When you want a cozy, satisfying dinner without a sink full of dishes, this one-pan pork chops with herbed potatoes is the move. You get golden, crispy potatoes, juicy pork chops, and a garlicky herb finish—all made on a single sheet pan.
This is the kind of recipe that feels special enough for Sunday dinner, but it’s streamlined for real life: minimal prep, hands-off roasting time, and easy cleanup. The key is giving the potatoes a head start, then adding the pork chops at just the right moment so everything finishes together.
Why you’ll love this one-pan dinner
- True one-pan meal: Protein + starch in one go.
- Crispy potatoes, juicy pork: Simple timing makes the textures work.
- Big flavor, pantry staples: Garlic, lemon, and herbs do the heavy lifting.
- Easy to scale: Make 2 chops or 6—just don’t crowd the pan.
Ingredients you’ll need
- Pork chops: 1 to 1 1/4-inch thick bone-in or boneless. (Thicker chops stay juicier.)
- Baby potatoes: Yukon gold or red; halved for more crispy edges.
- Olive oil: Helps everything brown and crisp.
- Garlic: Freshly minced or grated.
- Herbs: Rosemary and thyme (fresh preferred, dried works).
- Smoked paprika: Adds subtle warmth and color.
- Lemon: Zest and wedges for brightness.
- Butter (optional): For a glossy, restaurant-style finish on the chops.
- Kosher salt & black pepper
How to make one-pan pork chops with herbed potatoes
1) Preheat and prep the pan. Heat the oven to 425°F. Line a sheet pan with parchment for easy cleanup (optional, but helpful).
2) Season and start the potatoes. Toss halved baby potatoes with olive oil, salt, pepper, smoked paprika, and half the herbs. Spread them cut-side down in a single layer. Roast for 18–22 minutes, until the bottoms are getting golden.
3) Season the pork chops. Pat chops dry (this helps browning). Season generously with salt, pepper, and a little smoked paprika. Rub with a bit of olive oil and the remaining herbs.
4) Add pork chops to the pan. Pull the pan from the oven, scoot potatoes to make space, and add the chops. Scatter the garlic over the potatoes (not directly on top of the chops, so it doesn’t burn). Return to oven and roast 10–14 minutes, depending on thickness.
5) Finish and rest. Pork is best when it’s juicy, not overcooked. Pull the chops when the thickest part hits 140–145°F, then rest 5 minutes. If you like, add a small pat of butter to each chop while resting. Finish with lemon zest and a squeeze of lemon over the pan.
Timing tips for perfect pork chops
- Use an instant-read thermometer: The most reliable way to avoid dry chops.
- Thicker is better: Aim for 1-inch or thicker if possible.
- Don’t crowd the pan: Space = browning. If needed, use two pans.
- Rest matters: Five minutes keeps the juices in the meat.
Simple variations
- Italian-style: Swap rosemary/thyme for oregano + parsley; finish with grated Parmesan.
- Garlic-herb butter: Mix softened butter with minced garlic, lemon zest, and chopped herbs; dollop on hot chops.
- Add a green veg: Toss green beans or asparagus with oil and salt and add during the last 8–10 minutes.
- Spicy: Add a pinch of cayenne or crushed red pepper to the potato seasoning.
Serving ideas
- Serve with a quick salad (arugula + lemon vinaigrette is perfect here).
- Add a spoonful of sour cream or Greek yogurt on the potatoes for a creamy contrast.
- Set out extra lemon wedges and flaky salt so everyone can finish to taste.
Storage and reheating
- Store: Refrigerate pork and potatoes in an airtight container for up to 3 days.
- Reheat: Warm on a sheet pan at 400°F until hot (best for re-crisping potatoes). Microwave works, but potatoes soften.
One-Pan Pork Chops with Herbed Potatoes (Recipe)
Serves: 4
Prep: 10 minutes
Cook: 30–38 minutes
Total: about 45 minutes
Ingredients
- 1 1/2 lb baby Yukon gold or red potatoes, halved
- 3 tbsp olive oil, divided
- 1 1/2 tsp kosher salt, divided (plus more to taste)
- 3/4 tsp black pepper, divided
- 1 tsp smoked paprika, divided
- 2 tsp chopped fresh rosemary (or 3/4 tsp dried), divided
- 2 tsp chopped fresh thyme (or 3/4 tsp dried), divided
- 4 pork chops, 1 to 1 1/4-inch thick (bone-in or boneless)
- 4 cloves garlic, minced or finely grated
- 1 lemon (zest + wedges)
- 2 tbsp butter (optional, for finishing)
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment (optional).
- Toss potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp smoked paprika, and half the rosemary and thyme. Spread cut-side down on the pan.
- Roast for 18–22 minutes, until the potatoes are starting to brown on the bottom.
- Meanwhile, pat pork chops dry. Rub with remaining 1 tbsp olive oil, then season with remaining salt, pepper, smoked paprika, and the remaining herbs.
- Remove pan from oven. Push potatoes to create space and add pork chops. Sprinkle garlic over the potatoes (avoid piling garlic directly on the chops).
- Return to oven and roast 10–14 minutes, or until pork reaches 140–145°F in the thickest part.
- Rest pork chops 5 minutes. (Optional: top each chop with a small pat of butter while resting.)
- Finish with lemon zest and a squeeze of lemon over the potatoes and chops. Serve with extra lemon wedges.
