There’s something so satisfying about a meal that comes together on just one sheet pan—and this recipe for Sheet Pan Pork Chops and Potatoes is the ultimate one-pan wonder. Juicy bone-in pork chops seared at the edges, tender baby potatoes crisped to golden perfection, all infused with aromatic rosemary and thyme… it’s like a little flavor party in your oven! With a sweet-tangy honey-mustard glaze that caramelizes beautifully on top, this dish transforms simple ingredients into a dinner that feels downright gourmet. And the best part? Cleanup is a breeze, so you’ll spend more time enjoying your meal and less time at the sink.
As someone who loves easy weeknight meals, I can’t get enough of this fuss-free dinner. It’s perfect for busy weeknights when you want something hearty without hours of prep, but it’s also impressive enough to serve to friends or family on the weekend. The garlic and paprika give the pork chops a warm, savory depth, while the balsamic vinegar and honey bring a sweet-bright balance. Every bite hits all the right notes: tender, juicy, crisp, and bursting with herb-infused goodness. Trust me, once you try this recipe, it’ll become your go-to for hastily thrown-together yet utterly delicious dinners.
KEY INGREDIENTS IN SHEET PAN PORK CHOPS AND POTATOES
Before we dive into the step-by-step, let’s talk about what makes this recipe so mouthwatering. These key ingredients work together to create a harmony of flavors and textures, ensuring each component shines on its own while complementing the others perfectly.
- Bone-in pork chops
The star of the show, these chops bring rich, juicy meat and extra flavor from the bone. Their thickness helps them stay tender and succulent during roasting.
- Baby potatoes
Their small size and thin skins allow for quick roasting and a lovely crisp exterior, while the soft interior soaks up all the herb and oil goodness.
- Olive oil
A kitchen staple that helps create golden, crispy edges on both the pork and potatoes, while carrying the flavors of herbs and spices.
- Fresh rosemary
With its piney, resinous notes, rosemary infuses the pork and potatoes with an earthy, aromatic depth that feels luxurious yet familiar.
- Fresh thyme
A gentle, herbal complement to rosemary, thyme adds subtle citrusy and minty undertones that brighten each bite.
- Garlic cloves
Minced garlic brings pungent, savory warmth throughout the dish, marrying beautifully with the honey-balsamic mustard glaze.
- Paprika
A dash of paprika gives the pork a warm color and a mild, peppery kick, enhancing the overall depth of flavor.
- Salt and pepper
Simple seasonings that are absolutely essential for bringing out the natural flavors of the meat and potatoes.
- Dijon mustard
Provides a tangy, sharp bite in the glaze, balancing the sweetness of honey and richness of the pork.
- Honey
Adds a natural sweetness that caramelizes in the oven, creating a sticky, glossy crust on the pork chops.
- Balsamic vinegar
Its rich, slightly sweet-tart profile deepens the flavor of the glaze, tying together the honey and mustard perfectly.
- Fresh parsley
A bright, herby garnish that cuts through the richness and adds a pop of color just before serving.
HOW TO MAKE SHEET PAN PORK CHOPS AND POTATOES
Let’s get this sheet pan dinner underway! This step-by-step guide will walk you through the process of turning simple ingredients into a crowd-pleasing meal, all while keeping things easy and stress-free.
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for an effortless cleanup—no scrubbing required.
2. In a large bowl, combine the halved baby potatoes with one tablespoon of olive oil, half of the chopped rosemary and thyme, paprika, and a pinch of salt and pepper. Toss everything together so each potato half is evenly coated in herb-infused oil.
3. Spread the seasoned potatoes out in an even layer on the prepared baking sheet. Make sure they have room to roast and get crispy—crowding will steam them instead.
4. In the same bowl, add the pork chops. Drizzle with the remaining olive oil, and sprinkle on the rest of the rosemary, thyme, and minced garlic. Season generously with salt and pepper, then rub the mixture all over each chop, ensuring they are well coated.
5. In a small bowl, create the honey-mustard glaze by whisking together Dijon mustard, honey, balsamic vinegar, and a pinch of salt until smooth.
6. Brush the glaze onto both sides of the seasoned pork chops, then nestle them onto the sheet pan next to—or even on top of—the potatoes.
7. Roast in the preheated oven for 25–30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the potatoes are tender when pierced with a fork. For a perfectly golden-brown crust, switch to broil for an additional 2–3 minutes, watching carefully to prevent burning.
8. Remove the sheet pan from the oven and let the pork chops rest for 5 minutes to allow the juices to redistribute. This step keeps the meat unbelievably juicy.
9. Garnish with a sprinkling of freshly chopped parsley, then serve hot and enjoy!
SERVING SUGGESTIONS FOR SHEET PAN PORK CHOPS AND POTATOES
Now that your roasted pork chops and crispy baby potatoes are out of the oven, it’s time to think about how you’ll present this superstar meal. Serving it the right way can elevate your dinner into an experience that's as delightful to look at as it is to eat. Whether you’re hosting friends or just feeding your family, these ideas will make your sheet pan dinner even more memorable.
- Family-style platter
Arrange the pork chops in the center of a large platter, surround them with golden potatoes, and garnish with extra fresh herbs. Let everyone dive in, creating a cozy, communal vibe.
- Individual plates
For a more refined presentation, place one pork chop on each plate, fan out a handful of potatoes beside it, drizzle any leftover pan juices over the top, and add a small sprig of parsley for a restaurant-quality finish.
- Green salad accompaniment
Serve alongside a crisp green salad dressed with lemon vinaigrette. The acidity and freshness of the greens contrast beautifully with the sweet-tangy glaze and savory pork.
- Grilled vegetable side
Pair with grilled asparagus or zucchini tossed in olive oil and garlic. The slight char and smokiness from the grill add an extra layer of flavor that complements the sheet pan components.
HOW TO STORE SHEET PAN PORK CHOPS AND POTATOES
Storing your leftovers properly ensures you get to enjoy every last bite of this delicious meal without sacrificing flavor or texture. Whether you plan to eat the leftovers the next day or save them for a future lunch, these storage tips will keep your pork chops and potatoes tasting their best.
First, let the pork chops and potatoes cool to room temperature—this prevents condensation inside your container, which can make foods soggy. Then, follow these simple methods:
- Airtight containers
Transfer the cooled pork chops and potatoes into a sealed container, separating meat and potatoes if you have room. Store in the refrigerator for up to three days.
- Vacuum sealing
For maximum freshness, vacuum-seal individual servings. This method removes air that can dull flavors and dry out the meat. Keep sealed portions in the fridge for three days or freeze for up to one month.
- Freezing
Place portions flat in freezer-safe bags or containers, squeezing out excess air. Label with the date, and freeze for up to one month. Thaw overnight in the refrigerator before reheating.
- Reheating tips
To restore crispiness, reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or warm gently in a skillet over medium heat, turning occasionally. Avoid the microwave, which can make the potatoes mushy.
CONCLUSION
Bringing this Sheet Pan Pork Chops and Potatoes recipe into your kitchen means welcoming a fuss-free, flavor-packed one pan dinner that’s as easy to prep as it is delightful to serve. From the first sizzle of pork meeting hot oil to the moment you garnish with bright parsley, every step is designed to maximize taste with minimal effort. This beginner-friendly recipe—complete with juicy herb-infused pork chops, crispy baby potatoes, and a sweet-tangy honey-mustard glaze—will quickly become a staple in your rotation of easy weeknight meals and weekend dinner parties alike. Don’t forget to print this article or save it for later so you can revisit the sweet-balsamic flavors any time you're craving a comforting, home-cooked feast.
Below, you’ll find a handy FAQ to troubleshoot common questions and tips for making this recipe your own. If you give it a try, please leave a comment with your feedback—did you swap in sweet potatoes or add a zesty twist? I’d love to hear your variations, stories, and any questions you might have about cooking times, ingredient swaps, or anything else. Your feedback helps me create even more recipes tailored to real home cooks like you, so feel free to reach out, share, and let me know how your sheet pan adventure turns out!
Sheet Pan Pork Chops and Potatoes
Description
Juicy pork chops and crisp-roasted baby potatoes are elevated with garlic, fresh rosemary, thyme, and a honey-balsamic mustard glaze for a flavorful, fuss-free meal.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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In a large bowl, combine the halved baby potatoes with 1 tablespoon of olive oil, half of the rosemary, thyme, paprika, and a pinch of salt and pepper. Toss to coat evenly, then spread the potatoes out in an even layer on the baking sheet.
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In the same bowl, add the pork chops. Drizzle them with 1 tablespoon of olive oil, the remaining rosemary, thyme, and garlic, and season with salt and pepper. Rub the seasoning all over the pork chops.
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Create a small sauce by mixing Dijon mustard, honey, balsamic vinegar, and a pinch of salt in a small bowl.
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Brush the pork chops with the prepared sauce, then place them on the baking sheet, on top of or next to the potatoes.
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Roast the pork chops and potatoes in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the potatoes are fork-tender. If needed, broil for an additional 2-3 minutes to get a golden-brown crust on the pork.
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Remove the sheet pan from the oven and let the pork rest for 5 minutes before serving.
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Garnish with freshly chopped parsley and serve hot.
Note
- For extra crispiness, use a cast iron skillet instead of a baking sheet.
- You can swap out the baby potatoes for other root vegetables like carrots or sweet potatoes for a different flavor profile.
- Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven or a skillet for best results.
