Crispy Oven-Baked Pork Chops with Potatoes (One-Pan Wonder)

This is the ultimate comfort meal: juicy, flavorful pork chops and crispy roasted potatoes baked together on one sheet pan for easy cooking and cleanup.

Classic Herb & Garlic One-Pan Pork Chops & Potatoes

Ingredients:

For the Pork Chops & Marinade:

• 4 bone-in or boneless pork chops, about 1-inch thick

• 2 tbsp olive oil

• 1 tbsp fresh lemon juice or vinegar

• 3 cloves garlic, minced

• 1 tsp dried thyme (or 1 tbsp fresh)

• 1 tsp dried rosemary (or 1 tbsp fresh, chopped)

• 1 tsp paprika (sweet or smoked)

• 1 tsp salt

• ½ tsp black pepper

For the Potatoes:

• 1.5 lbs (700g) baby potatoes, halved, or Yukon Gold potatoes, cut into 1-inch chunks

• 2 tbsp olive oil

• 1 tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• Optional: 1 red onion, cut into wedges

Instructions (The Key to Juicy Chops):

1. Marinate (30+ minutes): Pat pork chops dry. Mix all marinade ingredients in a bowl or zip-top bag. Add chops, coat well, and refrigerate for at least 30 minutes (or up to 4 hours).

2. Prep & Par-cook Potatoes (Crucial for Crispiness):

   • Preheat oven to 400°F (200°C). Place a large, rimmed baking sheet in the oven to preheat.

   • Place potatoes in a pot, cover with cold salted water, and bring to a boil. Boil for 8-10 minutes until just fork-tender. Drain well.

   • Return potatoes to the hot pot and shake vigorously for 10 seconds to “fluff” the edges (this creates the perfect crispy surface). Toss with oil, garlic powder, salt, and pepper.

3. Sear & Bake:

   • Carefully remove the hot sheet pan from the oven. Add 1 tbsp oil and swirl.

   • Place the marinated pork chops on one side of the pan. Arrange the potatoes in a single layer on the other side.

   • Bake for 10 minutes. Flip the pork chops and stir the potatoes.

   • Bake for another 8-15 minutes, until the potatoes are golden and crispy, and the pork chops reach an internal temperature of 145°F (63°C).

4. Rest & Serve: Transfer chops to a plate, tent loosely with foil, and let rest for 5 minutes (juices redistribute). Serve immediately with the crispy potatoes.

Popular Flavor Variations:

• Mustard & Herb: Replace the marinade oil with 2 tbsp Dijon mustard mixed with 1 tbsp honey.

• Apple & Onion: Add 2 sliced apples and a sliced onion to the pan with the potatoes. Sprinkle everything with a pinch of cinnamon.

• Parmesan Crusted: After searing, top each chop with a mix of grated Parmesan and Panko breadcrumbs before finishing in the oven.

• Creamy Garlic & Mushroom Sauce: While chops rest, sauté sliced mushrooms in the pan drippings, add 1 cup cream, and simmer until thickened. Pour over chops.

Pro Tips for Perfect Pork Chops:

• Thickness is Key: Use 1-inch thick chops. Thin chops will overcook before the potatoes are done.

• Don’t Skip the Sear: Starting on a preheated pan creates a beautiful crust and locks in juices.

• Use a Meat Thermometer: This is the #1 way to guarantee juicy chops. Remove at 145°F.

• Dry Potatoes = Crispy Potatoes: After boiling, let them steam dry in the colander for a minute before shaking.

• Room Temp Chops: Let chops sit out for 15-20 minutes before cooking for more even doneness.

Side Dish Ideas:

• Simple steamed green beans or broccoli

• Crisp apple and kale salad

• Garlic sautéed spinach

• Applesauce (a classic pairing)

This method ensures a hassle-free, delicious dinner with minimal cleanup and maximum flavor. Enjoy your cozy, home-cooked meal!