Baked pork chop recipes with potatoes made with bone-in chops, Yukon Gold potatoes, garlic, herbs, and olive oil for a tender, one-pan family dinner.
Ingredients You Will Need
| Ingredient | Quantity | Expert Tip / Substitution |
|---|---|---|
| Bone-in Pork Chops | 4 (1-inch thick) | Bone-in keeps them juicy. Boneless works for faster cooking. |
| Yukon Gold or Russet Potatoes | 3–4 medium | Yukon Golds are creamy; Russets give crisp edges. Try sweet potatoes for variety. |
| Olive Oil | 3 tbsp | Avocado oil works for high-heat roasting. |
| Garlic & Herb Seasoning | 1 tbsp | Blend garlic powder, rosemary, thyme, paprika. |
| Salt & Pepper | To taste | Use sea salt or pink salt for depth of flavor. |
| Paprika | 1 tsp | Adds color and smoky flavor. |
| Chicken Broth or Cream (Optional) | ½ cup | For creamy garlic sauce or light pan gravy. |
Step-by-Step Instructions
1. Preheat Oven
Set oven to 400°F (200°C) — the perfect temperature for even roasting.
2. Season Pork Chops
Rub chops with olive oil, garlic & herb seasoning, paprika, salt, and pepper.
3. Prepare Potatoes
Cut Yukon Gold or Russet potatoes into chunks. Toss with olive oil, rosemary, paprika, and salt until coated.
4. Arrange on Pan
Spread potatoes on a sheet pan, place pork chops on top for a one-pan dinner that cooks evenly.
5. Bake
Bake for 25–30 minutes until pork reaches 145°F internally and potatoes are tender.
6. Rest & Serve
Rest pork chops for 5 minutes before slicing to keep them juicy.
This method guarantees perfectly roasted potatoes and flavorful pork every time.
Pro Tips for Baked Pork Chop Recipes with Potatoes
- Choose bone-in pork chops for maximum juiciness.
- Sear before baking to develop a golden crust.
- Cut potatoes evenly to ensure even roasting.
- Add flavor twists – ranch seasoning, garlic butter, or smoked paprika.
- Make a creamy garlic sauce with broth and cream for a richer dish.
- Top with cheese in last 5 minutes for a cheesy potato bake variation.
- Rest pork chops before slicing to retain juices.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~420 |
| Protein | 34g |
| Carbohydrates | 28g |
| Fat | 18g |
| Fiber | 3g |
| Iron | 12% DV |
| Potassium | 20% DV |
| Vitamin B12 | 25% DV |
Serving Suggestions
- With Green Veggies: Pair with roasted green beans, asparagus, or broccoli.
- With Salad: A crisp garden salad balances the richness of pork and potatoes.
- Add Sauce: Serve with creamy garlic sauce or a tangy mustard glaze.
- Family Style: Serve straight from the sheet pan for a rustic, cozy presentation.
- For Guests: Plate with garnish of fresh rosemary for a restaurant-style look.
Storage & Reheating
| Storage | Reheating |
|---|---|
| • Store leftover baked pork chop recipes with potatoes in an airtight container and refrigerate for up to 3 days.• Freeze portions in freezer-safe bags for up to 2 months and thaw overnight before reheating. | • Reheat in a 300°F oven for 10–12 minutes until hot and potatoes are crispy.• Use an air fryer for 3–5 minutes for extra crunch.• Avoid microwaving as it can dry out pork chops. |
FAQs for Baked Pork Chop Recipes with Potatoes
Q1: How long to bake pork chops and potatoes?
Bake for 25–30 minutes at 400°F.
Q2: Best potatoes to use?
Yukon Gold or Russet potatoes roast best.
Q3: Bone-in or boneless pork chops?
Bone-in stays juicier, but boneless is faster.
Q4: Can I make this a sheet pan meal?
Yes — it’s perfect as a one-pan pork chop dinner.
Q5: How do I keep pork chops tender?
Let them rest before slicing.
Final Thoughts
Baked pork chop recipes with potatoes are the ultimate one-pan comfort food — easy, flavorful, and satisfying. With the right seasoning, evenly cut potatoes, and careful cooking, you’ll get juicy pork chops and perfectly roasted potatoes every time. This dish is a reliable, family-friendly dinner that’s both wholesome and restaurant-worthy.
