Protein-packed pork chop sheet pan meal.

This pork chops and potatoes sheet pan meal is the ultimate comfort food, combining juicy, savory pork chops with golden, crispy potatoes and optional roasted vegetables. The marinade infuses everything with garlic, herbs, and a hint of mustard, creating layers of flavor in every bite. Perfect for cozy weeknight dinners or relaxed Sunday meals, this dish is hearty and satisfying, yet simple to prepare and clean up. Serve it with a fresh green salad or applesauce for balance. The blend of tender meat and crispy potatoes makes it a family favorite, ideal for sharing around the table any time of year.

Ingredients

• 4 bone-in or boneless pork chops (about 1-inch thick)
• 1½ lbs. baby potatoes, halved or quartered
• 1 red onion, sliced
• 1–2 cups carrots, sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried rosemary or thyme
• 1 teaspoon paprika
• 1 tablespoon Dijon mustard (optional)
• Fresh parsley, chopped for garnish (optional)

Directions

1. Preheat Oven: Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
2. Prepare Marinade: In a bowl, mix olive oil, garlic, salt, pepper, rosemary/thyme, paprika, and Dijon mustard (if using).
3. Prep Potatoes & Veggies: Toss potatoes and optional veggies with half the marinade. Spread evenly on the sheet pan.
4. Prep Pork Chops: Rub pork chops with the remaining marinade. Place them among the potatoes and veggies.
5. Roast: Bake for 25–30 minutes, flipping pork chops halfway through, until pork reaches an internal temp of 145° F and potatoes are golden and tender.
6. Serve: Garnish with fresh parsley and serve immediately.

Tips

• Additions: Try adding grape or other tomatoes, green beans or Brussels sprouts for extra veggies.
• For Extra Flavor: Squeeze fresh lemon over everything before serving.