One Pan Pork Chop and Potatoes

Imagine this: a perfectly seared, juicy pork chop with a golden-brown crust, resting alongside crispy, herb-roasted potatoes, all cooked together on a single sheet pan. The aroma of garlic, rosemary, and caramelized meat fills your kitchen, promising a meal that is both deeply satisfying and incredibly simple to prepare. This is the magic of a one-pan pork chop and potatoes dinner—a timeless combination that delivers maximum flavor with minimal cleanup.

For many home cooks, pork chops can be intimidating. The fear of dry, overcooked meat is real. And while roasted potatoes are a staple, getting them perfectly crispy while ensuring the pork is cooked through can feel like a juggling act. This recipe solves all of that. By using a simple, smart technique, we ensure juicy, flavorful pork chops and crispy roasted potatoes finish at the same time, on the same pan. It’s the epitome of a simple weeknight dinner that feels special enough for company.

Whether you’re a seasoned cook looking for a reliable go-to or a beginner wanting to master a classic, this guide will walk you through every step. We’ll cover the secrets to choosing the right chop, the science behind a great sear, and how to transform humble potatoes into a crave-worthy side. Let’s create a comforting, delicious, and effortless meal.

Why This One-Pan Method is a Weeknight Game-Changer

Before we preheat the oven, let’s talk about why this specific approach deserves a permanent spot in your dinner rotation.

· Minimal Cleanup, Maximum Flavor: The one-pan philosophy means you’re not juggling multiple skillets and pots. Everything cooks together, allowing the pork juices and herbs to mingle with the potatoes, creating a built-in sauce and incredible flavor infusion.
· Foolproof Timing: By starting the potatoes first and adding the chops later, we solve the classic problem of overcooked protein. The potatoes get a head start to become tender and crisp, while the pork chops cook quickly, remaining succulent.
· Unbeatable Versatility: This recipe is a master formula. Once you learn it, you can change the herbs, swap sweet potatoes for russets, or add vegetables like Brussels sprouts or asparagus to the pan. It’s an endlessly adaptable family-friendly dinner.
· Economical and Satisfying: Pork chops and potatoes are affordable, hearty staples. This meal feeds a family without stretching the budget, making it a perfect budget-friendly meal prep option.
· Comfort Food, Perfected: This dish is the definition of hearty, savory comfort. It’s nourishing, familiar, and universally loved—a true easy comfort food recipe.

Choosing Your Pork Chop: A Cut Above the Rest

The success of this dish starts at the meat counter. Not all pork chops are created equal. Here’s a quick guide:

· Bone-In, Center-Cut Pork Chops (1 to 1.5 inches thick): This is our gold-standard choice. The bone helps conduct heat evenly, keeping the meat juicier and adding flavor. The thicker cut prevents overcooking and gives you a beautiful sear.
· Boneless Pork Chops: These cook faster and are easier to eat, but they can dry out more quickly. If using boneless, look for chops at least 1-inch thick and reduce the cook time by a few minutes.
· Avoid Thin-Cut Chops: Those ½-inch chops sold in value packs will almost certainly overcook and become tough in this method. Thickness is key for a juicy result.

Pro-Tip: Brining (The Secret for Ultimate Juiciness). For guaranteed juicy chops every single time, consider a quick brine. Dissolve ¼ cup kosher salt and 2 tbsp brown sugar in 2 cups of warm water. Add 2 cups of cold water and submerge the chops in this brine in the fridge for 30 minutes to 2 hours before cooking. Rinse and pat dry thoroughly. This simple step seasons the meat from the inside out and changes the game.

Gathering Your Ingredients: Simple Staples, Spectacular Results

The ingredient list is short and sweet, allowing each component to shine. Quality matters here.

For the Herb-Roasted Potatoes:

· 1.5 lbs Russet or Yukon Gold Potatoes, cut into 1-inch cubes (Russets get crispier, Yukons are creamier)
· 3 tbsp Olive Oil
· 1 tsp Garlic Powder
· 1 tsp Dried Rosemary or Thyme (or 1 tbsp fresh, chopped)
· 1 tsp Smoked Paprika (for color and depth)
· Salt and Black Pepper to taste

For the Perfect Pork Chops:

· 4 bone-in, center-cut pork chops (1 to 1.5 inches thick)
· 2 tbsp Olive Oil
· 1 tbsp Brown Sugar (promotes caramelization)
· 1 tsp Garlic Powder
· 1 tsp Onion Powder
· 1 tsp Smoked Paprika
· 1 tsp Salt
· ½ tsp Black Pepper

The Flavor Finishers:

· 4 cloves Garlic, smashed
· A few sprigs of Fresh Rosemary or Thyme
· 2 tbsp Butter (optional, for basting)
· Fresh parsley, chopped (for garnish)

Step-by-Step Instructions: Your Path to a Perfect One-Pan Meal

Follow these steps for a seamless cooking process and a perfectly timed dinner.

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). This high heat is crucial for crispy potatoes and a good sear on the pork.

Step 2: Season and Start the Potatoes

On a large, rimmed baking sheet, toss the cubed potatoes with the 3 tbsp olive oil, garlic powder, dried rosemary, smoked paprika, salt, and pepper. Spread them out in a single layer. Roast in the preheated oven for 20 minutes.

Step 3: Prepare the Pork Chops

While the potatoes start, pat the pork chops completely dry with paper towels. This is essential for a good crust. In a small bowl, mix the brown sugar, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the chops all over with 1 tbsp of the olive oil, then coat them evenly with the spice rub.

Step 4: Sear the Chops (The Key to Flavor!)

When the potatoes have 20 minutes left, heat the remaining 1 tbsp of olive oil in a large cast-iron or oven-safe skillet over medium-high heat. Once the oil is shimmering, add the pork chops. Sear for 2-3 minutes per side, until a deep golden-brown crust forms.

Step 5: Combine on the Pan and Roast

Remove the hot baking sheet with the potatoes from the oven. Use a spatula to push the potatoes to the perimeter of the pan, creating space in the center. Place the seared pork chops in the center. Toss the smashed garlic cloves and herb sprigs over everything.
Return the entire pan to the oven.Roast for 12-18 minutes (cook time depends on chop thickness), or until the pork chops reach an internal temperature of 145°F (63°C) and the potatoes are tender and crisp.

Step 6: The Optional Butter Baste (For Luxury)

If using, add the butter to the hot pan during the last 2 minutes of cooking. Spoon the melting, herb-infused butter over the pork chops for an extra layer of richness.

Step 7: Rest and Serve

Remove the pan from the oven. Crucially, let the pork chops rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist. Garnish with fresh parsley.

Expert Tips & Troubleshooting for a Flawless Meal

· The Thermometer is Non-Negotiable: The single best investment for perfect pork is an instant-read thermometer. Pull the chops at 145°F for a juicy, slightly pink, and perfectly safe result.
· Don’t Crowd the Pan: If your baking sheet is too small, use two. Overcrowding will steam the potatoes instead of roasting them, and the pork won’t brown properly.
· My Potatoes Aren’t Crispy: Ensure they are in a single layer with space between them. Parboiling the potatoes for 5-7 minutes before roasting can create an even crispier exterior.
· Customize Your Veggies: Add hearty vegetables like halved Brussels sprouts, carrot chunks, or onion wedges to the pan with the potatoes at the start.
· Create a Simple Pan Sauce: After removing the chops and potatoes, place the baking sheet on the stovetop over low heat. Add ½ cup of chicken broth and a splash of white wine or lemon juice. Scrape up the browned bits (fond) and simmer for 2-3 minutes. Stir in a pat of cold butter for a glossy, delicious sauce to drizzle over everything.

Serving Suggestions

This dish is a complete meal, but it pairs beautifully with:

· A Simple Green: A crisp arugula salad with a lemon vinaigrette cuts through the richness.
· A Bright Vegetable: Steamed green beans, roasted asparagus, or applesauce are classic pairings.
· Crusty Bread: To soak up every last bit of flavor from the pan.

Storage and Reheating

· Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
· Reheating: Reheat pork chops gently in a covered skillet with a splash of broth or water over low heat to prevent drying out. Reheat potatoes in a 400°F oven or air fryer to restore crispiness.

Frequently Asked Questions (FAQ)

Q: Can I make this with boneless chicken breasts instead?
A:Absolutely! Use the same method. Pound the chicken to an even thickness for consistent cooking, and check for an internal temperature of 165°F.

Q: What if I don’t have an oven-safe skillet for searing?
A:Sear the chops in a regular skillet, then transfer them to the baking sheet with the potatoes. You’ll lose a bit of the pan juices, but it will still be delicious.

Q: Can I prepare this ahead of time?
A:Yes! You can cut the potatoes and season the pork chops (store separately) up to a day in advance. Assemble and cook when ready.

Q: Is this recipe gluten-free?
A:Yes, as written, this recipe is naturally gluten-free. Always check your spice blends to ensure no additives contain gluten.

Q: Why is my pork chop tough?
A:Tough pork is almost always a result of overcooking. Using a thermometer and respecting the rest time are your best defenses. A quick brine also significantly improves tenderness.

---

There you have it—the complete guide to mastering a classic, comforting, and incredibly practical dinner. One-Pan Pork Chop and Potatoes is more than a recipe; it’s a reliable technique that promises a delicious, satisfying meal with the kind of simple elegance that makes weeknight cooking a joy.

Now, it’s your turn! What’s your favorite herb or spice rub for pork chops? Did you add any other vegetables to the pan? Share your creations and tips in the comments below!

More Recipes You Might Like