Baked Sheet Pan Pork Chops in Oven — A quick and easy sheet pan dinner you can whip up in a breeze. Melt-in-your-mouth baked pork chops and crisp parmesan potatoes are roasted in the oven on a single sheet pan for an effortless meal everyone will love. Make sure to read our tips on how to make the best baked pork chops ever at the end of the recipe. Enjoy!
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the Sheet Pan Pork Chops and Potatoes
- 4 pork chops, bone-in
- 1 lb (450g) mixed baby potatoes
- 1 bell pepper, cut in strips
- 1 red onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt and pepper
- Parmesan, for garnish
- Fresh chopped parsley, for garnish
The spice marinade
- 1/4 cup (60ml) Olive Oil
- 4 garlic cloves, peeled, de-germed
- 1/4 cup (60ml) fresh rosemary leaves
- 1 teaspoon ground coriander
- Juice of 1 lemon
- 1 bouillon cube
- 1 teaspoon honey
- Salt and fresh cracked pepper, to taste
- Red chili pepper flakes, to taste
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the baked pork chops with potatoes: Pre-cook potatoes by boiling them for 3-4 minutes, drain and cut in halves — this step is optional but ensures crisp-melting potatoes quicker in the oven. In the meantime, preheat your oven to 400°F (200°C) and lightly oil a baking sheet or coat with nonstick spray.
2. Place halved potatoes in a single layer onto one side of the prepared baking sheet. Add olive oil, garlic, and Italian seasoning; season with salt and pepper, to taste. Gently toss to combine. Transfer into the oven and bake for 15 minutes, until golden brown and crisp.
3. In the meantime, prepare the spice marinade for the pork chops by combining olive oil, garlic, rosemary, salt, black pepper, chili pepper flakes, coriander, lemon juice, honey and bouillon cube in a blender and pulse quickly. Transfer the mixture to a Ziploc bag and add the pork chops. Allow to sit on the counter for 15 minutes while potatoes are roasting.
4. When potatoes are ready, remove from oven. Drain pork chops from the marinade and arrange onto the opposite side of the prepared baking sheet along with red onion and bell pepper strips. Sprinkle potatoes with parmesan.
5. Place the sheet pan back into the middle rack and broil until the pork chops are browned and charred at the edges, about 6-7 minutes per side, or until completely cooked through. For thinner pork chops, simply roast for 10-12 minutes on one side only.
6. When done, sprinkle potatoes with additional parmesan and fresh chopped parsley and serve the baked sheet pan pork chops and potatoes directly from the sheet pan. Enjoy!
Photo credit: © Eatwell101.com
How to bake pork chops recipe tips
- Buy bone-in pork chops when you can: The bone has some fat around that brings up more flavor, keeps the meat tender and juicy, plus it helps prevent the pork chops from overcooking.
- Take the pork chops out of your refrigerator about 15 minutes before you plan to start cooking. The meat will cook more evenly throughout when you bring it at room temperature first.
- Rest the meat after baking pork chops: A quick rest period of five minutes allows the juices to flow back through the meat and make it more tender. You can loosely tent the sheet pan with foil for 5 minutes before serving the baked pork chops and potatoes.
More pork chops recipes
- Garlic Pork Chops in Creamy Mushroom Sauce
- Instant Pot Pork Chops in Creamy Mushroom Sauce
- Boneless Pork Chops in Creamy Garlic Spinach Sauce
- Pesto Baked Pork Chops
Photo credit: © Eatwell101.com
