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Easy Baked Pork Chops and Potatoes

A close-up of a perfectly seasoned baked pork chop next to a serving of golden roasted potatoes.

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Follow this simple recipe for a complete weeknight dinner using one pan: tender, juicy baked pork chops paired with perfectly roasted potatoes.

Ingredients

Scale
  • 4 bone-in pork chops (about 1 inch thick)
  • 2 pounds Yukon Gold potatoes, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 cup chicken broth

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a large baking sheet or place parchment paper on it.
  2. In a large bowl, toss the cut potatoes with 1 tablespoon of olive oil, salt, pepper, garlic powder, thyme, and paprika.
  3. Spread the seasoned potatoes in a single layer on the prepared baking sheet.
  4. Roast the potatoes for 15 minutes while you prepare the pork chops.
  5. Pat the pork chops dry with paper towels. Rub the remaining 1 tablespoon of olive oil over both sides of the chops. Season them lightly with salt and pepper.
  6. Remove the baking sheet from the oven. Push the potatoes to the sides of the pan, creating space in the center.
  7. Place the seasoned pork chops in the center of the baking sheet among the potatoes. Pour the chicken broth evenly around the potatoes and pork chops.
  8. Return the sheet pan to the oven. Bake for an additional 20 to 25 minutes, or until the internal temperature of the pork chops reaches 145 degrees Fahrenheit and the potatoes are tender and lightly browned.
  9. Let the pork chops rest for 5 minutes before serving with the roasted potatoes.

Notes

  • For crispier potatoes, toss them with a little extra oil and ensure they are in a single layer before the first roast.
  • If your pork chops are thinner than 1 inch, reduce the final baking time to prevent drying.
  • You can substitute dried rosemary for thyme for a different flavor profile.

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