Baked pork chops and potatoes are a flavorful sheet pan dinner that you can have ready for the oven in 30 minutes! These pork chops are juicy and tender, slathered with a garlicky soy marinade and roasted until golden and crispy.
These garlicky, savory pork chops and potatoes are a two-for-one meal that makes dinner prep a breeze. The secret to ultra-juicy, tender pork chops is a flavorful soy and garlic marinade, combined with the heat of the oven that locks in all the flavor. Add some crispy roasted potatoes to the same pan, and your weeknight dinners just got that much tastier!
Why You’ll Love This Pork Chop and Potato Recipe
- All in one pan. Who doesn’t love the convenience of a sheet pan dinner? This recipe cooks your protein and side dish all on the same pan, for a quick meal with next to zero cleanup.
- Full of flavor. Tender and buttery, oven-roasted potatoes soak up all the rich flavors from the savory marinade while they roast alongside the pork chops.
- Easy meal prep. If you’re one to plan you meals ahead for the week, you can get a head start on your pork chops the night before. It makes roasting that much easier the following day.
Ingredients You’ll Need
- For the Pork Chops: Boneless pork chops, soy sauce, Worcestershire sauce, garlic, lemon juice, olive oil, chopped parsley, and ground black pepper.
- For the Potatoes: Baby Yukon Gold potatoes, olive oil, lemon juice, garlic, oregano, salt, and pepper.
How to Make Pork Chops and Potatoes
- Marinate the pork. Add your pork chops to a large Ziploc bag along with soy sauce, Worchestershire sauce, garlic, lemon juice, olive oil, parsley, and pepper. Seal and toss to coat, then place the bag into the fridge to marinate for at least 30 minutes.
- Prepare the potatoes. Next, parboil the potatoes for a couple of minutes, give them a rinse, and cut them in half. Toss the chopped potatoes in a bowl with olive oil, lemon juice, garlic, oregano, salt, and pepper until they’re evenly coated.
- Assemble. Spread your potatoes over one half of a greased sheet pan. Take your chops out of the marinade and nestle them on the pan next to the potatoes.
- Bake. Place the whole sheet pan into the oven and bake at 375ºF for 35-40 minutes, until the pork is cooked through and the potatoes are fork-tender.
- Serve! Once the pan is out of the oven, let the pork rest for about 3 minutes so that the juices redistribute. Garnish the pork and potatoes with chopped parsley, then plate and serve.
How Long Does It Take to Cook Pork Chops in the Oven?
These sheet pan pork chops will take about 35-40 minutes at 375ºF depending on the thickness of your chops and your individual oven. Pork chops are done when the internal temperature reaches 150°F degrees on an instant-read thermometer. By this time, your potatoes should also be crisped up on the outside and tender on the inside.
Tips for The Best Baked Pork Chops
- Thicker is better. When it comes to choosing pork chops to bake, go for chops with a thickness of at least 1 inch. This will keep the meat tender and juicy as it bakes, while thinner cuts tend to dry out faster.
- Make ahead. Marinate your pork chops and season the potatoes up to 24 hours ahead. Keep them stored airtight in the fridge until you’re ready to bake them.
- Don’t skip the resting time. After taking your chops out of the oven, leave them to rest for at least 3 minutes before you slice into them. This helps to lock in the juices. Covering them with foil as they rest can help to keep them warm.
- Cut the chops yourself. An easy way to save money and ensure thick pork slices is to chop them up yourself. You can buy a half or whole pork loin and cut it into even pieces for this recipe.
- Add more veggies. Round out your sheet pan with more vegetables with similar cooking times. Broccoli, asparagus, and zucchini are all good options.
- Use bone-in pork chops. You can swap the boneless chops in this recipe for bone-in pork chops. Note that you’ll need to increase the baking time so they cook through all the way.
- Use a different marinade. Change up the flavor profile and marinade these pork chops in the mustard sauce from my crock pot pork chops.
- Skip the potatoes. For a low-carb dinner, bake the pork on its own, or add your choice of vegetables to the pan in place of the potatoes (see above). Also check out my classic oven-baked pork chops recipe.
What to Serve With Pork Chops and Potatoes
Since this baked pork chops recipe comes with it’s own side dish, it doesn’t take much to make your pork chops and potatoes a complete meal. Add an easy veggie side like these lemon butter green beans or maple roasted carrots, or go Southern-style with garlic butter collard greens. For something lighter, a fresh chopped salad or this creamy broccoli apple salad goes amazing with pork.
Storage and Reheating
- Fridge. Store leftovers airtight in the fridge for up to 3 days. I like to store the pork and potatoes together so that the flavors can continue to blend, but you can pack them up separately if you prefer.
- To Reheat. Microwave the pork and potatoes in 20-second intervals, or put them back in the oven at 300°F until they’re warmed through. Add a dash of water or broth to keep them moist on the reheat.
- Freeze. I usually recommend freezing pork before it’s cooked. Combine the uncooked pork chops with the marinade and then freeze it for up to 3 months. Thaw the chops fully in the fridge at least 24 hours before baking them.
More Easy Pork Recipes
- Skillet Pork Chops
- Roasted Pork Loin
- Instant Pot Pork Chops
- Easy Stuffed Pork Chops
- Breaded Baked Pork Chops
Baked Pork Chops and Potatoes
- 4 boneless pork chops
- 1 tablespoon olive oil
- 2 tablespoons low sodium soy sauce
- 1 tablespoon low sodium Worcestershire sauce
- 4 cloves garlic minced
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- 1 pound baby Yukon gold potatoes
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- salt and fresh ground pepper to taste
- chopped fresh parsley for garnish
- Combine olive oil, soy sauce, Worcestershire sauce, garlic, lemon juice and parsley in a ziploc bag.
- Add pork chops to the ziploc bag; close and turn to coat evenly.
- Refrigerate for 30 minutes to 1 hour.
- Preheat oven to 375°F.
- Grease a large sheet pan with cooking spray and set aside.
- Precook the potatoes in boiling water for 3 minutes; rinse with cold water and drain.
- In a small mixing bowl combine olive oil, lemon juice, garlic, oregano, salt and pepper; gently toss the potatoes with the mixture.
- Transfer potatoes onto one side of previously prepared sheet pan.
- Remove pork chops from the marinade; discard marinade.
- Arrange the pork chops onto the opposite side of the potatoes.
- Place sheet pan in the oven and roast for 35 to 40 minutes, or until pork chops are cooked through and potatoes are fork tender.
- Internal temperature of the pork chops should be around 145°F to 150°F degrees.
- Remove from oven and let rest about 3 minutes.
- Garnish with chopped parsley.
- To Store: Keep in a resealable bag or an airtight container in the fridge for up to 3 days.
- To Reheat: Heat for 20-second intervals in the microwave, or in the oven at 300°F with a dash of broth, until warmed through.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.