Craving an effortlessly delicious and healthy weeknight dinner? This easy sheet pan pork chops with potatoes and green beans recipe is your ultimate one-pan wonder! Get ready for tender pork chops, crispy roasted potatoes, and vibrant green beans, all seasoned to perfection and cooked together in under an hour for a truly satisfying and simple family meal.
Jump to:
- Why You'll Want to Make Easy Sheet Pan Pork Chops with Potatoes and Green Beans
- Ingredients - Here's What You'll Need to Make Easy Sheet Pan Pork Chops with Potatoes and Green Bean
- Steps to Make Easy Sheet Pan Pork Chops with Potatoes and Green Beans
- Frequently Asked Questions
- Recipe Tips and Tricks
- Other Great Pork Recipes
- Recipe
Why You'll Want to Make Easy Sheet Pan Pork Chops with Potatoes and Green Beans
- Weeknight Dinner Hero: Short on prep and cook time? This recipe is your savior! Everything cooks on one pan, minimizing mess and maximizing flavor.
- Easy Cleanup: No more scrubbing multiple pots and pans! This sheet pan dinner means less cleanup time, leaving you more time to relax after a long day.
- Family-Friendly: This crowd-pleasing combination of tender pork chops, crispy potatoes, and fresh green beans is sure to be a hit with everyone at the table.
- Healthy and Hearty: This one-pan meal provides a complete and balanced dinner with protein from the pork chops, carbohydrates from the potatoes, and vitamins from the green beans.
Ingredients - Here's What You'll Need to Make Easy Sheet Pan Pork Chops with Potatoes and Green Bean
Steps to Make Easy Sheet Pan Pork Chops with Potatoes and Green Beans
- Preheat oven to 425°F. Wash and scrub the baby red potatoes. Cut them in half and place in a large bowl. Then, add two tablespoons of olive oil.
- Next, add garlic powder, Kosher salt, and freshly ground black pepper. Then, use a rubber spatula to stir the potatoes with the oil and spices.
- Line a half sheet pan with extra wide heavy duty non-stick aluminum foil. If you can't find extra wide heavy duty non-stick aluminum foil, then use extra wide heavy duty aluminum foil and spray it with non-stick cooking spray. Then, place the potatoes on one side of the pan, with the cut side facing down. Bake for 15 minutes and prepare the pork chops.
- To prepare the pork chops, pat them dry with paper towels and place them in a single layer a large plate. Then, use one tablespoon of olive oil to coat both sides of all the pork chops.
- Sprinkle Kosher salt, freshly ground black pepper, and smoked paprika over the top of the porks chops, then use your fingers to rub the spices into the meat.
- Flip the pork chops over and repeat the salt, pepper, and paprika on the other side, making sure to rub the spices into the meat with your fingers.
- After 15 minutes, remove the sheet pan from the oven and place on a wire cooling rack. Add the prepared pork chops in a single layer in the middle of the pan. Return the pan to the oven and bake for 10 minutes, while you prepare the green beans.
- In the same bowl the potatoes were prepared in, place the green beans and one tablespoon of olive oil.
- Then, add freshly ground black pepper and Kosher salt.
- Stir the green beans to coat them in the oil, salt and pepper.
- Remove the pan from the oven, place on the wire cooling rack, and use a pair of tongs to flip the pork chops over.
- Then, add the prepared green beans to the empty portion of the pan. Return the pan to the oven and bake for 15 minutes, or until the internal temperature of the pork reaches 145°F.
- Remove the pan from the oven and serve immediately.
Easy Sheet Pan Pork Chops with Potatoes and Green Beans is a dream come true for busy home cooks, offering a one-pan solution that's packed with taste. With minimal prep, and easy cleanup, this dish is sure to become a staple in your meal plan. Impress your family with a delicious and satisfying dinner – all in under an hour!
Frequently Asked Questions
You can use any type of potato you like for this recipe. Baby potatoes, red potatoes, or Yukon Gold potatoes all work well. Just be sure to cut them into similar-sized pieces so they cook evenly.
Absolutely! Bone-in pork chops add extra flavor to the dish. However, you may need to adjust the cooking time slightly as they will take a few minutes longer to cook through. Use a meat thermometer to check for an internal temperature of 145°F.
No problem! You can easily substitute other vegetables in their place. Asparagus, broccoli florets, or Brussels sprouts would all be delicious options. Just adjust the cooking time based on the chosen vegetable.
Yes! You can marinate the pork chops and chop the potatoes in advance. Store them in separate containers in the refrigerator for up to 24 hours before assembling the sheet pan.
Recipe Tips and Tricks
- Size Matters: Ensure even cooking by cutting the potatoes into uniform cubes or wedges.
- Starch Makes a Difference: Soak cut potatoes in cold water for 10 minutes before roasting. This removes some of the surface starch, promoting crispier edges and a fluffier interior.
- Roasted or Blanched? For a deeper caramelized flavor, roast the green beans alongside the potatoes and pork chops. But if you prefer a brighter green color, blanch them for a few minutes in boiling water before adding them to the sheet pan.
- Tenderize for Extra Juiciness: Brine your pork chops for 30 minutes in a solution of water, salt, and sugar before seasoning. This helps lock in moisture and creates a more tender chop.
Other Great Pork Recipes
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Easy Sheet Pan Pork Chops with Potatoes and Green Beans
Equipment
- half-sheet pan
- Extra Wide Heavy Duty Non-Stick Aluminum Foil
- wire cooling rack
- Tongs
- Large Bowl
Ingredients
- 1 lb Baby Red Potatoes washed and cut in half
- 4 Boneless Thick-Cut Pork Chops
- ½ lb Fresh Green Beans washed and trimmed
- 2 ½ teaspoon Kosher Salt divided
- 2 tsp Freshly Ground Black Pepper divided
- ¼ c Olive Oil divided
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
Instructions
- Preheat oven to 425°F.
- Wash the baby red potatoes, cut them in half and place them in a large bowl along with 2 tbs of olive oil, 1 teaspoon Kosher salt, ¼ teaspoon of freshly ground black pepper, and the garlic powder. Then, use a rubber spatula to stir the potatoes with the oil and spices. Line a half sheet pan with extra wide heavy duty non-stick aluminum foil. Then, place the potatoes, cut side facing down, on one side of the pan and bake for 15 minutes.
- To prepare the pork chops, pat them dry with paper towels and place them in a single layer a large plate. Then, use one tablespoon of olive oil to coat both sides of the pork chops. Sprinkle 1 teaspoon Kosher salt, ½ teaspoon freshly ground black pepper, and the smoked paprika over the top of the porks chops, then use your fingers to rub the spices into the meat. Flip the pork chops over and repeat the salt, pepper, and paprika on the other side, making sure to rub the spices into the meat with your fingers. Remove the sheet pan from the oven and place on a wire cooling rack. Add the prepared pork chops in a single layer in the middle of the pan. Return the pan to the oven and bake for 10 minutes.
- In the same bowl the potatoes were prepared in, place the green beans, 1 tbs of olive oil, ¼ teaspoon freshly ground black pepper, and ½ teaspoon Kosher salt. Then, use a rubber spatula and stir the green beans to coat them in the oil and spices.
- Remove the pan from the oven, place on the wire cooling rack, and use a pair of tongs to flip the pork chops over. Then, add the prepared green beans to the empty portion of the pan. Return the pan to the oven and bake for 15 minutes, or until the internal temperature of the pork reaches 145°F. Remove the pan from the oven and serve immediately.
- Yield 4 servings
Tips/Notes
- If you can't find extra wide heavy duty non-stick aluminum foil, then use extra wide heavy duty aluminum foil and spray it with non-stick cooking spray.
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