This Sheet Pan Baked Pork Chops and Potatoes is exactly that. You simply cook it all together, and you only have to make one dish. Cook everything on a sheet pan with simple ingredients in the oven in less than an hour!
Why You’ll Love This Recipe
Make this easy sheet pan pork chops when you need a quick and simple, yet completely delicious dinner the whole family can enjoy.
- Perfectly Cooked: Our method ensures fluffy-on-the-inside, crispy-on-the-outside potatoes and tender, juicy pork chops every single time you make them.
- Minimal Prep with Maximum Flavor: With just 15 minutes of prep, the oven does all the work, infusing everything for a delicious dinner even on busy weeknights.
- Easy Cleanup: Say goodbye to a sink full of pots and pans. Everything cooks together on a single sheet pan.
- One Pan: With sheet pan meals, you can have both the entree and a side dish all made together!
What Readers Are Saying
As a single mother, this is my “go to” recipe! As a first try, I was desperate! I just needed a good healthy meal on the table. I used what I had in the kitchen and didn’t batter anything. The core instructions were on point!
Thank you!
Key Ingredients
- Parmesan cheese, Italian Seasoning, Italian Breadcrumbs, and melted butter are essential for seasoning the lean meat.
- Boneless Pork Chops are our favorite to use since they cook faster than bone-in pork chops, but you can use either for this recipe.
- Fingerling Potatoes coated in Olive Oil and seasoning will make the perfect simple side dish to pair with this pork recipe.
See the below for a full list of ingredients!
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Sheet Pan Baked Pork Chops and Potatoes
- Preheat the oven to 400°F and cover a sheet pan with foil and spray with nonstick cooking spray to keep the pork and potatoes from sticking to the pan and make for easy clean up afterwards.
- In a medium bowl, combine Parmesan cheese, Italian seasoning, and bread crumbs. Or use a ziplock bag and shake it all together.
- Then, melt butter in a separate bowl that is big enough to dip each pork chop. Dip the pork in the butter, then coat it in the crumb mixture and place it on the prepared baking sheet. If you made the crumbs in a bag, you can always shake the pork chops in it for easy coating of the pork. Continue until all the pork chops are coated and in the pan.
- Using a sharp knife, carefully cut potatoes into halves and toss in olive oil, and place the potatoes in the pan around the pork chops.
- Bake the pork for 35-40 minutes or until the pork chops are cooked to 145°F and the potatoes are slightly browned and can be easily poked with a fork.
Tips and Variations
- If you don’t want to make potatoes with this recipe, roasted broccoli or carrots are also a great choice!
- Add some paprika to the shake-and-bake mixture for a little kick!
- Dip the pork in ranch dressing for another flavor shake-up before coating it in the Italian breadcrumb mixture.
- If you are worried that your potatoes won’t be done on time, feel free to make them first, pop them in the oven while you prep the pork and add the pork to the pan when they are ready.
Storage and Reheating Instructions
Scoop the cooled chicken into an airtight container in the refrigerator for up to 4 days. To reheat, avoid the microwave, which can make pork tough. Instead, place the pork and potatoes on a baking sheet, cover loosely with foil, and warm in a 350°F oven for 10-15 minutes until heated through.
FAQ’s for Sheet Pan Pork
If you are trying to cut back on carbs, starches, or gluten, we recommend using a crushed nut. We’ve made this recipe before with crushed almonds, and it was delicious
You can prep the boneless chops in advance by putting the pork chops in a bag with the sauce, letting the pork chill in the fridge for up to 24 hours. You get great flavor if you have time to do this!
This dinner can be made with bone-in pork chops; however, you will need to adjust the cooking time. With the bone in, it takes longer for the meat to reach a safe temperature to consume. Make sure to use a meat thermometer when cooking bone-in pork chops.
The best way to check the temperature when cooking pork chops is with an instant-read thermometer. Your pork chops are ready when the internal temperature reaches 145°F at the thickest point. Pull them from the oven and let them rest for 3-5 minutes before serving. This allows the juices to settle into the pork chop, guaranteeing a tender chop.
Enjoy More Delicious Pork Main Dishes
Whether you like your pork cooked in the slow cooker, grill, or Instant Pot, pork is one of the most versatile main dishes. Check out our comprehensive collection of pork main dishes here.
- Applesauce Pork Tenderloin
- Dr. Pepper Glazed Ham
- Fiesta Pork Chops and Rice Bake
- Ham and Pineapple Bake
- Homemade Shake And Bake Pork Chops
- Italian Pork Roast with Sweet Potatoes
- Maple Pecan Pork Tenderloin
- Oven Baked BBQ Ribs
- Oven Baked Maple Pork Chops
- Oven Baked Sticky Asian Ribs
- Oven Baked Sweet and Sour Pork
- Oven Baked Sweet Pork Chimichanga
- Oven Baked Teriyaki Pork Chops
- Oven Roasted Pork Shoulder
- Pork Chop Casserole With Hashbrowns
- Roasted Ham Shank
- Sheet Pan Garlic Sausage and Vegetables
- Sheet Pan Italian Pork Chops
Sheet Pan Baked Pork Chops and Potatoes Recipe
Ingredients
- ½ cup Parmesan cheese
- 1 teaspoon italian seasoning
- ¾ cup italian breadcrumbs
- ½ cup butter
- 6 boneless pork chops
- 4 cup fingerling potatoes
- 1 Tablespoon olive oil
- salt and pepper, to taste
Equipment
Instructions
- Preheat oven to 400℉.
- Cover a sheet pan in foil and spray with nonstick cooking spray.
- In a medium bowl, combine Parmesan cheese, Italian seasoning and bread crumbs.
- Melt butter in a separate bowl.
- Dip each pork chop in butter then coat in crumb mixture and place on prepared baking sheet. Continue until all pork chops are coated and on the pan.
- Cut potatoes into halves and toss in olive oil.
- Place potatoes on pan around pork chops.
- Season pork chops and potatoes with salt and pepper, to taste.
- Bake for 35-40 minutes or until pork chops are cooked through and potatoes are slightly browned.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I love all of your recipes, but I would REALLY love it if you could include the nutrition information!
Just scroll down underneath the recipe directions and it will say “Get Nutrition Info”. Just click on that and it will give you the nutritional information on this recipe.
Is that sausage in there with pork chops and potatoes?
It’s not sausage. It’s the fingerling potatoes. They have red ones too.
This is definitely a keeper! Very good and easy and with ingredients that you already have on hand. My husband loves it! Thanks for sharing!
So glad you liked it!! Have a great week.
Very tasty! A question- I sprayed my foil with non stick spray but still the chops stuck pretty badly to the foil and it was hard to separate after cooking. Suggestions?
Maybe spray a little thicker. That has not really been an issue with this recipe.
Can I just chop some russet potatoes instead of using the fingerling? would it change the cooking time?
You could use diced russet potatoes too.
I skip the spray and just use parchment paper ontop of the foil.
Perfect Dinner! Made this tonight and it was very easy to make. Followed the recipe and instruction to the dot and came out perfectly. The meat was soft and tender.
This recipe is saving me tonight! The cupboards are BARE and I have nothing but beautiful pork chops and potatoes. Sadly, no veggies. I’m disabled & not doing well enough to go shopping so I’m just doing the best I can with what I have. Your recipe made me realize I could still have a nicely prepared meal. My legs aren’t strong enough for me to do anything on the stovetop. I just want to thank you for such an easy recipe. I don’t have to be on my feet for long so I can preserve my energy with this dish. I was feeling discouraged before I found your page. Very appreciative!!! Much love from Philly! You’re the best!
As a single mother, this is my “go to” recipe! As a first try, I was desperate! I just needed a good healthy meal on the table. I used what I had in the kitchen and didn’t batter anything. The core instructions were on point!
Thank you!
You know what? I’m going to make this tonight, but backwards. Im going to toss the potatoes in the butter and crumbs. And just barefaced porkchops.
Oh that sounds yummy!