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
Scale
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.
