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This sheet pan pork chop and potato dinner has saved my weeknights more times than I can count. When I need a complete meal with minimal fuss, this recipe delivers restaurant-quality results with practically zero cleanup.
I first created this recipe when hosting my in-laws for dinner after a long workday. The combination of tender pork and crispy potatoes impressed everyone so much that it's now requested at every family gathering.
Ingredients
- Bone-in pork chops: They stay juicier than boneless and provide better flavor. Look for chops with a pinkish-red color and some marbling.
- Olive oil: Helps seasonings adhere and promotes browning. Use a good quality extra virgin for best flavor.
- Garlic powder: Provides even garlic flavor without burning. Fresh garlic would burn at this high temperature.
- Onion powder: Adds savory depth without the texture of fresh onions.
- Smoked paprika: Brings a subtle smoky flavor that complements pork beautifully. Spanish paprika works best.
- Salt and pepper: Essential for bringing out all the other flavors.
- Fresh rosemary and thyme: These aromatic herbs infuse the meat with incredible flavor. Fresh herbs are preferable but dried work in a pinch.
- Dijon mustard: Creates a tangy base for the glaze that helps other flavors adhere to the meat.
- Honey: Balances the tangy mustard with natural sweetness and helps create a beautiful caramelized exterior.
- Baby potatoes: Their small size allows them to cook at the same rate as the pork. Choose potatoes of similar size for even cooking.
- Olive oil: Helps achieve crispy exteriors and prevents sticking.
- Salt and pepper: Enhances the natural potato flavor.
Step-by-Step Instructions
- Preparation:
- Preheat your oven to 400°F. This temperature is crucial for achieving the perfect balance of juicy pork and crispy potatoes. Use the middle rack for even cooking.
- Season the Pork:
- Combine olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl. Thoroughly coat each pork chop by hand, ensuring the seasonings reach all surfaces. Allow the chops to marinate for at least 15 minutes to absorb flavors. During busy weeknights, I often season the meat in the morning and refrigerate until dinnertime.
- Prepare the Potatoes:
- Arrange the halved potatoes in a single layer on your sheet pan, ensuring they aren't overcrowded. Drizzle with olive oil and sprinkle with salt, pepper, and half the herbs. Use your hands to toss potatoes until evenly coated. The cut sides should face down for maximum browning.
- Create Space for Pork:
- Push the potatoes toward the edges of the pan, leaving the center area open. This arrangement allows the meat juices to flavor the potatoes without making them soggy.
- Make the Glaze:
- Whisk together Dijon mustard and honey until completely smooth. This sweet-tangy glaze will caramelize beautifully in the oven and lock moisture inside the pork.
- Arrange and Finish Seasoning:
- Place the seasoned pork chops in the center of the pan. Brush the honey Dijon mixture generously over the top of each chop. Sprinkle remaining herbs over everything for a fresh aromatic finish.
- Bake to Perfection:
- Bake for 30-35 minutes until pork reaches 145°F internally. The potatoes should be fork-tender with golden crispy edges. For thicker chops, you may need an additional 5 minutes. Using a meat thermometer is essential for perfect doneness.
- Optional Broil:
- For extra crispiness, switch to broil for the final 2-3 minutes. Watch carefully to prevent burning. This step creates a beautiful caramelized finish on both the meat and potatoes.
- Rest Before Serving:
- Allow the pork chops to rest for 5 minutes before serving. This crucial step allows juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.
- Garnish and Serve:
- Sprinkle with fresh parsley and grated Parmesan if desired. Serve directly from the sheet pan for a rustic presentation or plate individually.
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The honey Dijon glaze is my secret weapon in this recipe. I discovered it by accident when trying to use up pantry staples during a snowstorm. My husband declared it the best pork chop he'd ever tasted, and I've never made them any other way since.
Frequently Asked Questions
- → Can I use boneless pork chops instead of bone-in?
Yes, you can use boneless pork chops. However, they may cook faster, so keep an eye on the internal temperature to prevent overcooking.
- → What other vegetables can I add to this dish?
Feel free to add carrots, Brussels sprouts, bell peppers, or any other vegetables that roast well to the sheet pan for more variety.
- → What is the best way to store leftovers?
Leftover pork chops and potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- → Can I substitute fresh herbs with dried?
Yes, you can substitute fresh rosemary and thyme with dried herbs. Use about one-third the amount of dried herbs as their fresh equivalents.
- → How can I ensure my pork chops remain juicy?
Ensure the pork chops are not overcooked by using a meat thermometer. Remove them from the oven when their internal temperature reaches 145°F (63°C) and let them rest for 5 minutes before serving.