If you’re searching for an unbeatable weeknight dinner that feels like a warm hug on a plate, this Sheet Pan Pork Chops and Potatoes with Honey-Glazed Rosemary Butter Recipe is going to be your new go-to. Juicy, perfectly seasoned bone-in pork chops roast alongside crispy, tender cubes of golden potatoes, all kissed with fragrant rosemary and finished with a luscious honey butter glaze that balances savory and sweet in the most delightful way. It’s convenient, comforting, and downright delicious—everything you want from a wholesome meal without the fuss.
Ingredients You’ll Need
Gathering simple but powerful ingredients is the secret to making this dish shine. Each element brings its own magic—from the rich and aromatic herbs to the sweet and buttery glaze that ties it all together. These staples create a symphony of flavors with minimal effort.
- Bone-in pork chops: Choose thick chops for juicy, tender meat that stays moist during roasting.
- Olive oil: Your trusty all-purpose oil that adds richness and helps with that perfect roast.
- Garlic powder: Instantly boosts flavor with its warm, savory character.
- Onion powder: Adds subtle sweetness and depth without overpowering the dish.
- Smoked paprika: Brings a gentle smoky note and beautiful color to the pork.
- Dried thyme: Offers an earthy herbal nuance that pairs beautifully with pork.
- Salt and black pepper: Essential seasonings that enhance every bite.
- Medium potatoes: Cubed for even roasting and a crisp exterior with creamy centers.
- Fresh rosemary: This fragrant herb elevates both the pork and potatoes with piney, citrusy brightness.
- Butter: Adds a rich, silky texture to the glaze.
- Honey: Sweetens the rosemary butter with a sticky, caramelized finish that’s irresistible.
How to Make Sheet Pan Pork Chops and Potatoes with Honey-Glazed Rosemary Butter Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 400°F (200°C) to get it hot and ready for roasting. Line a large baking sheet with parchment paper or lightly oil it so nothing sticks and cleanup stays easy.
Step 2: Season the Pork Chops
Lay the bone-in pork chops on your prepped sheet. Drizzle olive oil generously over each one, then sprinkle garlic powder, onion powder, smoked paprika, dried thyme, salt, and pepper on both sides. Use your hands to massage the seasonings in well—this makes sure every bite is bursting with flavor.
Step 3: Prepare and Add Potatoes
Cube your potatoes into roughly 1-inch pieces for a great balance of crispy edges and soft centers after roasting. Scatter them evenly around the pork chops. Give the potatoes a splash of olive oil and a sprinkle of salt and pepper, then finish by sprinkling chopped fresh rosemary over everything to infuse that irresistible aroma.
Step 4: Roast Until Perfect
Slide the baking sheet into your preheated oven and roast for 25 to 30 minutes. The goal is succulent pork cooked through to an internal temperature of 145°F (63°C), alongside potatoes that have a tender inside with a golden, crispy outside.
Step 5: Make the Honey-Glazed Rosemary Butter
While the meat and potatoes are roasting, melt butter in a small saucepan over medium heat. Stir in honey until the two combine into a smooth, glossy glaze. This will add just the right touch of sweetness and richness to your dish.
Step 6: Glaze and Serve
Once out of the oven, brush the honey butter sauce over the pork chops. The warm glaze will soak in beautifully, creating a mouthwatering sweet-savory finish. Serve with a generous scoop of the roasted potatoes, ensuring that every plate has that stunning mix of crusty herb-infused taters alongside the glazed pork chops.
How to Serve Sheet Pan Pork Chops and Potatoes with Honey-Glazed Rosemary Butter Recipe
Garnishes
Fresh rosemary sprigs or a sprinkle of chopped parsley add a lovely pop of green and freshness, brightening both the plate’s look and flavor profile. A light squeeze of lemon juice can also enhance the dish by balancing the richness.
Side Dishes
If you want to round out the meal, consider a crisp green salad with a tangy vinaigrette or some buttery steamed green beans. These lighter sides complement the hearty pork and potatoes without competing for attention.
Creative Ways to Present
For a special gathering, serve the pork chops atop a bed of buttery mashed sweet potatoes or alongside roasted seasonal vegetables. You can also place the potatoes in small ramekins for individual servings, making your dinner feel extra thoughtful and elegant.
Make Ahead and Storage
Storing Leftovers
Leftover pork chops and potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool the food to room temperature before sealing to keep it fresh and safe.
Freezing
If you want to freeze leftovers, wrap the pork chops and potatoes tightly in foil or plastic wrap, then place them in a freezer bag. They will maintain quality for up to 2 months. Defrost in the refrigerator overnight when you’re ready to enjoy again.
Reheating
To reheat, place the pork chops and potatoes on a baking sheet and warm in a 350°F (175°C) oven for 15 to 20 minutes or until heated through. This helps preserve the texture better than microwaving, which can dry out the pork.
FAQs
Can I use boneless pork chops instead?
Yes, boneless chops will work well too, but they tend to cook a bit faster so keep an eye on them to avoid drying out.
What type of potatoes are best for this recipe?
Yukon Gold or red potatoes are perfect because they roast up crisp on the outside and creamy inside, complementing the pork beautifully.
Can I make this gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you double-check your seasonings and honey for any hidden additives.
Is there a substitute for fresh rosemary?
Dried rosemary works in a pinch—use about one-third the amount since it’s more concentrated—but fresh rosemary really shines in this dish.
How do I know when the pork chops are done?
The best way is to check with a meat thermometer; they’re perfectly cooked at an internal temperature of 145°F (63°C), juicy and safe to eat.
Final Thoughts
This Sheet Pan Pork Chops and Potatoes with Honey-Glazed Rosemary Butter Recipe is one of those rare dinners that combines simplicity, comfort, and elegance all in one dish. The honey-glazed finish makes every bite feel special, while the one-pan method means you spend less time in the kitchen and more time enjoying your meal. I promise, once you try it you’ll be making this recipe again and again to share with family and friends!
Print
Sheet Pan Pork Chops and Potatoes with Honey-Glazed Rosemary Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Pork Chops and Potatoes recipe offers an easy and flavorful one-pan meal perfect for a weeknight dinner. Bone-in pork chops are seasoned with a blend of garlic, onion, smoked paprika, and thyme, then roasted alongside cubed potatoes and fresh rosemary. A honey butter glaze adds a delightful sweet and savory finish. Simple ingredients and minimal cleanup make this recipe both convenient and delicious.
Ingredients
Pork Chops and Seasoning
- 4 bone-in pork chops
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Potatoes and Herbs
- 4 medium potatoes, cut into 1-inch cubes
- 1 tablespoon fresh rosemary, chopped
- Salt and black pepper to taste
- Additional olive oil for drizzling
Honey Butter Glaze
- 1 tablespoon butter
- 1 tablespoon honey
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the pork chops and potatoes.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Arrange Pork Chops: Place the bone-in pork chops evenly spaced on the prepared baking sheet.
- Oil Pork Chops: Drizzle the 2 tablespoons of olive oil over the pork chops, coating both sides thoroughly to ensure flavor and moisture retention.
- Season Meat: Sprinkle garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper over both sides of the pork chops.
- Rub Seasoning: Use your hands to gently massage the seasoning into the pork chops for even coverage and enhanced flavor.
- Prepare Potatoes: Cut the potatoes into 1-inch cubes and spread them evenly around the pork chops on the baking sheet.
- Season Potatoes: Drizzle the potatoes with additional olive oil and season with salt and black pepper to taste.
- Add Rosemary: Finely chop fresh rosemary and sprinkle it over both the pork chops and potatoes to infuse an aromatic herb flavor.
- Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the pork chops are cooked through, reaching an internal temperature of 145°F (63°C), and the potatoes are tender and golden.
- Melt Butter: While the pork and potatoes roast, melt the butter in a small saucepan over medium heat.
- Mix Honey: Add honey to the melted butter and stir until fully combined to create a sweet glaze.
- Remove from Oven: Take the baking sheet out of the oven once cooking is complete.
- Glaze Pork Chops: Brush the honey butter mixture over the hot pork chops for a glossy, flavorful finish.
- Serve: Plate the pork chops alongside the roasted potatoes, ensuring each serving includes some of the seasoned potatoes and sprinkles of rosemary for a balanced, hearty meal.
Notes
- You can substitute russet potatoes with Yukon Gold or red potatoes for a slightly different texture.
- Make sure to check the internal temperature of the pork chops with a meat thermometer to avoid undercooking or overcooking.
- For extra crispiness, broil the dish for an additional 2-3 minutes at the end of roasting, watching carefully to prevent burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispness.
