Sheet Pan Pork Chops & Potatoes is an easy weeknight meal that whips up in no time! Great with a side salad and some applesauce!
One pan, one pot, and sheet pan meals are total lifesavers! They are easy to put together, easy to clean up after, and in the case of a stew, long-simmering soup or sheet pan meal when it cooks you can do something completely different!
So what was I doing when I made Sheet Pan Pork Chops & Potatoes? Packing loads of clothes into boxes for a move literally down the street – but because I was also doing a blog post not that much packing was done (oops!). Like I said in my Baked Chicken Puttanesca for Two post (which is doing really well, glad you all like it!), I really want to get the blog back to the steady pace of two blog posts a week on Tuesdays and Friday.
Already I missed last Friday and I’m writing this post on Tuesday afternoon instead of Monday night! Clearly, I am not sticking to my plan! But forgive me, I’m blaming the upgraded condo that has way more kitchen storage and counter space!!!
It also has an induction range, while it’s sexy and heats water super quick (LIKE REALLY QUICK) I can’t use my espresso maker on it and it’s making me super sad… time to find one that is good on induction cooktops – if you have a suggestion, please (I beg you) let me know.
Anyways, while packing this recipe was a quick little reminder of my mom’s roast pork loin but instead of roasting a whole loin roasting pork chops for a less amount of time – we don’t want them tough now do we!
Sheet Pan Pork Chops & Potatoes is super easy and straight forward but one question you need to ask yourself is how to you like your onions?
Soft: cut them into big rounds and only separate them during the first potato flip.
Crunchy: cut them small and separate them out so they get charred in spots.
I’m a softy myself… but I know people that die for the crunchy onions at the bottom of a roast or sheet pan, so I sometimes do both!
Hope you enjoy!
- 1 lb. fingerling potatoes, cut into wedges
- 1 medium onion, cut into rounds (soft onions) or thin slices (crispy onions)
- 2 tbsp. neutral oil
- ½ tsp. salt
- 1 tsp. ground black pepper
- 2 to 4 pork chops (depending how hungry you are)
- Apple sauce for serving
- Preheat oven to 400F.
- On a baking sheet, mix together the potatoes, onions, oil, salt and pepper.
- Place in oven and cook for 10 minutes, remove to flip and cook for 10 minutes more.
- After cooking the potato-onion mixture for a total of 20 minutes, remove from the oven and place the pork chops between the potatoes and onions, place back in the oven for 15 minutes or until the pork chops are cooked and a thermometer reads 145F flipping the pork chops half way through.
- Serve with some unsweetened apple sauce!
I love to serve this with apple sauce to dip the pork into, and a side salad!
My pork chops were pretty thin, about ½- to ¾-inch thick, you will have to adjust cooking time for thicker or thinner chops.
Did you make this recipe?
I wanna see your tasty creations!