These Baked Pork Chops and Potatoes are a savory, hearty dinner that brings juicy pork and golden brown potatoes together in one pan. High heat gives the pork a delicious crust while the potatoes roast until beautifully browned, making this an easy, satisfying meal you'll want to add to the weeknight rotation.
Baked Pork Chops and Potatoes Recipe Essentials
- 🍽️ Course: Main Course
- ⏱️ Cooking Time: 50 Minutes
- 🍴 Servings: 4
- 🧄 Flavor Profile: Savory, smoky, garlicky, and herbaceous
- 🍚 Best Served With: A green salad, roasted vegetables, applesauce, or BBQ sauce for dipping
- 🧊 Make Ahead?: Yes, leftovers can be refrigerated for up to 3 days and gently reheated.
Summarize and Save This Content On
I've definitely had those 5:30 pm moments when dinner needs to happen, but I have no idea what to put on the table, and this family-friendly one-pan dinner has become a busy weeknight savior.
I love that I don't have to babysit pans on the stovetop-the potatoes get a head start in the oven, then the pork chops go in later so everything finishes at the same time without the pork drying out.
Some other baked pork chop recipes you should try are my easy baked pork chops and stuffing and this easy pork chop casserole.
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Why This Recipe Works
- Uses pantry seasonings: This recipe uses simple, everyday spices like garlic powder and Italian seasoning so you don't have to purchase anything fancy to make the meal.
- Made in one pan: The pork loin chops and potatoes go in the oven on a single sheet pan to save you time on washing dishes later.
- Cooks in stages: The potatoes get started first and partially cooked and then finished with the pork chops. This way the potatoes are tender and the pork is juicy.
- Pork rests at 145°F: Cook the pork chops until they reach 145°F, then let them rest so they stay tender and juicy when it's time to eat.
Ingredients
The key elements of this pork and potato recipe are listed below!
- Baby potatoes: These potatoes have thin skin, so you don't need to peel them, and the only work is slicing them in half. You can use other potatoes like Yukon Gold for this recipe. Try these air-fried small potatoes, too!
- Pork loin chops: I use even-thickness boneless center-cut pork loin chops in this recipe, and I prefer ¾ inch if possible. Bone-in pork chops take longer to cook, but are packed with flavor. If you like bone-in pork, you should try my baked bone-in pork chops recipe as well.
- Smoked paprika: I like to call this my secret ingredient because it adds a lovely smokiness to the pork that mimics grilling. It also adds some color, too.
- Italian seasoning: This is optional, but I love the combination of herbs. If you like, you can use a combination of thyme and rosemary instead.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Swap the spices: Add some heat with ¼ teaspoon of this chipotle chili pepper powder, or use your favorite seasoning blend!
- Use sweet potatoes: Replace baby potatoes with cubed sweet potatoes. They caramelize beautifully in the oven! Reduce the cooking time by 5-10 minutes because they take a little less time to cook than regular potatoes.
- BBQ glaze the pork: Brush the pork loin chops with your favorite BBQ sauce during the last 5 minutes of cooking to add a sweet, savory glaze.
How to Make Baked Pork Chops and Potatoes
Preheat your oven to 425F and line your baking sheet with parchment paper before getting started on these baked pork chops and baby potatoes.
Step 1: Season the potatoes. Add your sliced baby potatoes to the prepared baking sheet with olive oil and half of the divided spices. Then, gently toss the potatoes until they are fully coated.
Step 2: Arrange and bake: Arrange them in a single layer with the cut side down. Pop them in the oven to bake for about 25 minutes or until they begin to soften.
Step 3: Season the pork chops. Now you can coat each side of the pork chops with the smoked paprika garlic seasoning rub.
Step 4: Add them to the pan. Add the chops to the pan with the potatoes. Ensure they lie flat and there's space between each chop.
Step 5: Finish baking. Place the baking sheet back into the oven and bake for another 10 minutes or until the pork is cooked and the potatoes are golden and tender.
Step 6: Rest and serve. Allow the pork a few minutes to rest before you slice and enjoy! Serve with homemade honey mustard dip on the side!
Expert Tips
- Check the pork with a thermometer: Use the time as a guide, but the real test is with a meat thermometer. Cook the pork chops to an internal temperature of 145°F and then allow them to rest for a few minutes before serving.
- Pat the pork dry thoroughly: Before seasoning the pork chops, pat them dry thoroughly with paper towels. This will not only help the spices stick, but also help them develop a nice crust in the oven.
- Don't crowd the pan: There should be some space between the potatoes and the pork. If you crowd the pan, it will keep your food from cooking evenly. Divide it between two pans, if needed.
- Storage directions: Place any leftovers into an airtight container and refrigerate them for up to 3 days.
- Avoid reheating in the microwave: Reheat your pork chops and potatoes in a skillet with a splash of broth or in a 325°F oven. Your microwave will make the pork very dry and tough.
Make my crockpot pork chops and potatoes if you're looking for a slow cooker version.
Serving Suggestions
- Vegetable side ideas: If you want a more balanced meal, prepare a veggie dish like hot honey carrots or asparagus in the broiler.
- Dipping sauces: Go simple with ketchup or your favorite bottled ranch. You can also make something homemade and delicious, like this Buffalo Wild Wings copycat spicy garlic sauce for some heat.
- Quick dinner: This is the perfect easy weeknight dinner that's ready in under an hour. Enjoy it as is, or prepare some air fryer baked dinner rolls as a quick pairing.
Baked Pork Chops and Potatoes Recipe FAQs
The baby potatoes need a minimum of 30 minutes to cook. In this recipe we give them a head start in the oven. If your potatoes are still not tender, place them back into the oven, but remove the pork chops if they're ready.
I don't recommend it because the potatoes take on a mush or /mealy texture when thawed and reheated.
They should be cooked to an internal temperature of 145°F in the thickest part of the pork chop. Rest the chops for 3-5 minutes to allow the juices to redistribute and the pork to carryover cook.
You can prepare the oven-baked pork chops with potatoes up to 24 hours ahead for meal prep and keep them in the fridge. However, I wouldn't cut the potatoes early. When left out, they turn brown. If you want to prep ahead, cook the pork and potatoes for best results.
More Delicious Pork Recipes
Do you like pork chop recipes? Here are some recipes you may also like to try.
Baked Pork Chops and Potatoes
Ingredients
- 1½ pounds baby potatoes halved (we used a mix of red,purple and yellow)
- 3 tablespoons olive oil divided, plus more if needed for brushing
- 1 teaspoon garlic powder divided
- 1 teaspoon smoked paprika divided
- 1 teaspoon Italian seasoning divided, optional
- ¾ teaspoon salt divided
- ½ teaspoon freshly ground black pepper divided
- 4 boneless center-cut pork loin chops about ¾ inch thick
- Optional: chopped fresh parsley and lemon wedges for serving
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly grease it with cooking spray.
- Add the baby potatoes to the prepared baking sheet. Toss with 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon Italian seasoning, if using, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Arrange the potatoes cut-side down in a single layer. Bake for 25 minutes.
- While the potatoes bake, pat the pork chops dry with paper towels. Rub them with the remaining 1 tablespoon olive oil.
- Season both sides of the pork chops with the remaining ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon Italian seasoning, if using, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Remove the baking sheet from the oven and turn the potatoes. Arrange the pork chops between the potatoes, leaving a little space around each chop.
- Return the pan to the oven and bake for 7-10 minutes, or until the potatoes are golden and fork-tender and the pork chops reach an internal temperature of 145°F. Begin checking the pork chops after 7 minutes to prevent overcooking.
- Transfer the pork chops to a plate and let them rest for 3-5 minutes.
- Garnish the pork chops and potatoes with chopped fresh parsley and serve with lemon wedges, if desired.
Notes
- Baby potatoes need at least 30 minutes to become tender, so they get a head start in the oven. If they need more time after the pork chops are done, remove the pork chops and return the potatoes to the oven.
- Use the cooking time as a guide, but always check the pork chops with a meat thermometer. They're ready when the thickest part reaches 145°F, then let them rest for a few minutes before serving.
- Leave a little space between the potatoes and pork chops so everything cooks evenly and browns nicely. If the pan feels crowded, divide the ingredients between two pans instead.
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