Sheet Pan Pork Chops and Potatoes

Sheet Pan Pork Chops and Potatoes

The Spruce / Kristina Vanni

Prep: 20 mins
Cook: 55 mins
Total: 75 mins
Servings: 4 servings
Nutrition Facts (per serving)
595 Calories
30g Fat
42g Carbs
42g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 595
% Daily Value*
Total Fat 30g 38%
Saturated Fat 8g 41%
Cholesterol 104mg 35%
Sodium 273mg 12%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 42g
Vitamin C 19mg 94%
Calcium 50mg 4%
Iron 3mg 17%
Potassium 1531mg 33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a fabulous sheet pan pork chop dinner. The meal is easy on the budget and takes just minutes to fix. With potato wedges added to the pan, it's a complete meal. Just add a steamed side vegetable or salad, or add some carrots to the pan, and roast them along with the potatoes.

The recipe calls for thick boneless pork chops, but feel free to use bone-in chops or meaty country-style pork ribs.


  • 4 medium potatoes

  • 1 large onion

  • 2 cloves garlic

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 3 tablespoons extra-virgin olive oil, divided

  • 4 boneless pork chops, about 3/4 to 1-inch thick

  • 2/3 cup chicken stock, preferably unsalted

Steps to Make It

  1. Gather the ingredients.

    Sheet Pan Pork Chops and Potatoes ingredients

    The Spruce / Kristina Vanni

  2. Grease a large rimmed baking sheet or pan, or spray it with nonstick cooking spray. Preheat the oven to 400 F.

    greased baking sheet

    The Spruce / Kristina Vanni

  3. Peel the potatoes—or leave them unpeeled—and cut them into wedges or strips. Put the potatoes in a bowl.

    potato wedges in a bowl

    The Spruce / Kristina Vanni

  4. Peel the onion and cut it half. Slice the onion into strips and add it to the potatoes. 

    onions and potatoes in a bowl

    The Spruce / Kristina Vanni

  5. Peel and mince the garlic, and add it to the potatoes and onions.

    garlic added to the potato and onion mixture

    The Spruce / Kristina Vanni

  6. Toss the potato mixture with 2 tablespoons of olive oil, and transfer to the baking pan. Bake the vegetables for 10 minutes.

    potatoes, onions and garlic on the baking sheet

    The Spruce / Kristina Vanni

  7. Meanwhile, heat the remaining tablespoon of oil in a heavy skillet over medium-high heat. 

    oil in a skillet

    The Spruce / Kristina Vanni

  8. Season the chops lightly with salt and pepper.

    season pork chops on the wood cutting board

    The Spruce / Kristina Vanni

  9. When the oil is hot and shimmering, add the pork chops to the pan. Fry for about 4 to 5 minutes, turning to brown both sides. Add the pork chops to the baking pan with the potatoes and return the pan to the oven.

    pork chops cooking in a skillet

    The Spruce / Kristina Vanni

  10. Continue to roast the potatoes with the pork chops for about 20 to 30 minutes, or until the chops reach 145 F on an instant-read thermometer and the vegetables are tender.

    potatoes and pork chops on a baking sheet

    The Spruce / Kristina Vanni

  11. Just before the pork chops are ready, deglaze the skillet with the chicken broth, scraping bits off the bottom. Bring to a boil, and continue to cook until reduced by about half; drizzle over the pork chops just before serving.

    pork drippings and broth in the skillet

    The Spruce / Kristina Vanni


  • If your Creole seasoning is salt free, sprinkle the chops and potatoes with some salt along with the seasoning.