Sheet Pan Pork Chops and Potatoes
Baby potatoes need longer in the oven than boneless pork chops. Giving the potatoes a 15-minute head start lets their cut sides brown before the chops and broccoli join them on the sheet pan. Garlic, paprika, and dried herbs season all three components without a sauce or coating.
This version makes three servings with approximately 1-inch-thick chops. Roast the pork, broccoli, and potatoes in separate areas of the pan, and check each for doneness rather than expecting them to finish at exactly the same time.
Ingredients for Sheet Pan Pork Chops and Potatoes
- 1½ pounds small red- and yellow-skinned baby potatoes, halved evenly (about 675g)
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 teaspoon garlic powder, divided
- ½ teaspoon paprika, divided
- 1 teaspoon dried Italian seasoning, divided
- 3 boneless pork chops, about 1 inch thick and 1½ pounds total (about 675g)
- 1 pound broccoli florets, cut to similar sizes and patted dry (about 450g)
- Optional: 1 tablespoon chopped fresh parsley, for serving
How to Make Sheet Pan Pork Chops and Potatoes
- Preheat the oven: Place a rack in the center and heat the oven to 425°F (220°C).
- Start the potatoes: Toss the potato halves with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and about half each of the garlic powder, paprika, and Italian seasoning. Spread them cut-side down in a single layer across the lower part of a large rimmed sheet pan, about 13 by 18 inches. Roast uncovered for 15 minutes.
- Add the pork and broccoli: While the potatoes roast, rub the chops with 1 tablespoon oil, the remaining garlic powder, paprika, and Italian seasoning, and some of the reserved salt and pepper. Toss the dry broccoli with the last tablespoon of oil and the remaining salt and pepper. Remove the pan from the oven. Arrange the chops across the upper part and the broccoli in a loose band between the chops and potatoes, leaving space between the ingredients.
- Roast and check: Return the pan to the oven for about 12–18 minutes. Begin checking the chops after about 10 minutes; remove each one when its thickest part reaches 145°F (65°C) on an instant-read thermometer. The potatoes should be fork-tender with browned cut faces, and the broccoli should have tender stems and browned edges. Rotate the pan once if your oven browns unevenly.
- Rest and serve: Transfer the chops to a clean plate and rest for 3 minutes. If the vegetables need longer, keep roasting them while the pork rests. Serve with the potatoes and broccoli, adding parsley if desired.
Why the Potatoes Go in First
The 15-minute head start gives evenly halved baby potatoes time to soften and brown without keeping the pork in the oven for the full potato cooking time. Total roasting time is roughly 27–33 minutes, but larger potato pieces, chop thickness, and oven performance can shift the finish. If the pork reaches 145°F while the potatoes are still firm, remove the chops and let the potatoes continue roasting.
How to Tell When Everything Is Done
Check each chop separately; three chops may not finish together. Use the thermometer for the pork, then give it a 3-minute rest. Test the potatoes with a fork and look for browned cut sides. Broccoli is ready when its stems are tender and the florets have a few toasted edges.
Bone-in or thinner chops may need different timing from the boneless chops used here. Start checking early rather than using the roasting time as the sole doneness test.
How to Avoid a Crowded Pan
Keep the vegetables in a single layer and leave some open pan surface so moisture can escape and the edges can brown. Pat washed broccoli dry before oiling it. If the ingredients will not fit without piling up, use a second pan.
Storage and Reheating
Refrigerate leftovers promptly in an airtight container for up to 3–4 days. Reheat only until warmed through to limit drying the pork: cover and warm in a 400°F (205°C) oven for about 5–10 minutes, checking as it heats, or use a brief, monitored microwave reheat.
The potatoes, broccoli, and chops can be prepped ahead, but roast them shortly before serving for better browning and pork texture. Leftovers can be frozen for up to about 3 months and thawed in the refrigerator before reheating; the vegetables may soften after thawing.
More Pork Chop Dinner Ideas
For a sweeter oven-baked option, try Brown Sugar Baked Pork Chops. For a separate crisp-coated preparation, see Crispy Parmesan-Crusted Pork Chops. For a stovetop dinner, try Garlic Butter Skillet Pork Chops with Zucchini.
Nutrition
Approximate nutrition per serving, based on one-third of the recipe: 680 calories, 57g protein, 27g fat, and 51g carbohydrates. Per 100g of finished dish: about 130 calories, 11g protein, 5g fat, and 10g carbohydrates. Values vary with the pork cut, ingredient sizes, and how much oil remains on the pan.
Equipment
- Large rimmed sheet pan
- Instant-read thermometer
- Oven
Ingredients
Potatoes
- 1½ pounds (about 675 g) small red- and yellow-skinned baby potatoes, halved evenly
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ teaspoon dried Italian seasoning
Pork and Broccoli
- 3 boneless pork chops, about 1 inch thick and 1½ pounds total (about 675 g)
- 1 pound (about 450 g) broccoli florets, cut to similar sizes and patted dry
- 2 tablespoons olive oil, divided
- ½ teaspoon kosher salt, remaining
- ¼ teaspoon black pepper, remaining
- ½ teaspoon garlic powder, remaining
- ¼ teaspoon paprika, remaining
- ½ teaspoon dried Italian seasoning, remaining
For Serving
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Place a rack in the center of the oven and preheat to 425°F (220°C).
- Toss the potatoes with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and half of the garlic powder, paprika, and Italian seasoning.
- Spread the potatoes cut-side down in a single layer across the lower part of a large rimmed sheet pan. Roast uncovered for 15 minutes.
- While the potatoes roast, rub the pork chops with 1 tablespoon olive oil and the remaining garlic powder, paprika, and Italian seasoning. Season with some of the remaining salt and pepper.
- Toss the dry broccoli with the remaining 1 tablespoon olive oil and the rest of the salt and pepper.
- Remove the pan from the oven. Arrange the pork chops across the upper part of the pan and the broccoli in a loose band between the chops and potatoes, leaving space between the ingredients.
- Return the pan to the oven and roast for about 12–18 minutes. Begin checking the chops after about 10 minutes, removing each one when its thickest part reaches 145°F (65°C) on an instant-read thermometer.
- Check that the potatoes are fork-tender with browned cut faces and the broccoli has tender stems and browned edges. Rotate the pan once if your oven browns unevenly.
- Transfer the chops to a clean plate and rest for 3 minutes. If needed, continue roasting the vegetables while the pork rests.
- Serve the pork with the potatoes and broccoli, adding parsley if desired.
Tips
- Halve the potatoes evenly so they cook at a similar rate.
- Pat the broccoli dry before tossing it with oil to help it brown.
- Leave open space between ingredients so moisture can escape and the edges can brown.
- Check each pork chop separately and remove it as soon as it reaches 145°F (65°C).
- If the pork is done before the potatoes, remove the chops and let the potatoes continue roasting.