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

Baked Pork Chops and Potatoes

Katerina | Diethood
These baked pork chops and potatoes slathered with a garlicky marinade are an easy sheet pan dinner filled with delicious, savory flavor. Just add your favorite side salad and serve!
Servings : 4
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients
  

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

Instructions
 

  • 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.

Equipment

  • Oven

Notes

  • 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.

Nutrition

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

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: pork chop and potato recipe, pork chops and potatoes