shall we?
Boneless Pork Chops: About 1 inch thick, these juicy cuts cook up beautifully on the sheet pan, absorbing all those delicious flavors from the spices.
Baby Gold Potatoes: These little gems are tender, buttery, and golden. I adore halving them—they roast perfectly and create a delightful, crispy exterior while staying soft inside.
Olive Oil: Essential for achieving that golden, crispy texture on both the pork chops and potatoes. I usually stick to extra virgin olive oil for its rich flavor.
Garlic Powder: Because who can say no to garlic? It gives the dish that cozy, homey aroma.
Onion Powder: This adds a sweet and savory depth to the meal that pairs beautifully with the pork.
Smoked Paprika: If you haven’t tried smoked paprika, you’re missing out! It adds a warm, smoky flavor that elevates the entire dish.
Dried Oregano: A classic herb that brings a little Mediterranean flair to the meal.
Salt and Black Pepper: The simplest seasoning duo that makes everything taste better.
Fresh Parsley: This is just for garnish at the end, but it adds a lovely pop of color and freshness!
Lemon Wedges (optional): A squeeze of lemon adds brightness and zest to the dish, elevating the flavors even more.
Is Sheet Pan Pork Chops and Potatoes Good for You?
Absolutely! This meal strikes a great balance between protein and carbohydrates, plus it’s loaded with flavor.
Pork Chops: These provide a hefty dose of protein which is essential for muscle repair and growth. Just remember to keep an eye on portion sizes, especially if you’re monitoring your fat intake.
Baby Gold Potatoes: These little spuds are rich in vitamins C and B6, as well as potassium, which helps maintain healthy blood pressure levels. They’re also quite filling!
Olive Oil: A healthy fat that can support heart health when used in moderation. Plus, it’s packed with antioxidants!
Overall, this dish is a wholesome choice that won’t have you feeling guilty. Just be mindful of the amount of added fats and seasonings to align with your dietary needs.
Ingredients
– 4 boneless pork chops (about 1 inch thick)
– 1.5 pounds baby gold potatoes, halved
– 3 tablespoons olive oil
– 2 teaspoons garlic powder
– 2 teaspoons onion powder
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons fresh parsley, chopped (for garnish)
– Optional: Lemon wedges (for serving)
*Serves 4*
How to Make Sheet Pan Pork Chops and Potatoes?
1. Preheat your oven to 425°F (220°C). Get that heat going!
2. In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, garlic powder, onion powder, smoked paprika, oregano, salt, and black pepper. Make sure they’re well coated.
3. Spread those seasoned potatoes in a single layer on a large sheet pan, cut side down. Roast in the preheated oven for 20 minutes. Mmm, already smelling good!
4. While they roast, season your pork chops with salt, pepper, and the remaining garlic powder, onion powder, and smoked paprika.
5. After 20 minutes, take the sheet pan out of the oven and push the potatoes to one side. Place the seasoned pork chops on the other side of the pan.
6. Drizzle the pork chops with the remaining tablespoon of olive oil and pop the sheet pan back in the oven.
7. Roast for another 15-20 minutes, or until the pork chops are cooked through (looking for that perfect internal temperature of 145°F/63°C) and the potatoes are golden and tender.
8. Finally, remove from the oven, let those chops rest for 5 minutes, and then garnish with fresh parsley. Serve with lemon wedges if you’re feeling fancy!
Savour the Simple Pleasures
This sheet pan meal is easily adaptable; feel free to swap in your favorite veggies or experiment with different herbs and spices! Sometimes I toss in some Brussels sprouts or asparagus for an extra veggie boost.
I can’t express how much I encourage you to try making these Sheet Pan Pork Chops and Potatoes! Trust me; it’s a flavor-packed dish that will leave your taste buds dancing. Don’t forget to share your triumphs and variations with me. Happy cooking!
