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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.

Oven Baked Pork Chops with Potatoes

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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.
Course Dinner
Cuisine American, Italian, Mediterranean
Keyword oven-baked, quick, savory
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 4 servings
Calories 375
Author Gina Dickson

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.

Notes

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.

Nutrition

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
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