Sheet Pan Rosemary Herb Pork Chops and Roasted Potatoes
Sheet Pan Roasted Pork Chops and Potatoes are deliciously easy to prepare on busy nights. Made entirely on one pan and seasoned to perfection with fresh rosemary and herbs, this simple dish is sure to be a dinnertime favorite all year long!
You’ll also love these Boneless Air Fryer Pork Chops and this Pork Tenderloin in Cream Sauce!
Roasted pork chops with potatoes is a quick and easy sheet pan dinner that’s great for busy weeknights.
Boneless pork chops are seasoned with chopped rosemary for a pop of fresh flavor. Along with the fresh rosemary, I used a combination of Italian seasoning, dried oregano, and thyme. It creates the most delicious blend of herbs to sprinkle over the pork chops and potatoes
If you’re looking for that one pan, easy meal that is sure to impress those picky eaters, this recipe for sheet pan pork chops with potatoes is it! Simple, fast, and loaded with flavor, this will be a winner for dinner!
Why You’ll Love This Recipe:
- It’s fast: the entire recipe takes just 35 minutes to assemble and roast.
- It’s a meal-in-one: don’t have time to make a side dish? No problem! The roast potatoes act as the side dish for the pork chops.
- It’s customizable: you can replace the potatoes with almost any vegetable you like. Root vegetables like carrots, sweet potatoes, and onions work especially well in this recipe.
Recipe Ingredients:
- Olive oil: another cooking oil may be substituted, but choose one with a high smoke point since we’ll be roasting the boneless pork chops and potatoes.
- Fresh rosemary: if you don’t have fresh, replace it with 1/3 the amount of dried.
- Spices: grab garlic powder, Italian seasoning, oregano, and thyme.
- Boneless pork chops: are often cheaper than bone-in pork chops and also cook a little faster.
- Baby potatoes: if you only have large potatoes, like Russets, on hand, chop them into 1-inch pieces before using. Otherwise use any variety of baby potatoes you like.
How to Roast Pork Chops and Potatoes:
- Mix together the olive oil, fresh rosemary, and dried seasonings in a large bowl.
- Brush the pork chops with the oil mixture and place onto a baking pan.
- Toss the halved baby potatoes with the herb mixture and spread onto the same baking pan with the pork chops.
- Pop the pan into the oven and let it work its magic.
Can I Use Different Veggies?
Not in the mood for pork chops and potatoes? I’m sure you could swap out the potatoes for another veggie, but keep in mind that different veggies have different bake times.
I suggest replacing the baby potatoes with another hearty root vegetable, like carrots or sweet potatoes.
Can I Use Bone-In Pork Chops?
I’m sure you could use bone-in pork chops to make this easy sheet pan dinner. Just remember that bone-in pork chops often require a little more time in the oven.
Tips for Making Sheet Pan Pork Chops:
- For easier cleanup, line your baking tray with parchment paper or aluminum foil.
- Let the pork chops rest on your counter for about 10 minutes before baking them. You want them to come to room temperature before they go into the oven.
- Halve the baby potatoes so they cook quicker in the oven.
Looking for more sheet pan dinner recipes? I’ve got you covered!
Sheet Pan Rosemary Pork Chops and Potatoes
Ingredients
- 4 tablespoons olive oil
- 4 teaspoons fresh rosemary, , chopped
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and pepper, , to taste
- 4 medium boneless pork chops
- 2 pounds baby potatoes, , halved
Instructions
- Preheat oven to 400°F. Line a large baking pan with parchment paper or grease well with non-stick cooking spray. Place pork chops on one side of pan.
- In a medium bowl, combine olive oil, rosemary, garlic powder, Italian seasoning, oregano, thyme, salt, and pepper. Mix well.
- Brush herb mixture onto each pork chop. Set aside.
- Add potatoes to bowl and toss to coat, ensuring each potato is covering in herb mixture. Spread potatoes in an even layer on other side of pan, cut side up. Sprinkle with additional rosemary, if desired.
- Bake for 25-28 minutes, or until pork chops reach an internal temperature of 145F and potatoes are fork tender. Remove from oven and let cool for 5 minutes before serving.
Thank you for the reminder to make pork chops — I always forget about them! This is such an elegant yet easy meal that we would love. Rosemary is my favorite herb too!
Thanks, Marcie!
Gotta love a good sheet pan dinner! These pork chops seriously look SO incredibly flavor-packed with all that herb goodness! My busy weeknights need this. 🙂
Thanks, Sarah!
My herb garden is in full swing, but I’m too tired from gardening to dirty up a bunch of pots and pans, this recipe was exactly what I needed. I just used some all purpose seasoning and fresh herbs. Came out great in the quoted timeframe. This recipe is a keeper. Thanks!
I’m so happy you enjoyed, Michelle!