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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 Pork Chops with Potatoes

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Oven pork chops with potatoes is a savory, sheet pan dinner that’s quick and beginner-friendly. Made with pantry spices and golden roasted ranch potatoes, it’s perfect for busy weeknights or casual gatherings. Enjoy this hearty meal with minimal cleanup and maximum flavor around your table.
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

Quick Recipe Tips Before You Get Started
  • Important prep tips before starting the recipe:
  • Bring the pork chops to room temperature for even cooking.
  • You can toss the potatoes and prep the pork seasoning earlier in the day and store them covered in the fridge. You’ll need a large sheet pan and a meat thermometer.
Common Mistakes
  •  
  •  
  • Overcrowding the pan. Give the potatoes and pork space so they roast instead of steaming.
  • Overcooking the pork. Use a thermometer and pull them out around 145°F for juicy chops. Overcooking makes them tough.
Storage and Reheating Instructions
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
  • Reheat in a 350°F oven or gently in a skillet with a splash of broth. Do not heat them too long, or they will become tough. 

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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