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Baked Pork Chops and Potatoes

Kept tender by a tangy soy and garlic marinade and made crispy in the oven, these Baked Pork Chops and Potatoes really pack in the flavor. The golden-brown potatoes soak up the juices from the pork chops, bringing everything together beautifully.

Looking for a more traditional pork chops recipe? Try these Oven Baked Bone-In Pork Chops with garlic butter sauce.

Garlicky Roasted Pork Chops and Potatoes

The key to the juicy tenderness of these pork chops is the flavor-rich soy and garlic marinade. Marinating the pork adds moisture and locks in the meat’s natural juices when you put it in the oven. Plus, it makes for the perfect blend of tangy, garlicky, sweet and savory.

This two-in-one dish really does make dinner prep so much easier. With one side already taken care of in the form of tender, buttery oven-roasted potatoes that soak up all those rich flavors, your work to put dinner on the table gets pretty much cut in half. That makes this meal perfect for busy days when you just want to relax while you wait for the timer to ding.

Halved baby Yukon potatoes seasoned and laid out on a sheet pan.

What You’ll Need

With just a handful of fresh and healthy ingredients, this meal serves up an entree and a side dish all in one. Scroll down to the recipe card to find the exact amounts you’ll need for everything.

  • Pork Chops: Boneless.
  • Olive Oil
  • Soy Sauce: I like to use the low-sodium kind to keep down my salt intake.
  • Worcestershire Sauce
  • Garlic: Chopped finely or minced.
  • Lemon Juice: Don’t substitute this for lemon extract.
  • Fresh Parsley: Chopped.
  • Potatoes: I use baby Yukon gold potatoes, but any other small variety should work.
  • Dried Oregano
  • Salt and Pepper

How to Make Oven-Baked Pork Chops and Potatoes

This recipe is so simple to make. In just 5 easy steps and with just 1 pan, you’ll have a restaurant-quality meal ready to go.

  1. Prep Your Materials: Preheat the oven to 375°F. Grease a large sheet pan with cooking spray and set it aside.
  2. Marinate the Pork: While the oven warms, make the marinade by combining the soy sauce, worcestershire sauce, garlic, lemon juice, olive oil, chopped parsley, and ground black pepper. Pour the marinade into a ziploc bag and add the pork chops. Close the bag and mix the marinade all around, until the meat is coated evenly. Refrigerate the bag for 30 minutes to 1 hour.
  3. Season the Potatoes: Pre-cook the baby Yukon Gold potatoes by boiling them for 3 minutes. Rinse them under cold water, drain them and cut them in half. Mix together the olive oil, lemon juice, garlic, oregano, salt and pepper in a small bowl. Toss the potatoes in the prepared mixture and transfer them to the greased sheet pan.
  4. Add the Pork and Bake: Remove the chops from the marinade and lay them on the greased sheet pan opposite from the potatoes. Cook everything for 35-40 minutes, or until the pork reaches an internal temperature of 150°F degrees and the potatoes are crisp on the outside and fork-tender.
  5. Let Rest and Serve: Remove the pan from the oven and let the pork rest for about 3 minutes. Garnish the pork and potatoes with chopped parsley, then plate and serve them.
A close-up of a soy and garlic pork chop on a sheet pan fresh out of the oven.

Tips for Success

There are a few things to keep in mind if you want your baked pork chops to come out super juicy. Follow these quick tips to keep them moist in the oven.

  • 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.
  • Let Them Rest: Make sure you don’t skip this step! After getting your chops out of the oven, leave them out to rest for at least 3 minutes before you slice them. This helps to lock in the juices. Covering them with foil as they rest can keep them even juicier.
  • Consider Cutting Your Own Chops: One way to save money and ensure thick pork slices is to slice them up yourself. You can buy a half or whole pork loin and cut it into even pieces for this recipe.
Baked Pork Chops and Potatoes laid out on a sheet pan with lemon slices in between.

Variation Ideas

While I adore this recipe exactly the way it is, it leaves tons of room for adjustments. Here are a few ideas to help you shake things up.

  • Put Some Veggies in the Pan: Make these a truly complete meal by tossing some other veggies on the sheet pan. Broccoli and asparagus are both great options, and I love the way zucchini tastes when it soaks up the marinade, too.
  • Go Bone-In: I like using boneless chops because the meat is leaner, but bone-in pork chops make a great option for baking. The extra fats help keep the pork moist, making your chops even juicier. Just make sure you add a little extra time in the oven so they cook through all the way.
  • Use a Different Marinade: I love how the sharpness of the garlic cuts through the tangy flavor of the soy sauce, but you can totally switch things up. Lemon-based marinades also do a really great job of keeping pork tender in the oven.
  • Take Out the Potatoes: If you’re looking to cut down on carbs, this recipe works just as well with just the pork chops. Make the pork by itself, or go ahead and throw some other veggies on there instead.

Serving Suggestions

Since these baked pork chops feature their own built-in side dish, it doesn’t take much to make this a complete meal. Add a veggie on the side like these Lemon Butter Green Beans or Maple Roasted Carrots. A green salad is also a great option.

A platter piled with baked pork chops and golden-brown potatoes.

Storage and Reheating

If you have any leftovers, pop them in a resealable bag or an airtight container. They can stay 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 bag them up separately if you prefer.

When you’re ready to eat, you can heat them up for 20-second intervals in the microwave, or put them back in the oven at 300°F with a dash of broth to keep them moist. Either way, heat them until they’re warmed through.

Does This Dish Freeze Well?

Unfortunately, putting baked pork chops in the freezer messes up their taste and texture. If you don’t think you’re going to use all the pork, freeze it before baking it. If you’re using frozen pork chops in this recipe, make sure to thaw them fully in the fridge at least 24 hours before baking them.

More Protein-Packed Dinner Ideas

Three fully cooked pork chops on a sheet pan surrounded by lemon slices.

Baked Pork Chops and Potatoes

Katerina | Diethood
Kept tender by a tangy soy and garlic marinade and made crispy in the oven, these Baked Pork Chops and Potatoes really pack in the flavor. The golden-brown potatoes soak up the juices from the pork chops, bringing everything together beautifully.
5 from 3 votes
Servings : 4
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes


For the Pork Chops
  • 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
For the Potatoes
  • 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.
  • Serve.


  • Oven


  • 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.


Calories: 343 kcal | Carbohydrates: 24 g | Protein: 28 g | Fat: 14 g | Saturated Fat: 2 g | Cholesterol: 74 mg | Sodium: 373 mg | Potassium: 997 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 315 IU | Vitamin C: 33.7 mg | Calcium: 45 mg | Iron: 2.3 mg | Net Carbs: 22 g

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.

Course: Dinner
Cuisine: American
Keyword: meat and potatoes, oven baked pork chops, sheet pan dinners
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