Oven baked pork chops with potatoes make an easy dinner with juicy, well-seasoned pork chops and golden roasted potatoes all cooked together on one sheet pan. With quick prep, simple ranch and garlic seasoning, and barely any cleanup, this hearty pork chop dinner is budget-friendly, filling, and easy enough for any night of the week.

A white rectangular plate with golden-brown pork chops and roasted potato slices, garnished with parsley. A fork holds a piece of pork chop, showing its tender, juicy texture.
This 30-minute pork chop dinner is seasoned with simple herbs and spices that roast into every bite, creating a comforting meal that’s easy to serve, whether it’s family night or you’re feeding a few extra folks around the table.

A Quick Look At This Recipe

  • Recipe Name: Oven Baked Pork Chops with Potatoes
  • Serves: 4 servings
  • Main Ingredients: pork chops, salt, black pepper, garlic powder, Italian seasoning, smoked paprika
  • Why You'll Love It: Oven baked pork chops with potatoes is a simple sheet pan meal with juicy seasoned pork chops and golden ranch roasted potatoes that cook together for an easy family dinner. The pork stays tender while the potatoes roast until crisp around the edges and fluffy inside. With pantry spices and one pan, this recipe is perfect for busy weeknights or casual gatherings when you want a comforting meal without a lot of cleanup.

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I like that it uses simple pantry spices and everyday ingredients I usually already have on hand, and everything cooks on one sheet pan, so cleanup is easy when the meal is over.  It’s the kind of family-friendly meal I can make for casual get-togethers or a weeknight when I need a hearty supper on the table without spending a lot of time in the kitchen.

So good! Easy quick inexpensive meal.

—LEEANNE

Main Ingredients

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.

Overhead view of four raw pork chops on a plate, three whole potatoes, a dish of olive oil, and small bowls containing salt, pepper, garlic powder, Italian seasoning, ranch powder mix, and smoked paprika.

Helpful Ingredient Tips

  • Boneless pork chops: I like buying chops that are about ¾ inch thick because they stay nice and juicy while the potatoes finish roasting. Let them sit at room temperature for about 20 to 30 minutes before seasoning, so they cook more evenly from edge to center.
  • Potatoes: Gold or red potatoes work great here. I try to cut them into evenly sized pieces so every bite gets tender at the same time and nothing is left undercooked.
  • Ranch seasoning: Homemade or store-bought both work well, depending on what you already have in the pantry. Check that your seasoning mix is fresh since older packets can lose their punch after sitting in the pantry too long. 
  • Italian seasoning: Any standard Italian herb blend works well for this recipe. I usually keep a jar in my pantry, but if you’d rather make your own, my zesty Italian seasoning and dressing mix is an easy homemade option.

How To Make Oven Pork Chops with Potatoes

This simple 30-minute pork chop dinner is as easy as season, roast, and serve. Here’s how I make it.

Sliced potatoes in a white bowl, seasoned with black pepper and spices, ready for cooking. The bowl is placed on a white surface.
A metal baking sheet with seasoned, halved baby potatoes arranged in a cluster on one side, ready for roasting. The rest of the tray is empty.

Steps 1 and 2: Toss the potatoes with olive oil, garlic powder, salt, black pepper, and ranch seasoning. Spread them across one half of the pan and bake for 10 minutes.

Four raw pork chops on a white plate, sprinkled heavily with a mix of dried herbs and reddish spices, likely paprika and black pepper, on a white background.
A baking sheet with four seasoned raw pork chops on the left and sliced, seasoned yellow potatoes on the right, ready to be cooked. A gray oven mitt is partially visible on the top left corner.

Steps 3 and 4: While the potatoes roast, pat the pork chops dry with paper towels and season both sides with salt, black pepper, garlic powder, Italian seasoning, and smoked paprika.

Place the pork chops on the empty side of the sheet pan and return everything to the oven.

A metal baking sheet with four seasoned pork chops on the left and sliced roasted potatoes on the right, both cooked to a golden brown.

Step 5: Bake another 15 to 20 minutes until the pork reaches an internal temperature of 145°F. Let the pork rest for 3 to 5 minutes before serving with the roasted potatoes.

Tip: Using a meat thermometer is the easiest way to make sure the pork stays juicy. I like to pull the chops from the oven as soon as they reach 145°F and let them rest before serving so the juices have time to settle and the pork stays nice and tender.

Questions About Sheet Pan Pork Chops and Potatoes

Why do the potatoes bake first?

The potatoes need a little longer to cook than the pork chops. Giving them a 10-minute head start helps everything finish at the same time.

What can I serve with oven baked pork chops potatoes?

This meal is hearty enough on its own, but I like serving it with something fresh alongside. A simple crisp lettuce salad, crock pot green beans, or sliced fresh vegetables all pair nicely with the savory pork and roasted potatoes. Warm rolls are another easy option if you’re feeding a hungry crowd.

Variations

  • Bone-in pork chops: If that’s what you already have, you can use them. Just plan on adding a few extra minutes of baking time and check that the internal temperature reaches 145°F before serving.
  • Regular paprika: I like using smoked paprika because it adds a subtle smoky flavor, but if you only have regular paprika, that’s perfectly fine, too. The recipe will still be delicious, just with a milder flavor.

Make Ahead Tips

If I know the evening is going to be busy, I’ll prep everything earlier in the day. Toss the potatoes with the oil and seasonings, season the pork chops, and keep them covered separately in the refrigerator until it’s time to cook. When dinner rolls around, all that’s left is to arrange everything on the sheet pan and slide it into the oven. Having everything ready to go makes this meal especially helpful for busy evenings or when you’re expecting guests.

A white platter with seasoned, cooked pork chops and golden roasted potato slices, garnished with fresh parsley, on a white and blue cloth.
A white plate with three seasoned pork chops and roasted potatoes, garnished with fresh parsley. The plate rests on a white surface with a blue and white striped cloth nearby.
5 from 1 review
Gina Dickson

Oven Baked Pork Chops with Potatoes

Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Servings: 4 servings
Oven baked pork chops with potatoes is a simple sheet pan meal with juicy seasoned pork chops and golden ranch roasted potatoes that cook together for an easy family dinner. The pork stays tender while the potatoes roast until crisp around the edges and fluffy inside. With pantry spices and one pan, this recipe is perfect for busy weeknights or casual gatherings when you want a comforting meal without a lot of cleanup.
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Ingredients
 

For the Pork Chops:

  • 4 pork chops, ¾ inch thick boneless
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning, herb blend
  • 1/2 teaspoon smoked paprika

For the Potatoes:

  • 1 pound potatoes, small gold or red potatoes, cut them into 1 1/2 inch even sized medallions for uniform cooking
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon dry ranch seasoning, store-bought or homemade

Instructions
 

Preheat the Oven

  • Set your oven to 425 degrees Fahrenheit.
  • Lightly grease a large sheet pan with cooking spray or a little oil.

Prep the Potatoes

  • In a large bowl, toss the halved potatoes with olive oil, garlic powder, salt, black pepper, and ranch seasoning.
    1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 tablespoon dry ranch seasoning, 1 pound potatoes
    Sliced potatoes in a white bowl, seasoned with black pepper and spices, ready for cooking. The bowl is placed on a white surface.
  • Spread them evenly on one half of the sheet pan.
    A metal baking sheet with seasoned, halved baby potatoes arranged in a cluster on one side, ready for roasting. The rest of the tray is empty.
  • Bake the potatoes for 10 minutes while you prepare the pork chops.

Season the Pork Chops

  • Pat the pork chops dry with paper towels to help them brown better.
    4 pork chops
  • Season both sides with salt, black pepper, garlic powder, Italian seasoning, and smoked paprika.
    1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon garlic powder
    Four raw pork chops on a white plate, sprinkled heavily with a mix of dried herbs and reddish spices, likely paprika and black pepper, on a white background.

Add Pork Chops to the Pan

  • Place the pork chops on the other half of the sheet pan.
    A baking sheet with four seasoned raw pork chops on the left and sliced, seasoned yellow potatoes on the right, ready to be cooked. A gray oven mitt is partially visible on the top left corner.
  • Return the pan to the oven and bake for another 15 to 20 minutes, or until the pork reaches 145 degrees Fahrenheit internally. Do not overcook: juicy pork is best around 145 to 150°F.
    A metal baking sheet with four seasoned pork chops on the left and sliced roasted potatoes on the right, both cooked to a golden brown.

Rest and Serve

  • Let the pork chops rest for 3 to 5 minutes before serving.
  • Serve with the roasted potatoes on the side.

Gina’s Notes and Tips

Storage and Reheating Instructions
  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze: Place the cooled pork chops and potatoes in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Reheat: I like to reheat these in a 350°F oven until they’re warmed through. If you’re in a hurry, you can also warm the pork chops and potatoes in a skillet over medium-low heat with a splash of broth to help keep the pork tender. Try not to overheat the pork chops, since they can dry out if cooked too long.
Serving: 1serving, Calories: 375kcal, Carbohydrates: 24g, Protein: 32g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 90mg, Sodium: 644mg, Potassium: 1011mg, Fiber: 3g, Sugar: 1g, Vitamin A: 141IU, Vitamin C: 22mg, Calcium: 34mg, Iron: 2mg
Cuisine: American, Italian, Mediterranean
Course: Dinner
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Hospitality with Baked Pork Chops with Potatoes

This recipe is perfect for a simple Family Favorites Night with friends or family gathered around the table. Serve the pork chops and potatoes on a large platter in the center of the table and let everyone help themselves family style. Add a simple green salad, warm sausage with cream cheese and crescent rolls, or fresh fruit to round out the meal. While everyone is eating, ask each person to share a favorite family recipe or a special memory from their childhood kitchen. It’s such an easy way to get conversations started and learn more about the people gathered around your table. As Ecclesiastes 9:7 encourages, “Go, eat your bread with joy, and drink your wine with a merry heart,” reminding us that sharing everyday meals with thankful hearts is one of the simple gifts God has given us to enjoy together.

Grilled pork chops garnished with fresh parsley, served on a white plate with golden roasted potatoes. Some potatoes and herbs are scattered around for decoration.