Description
A simple roast of seasoned pork chops and diced potatoes for a quick weeknight dinner with minimal cleanup.
Ingredients
Scale
- 4 pork chops (about 1-inch thick)
- 4 medium potatoes, diced into 1-inch cubes
- 2 tablespoons olive oil (or 1 tablespoon oil + 1 tablespoon melted butter)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley or thyme, finely chopped, for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a sheet pan with foil or parchment for easy cleanup.
- Toss the diced potatoes with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on the sheet pan, leaving space for the pork chops.
- Pat the pork chops dry and rub with the remaining olive oil, then season both sides with salt, pepper, and the remaining garlic and onion powders. Add a pinch more paprika if desired.
- Place the pork chops on the pan next to the potatoes with space in between.
- Bake for 25–30 minutes, flipping the potatoes once halfway through. The pork chops are done when an instant-read thermometer reads 145°F (63°C).
- Remove from the oven and let the chops rest for 3–5 minutes before garnishing with fresh herbs and serving warm.
Notes
For richer flavor, use melted butter along with the olive oil. If desired, substitute paprika with smoked paprika for a smoky taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: sheet pan dinner, pork chops, easy weeknight dinner, roasted potatoes