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Sheet Pan Pork Chops: Easy One-Pan Dinner for Busy Nights

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Juicy bone-in pork chops and caramelized roasted vegetables, all cooked together on a single sheet pan for a quick, comforting, and soul-soothing weeknight dinner that comes together in under 45 minutes.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups baby potatoes, halved (Yukon Gold or red potatoes)
  • 2 cups broccoli florets
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 red onion, cut into wedges
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Fresh parsley, chopped (optional garnish)
  • Lemon wedges (optional garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper or foil for easy cleanup. While the oven heats, let the pork chops sit at room temperature for about 15 minutes.
  2. Pat the pork chops dry with paper towels. Season both sides generously with garlic powder, smoked paprika, dried thyme, salt, and pepper. Drizzle with 2 tablespoons of olive oil and rub the seasoning all over. Set aside.
  3. In a large bowl, toss the halved baby potatoes, broccoli florets, bell pepper chunks, red onion wedges, and smashed garlic cloves with 2 tablespoons of olive oil, dried rosemary, salt, and pepper. Make sure everything is evenly coated.
  4. Place the seasoned pork chops in the center of the pan, leaving a little space between each. Scatter the vegetables around them in a single layer. Don’t overcrowd—if things are piled on top of each other, they’ll steam instead of roast. Use two pans if needed.
  5. Roast for 20 minutes. After 20 minutes, remove the pan from the oven. Use tongs to flip the pork chops. Give the vegetables a quick stir with a spatula so they brown evenly.
  6. Return to the oven and roast for another 10-15 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C). The vegetables should be tender and caramelized at the edges.
  7. Transfer the pork chops to a cutting board and let them rest for 5 minutes. Meanwhile, keep the vegetables warm in the oven (turn it off and leave the door slightly ajar).
  8. Serve and enjoy. Arrange the roasted vegetables on plates, top with a pork chop, and garnish with fresh parsley and a squeeze of lemon if desired.

Notes

Pat the pork chops dry before seasoning to ensure a golden crust. Use a meat thermometer to avoid overcooking; pull at 145°F (63°C). Cut vegetables to uniform sizes for even cooking. Avoid overcrowding the pan to prevent steaming. Let the pork chops rest for 5 minutes before serving to keep them juicy.

Nutrition

Keywords: sheet pan pork chops, one-pan dinner, easy weeknight dinner, roasted pork chops, pork chop recipe, sheet pan meal, comfort food, quick dinner

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