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This simple Sheet Pan Pork Chops dinner recipe is a whole meal on one pan! Use boneless or bone in pork chops and cook up the most juicy, delicious marinated pork chops, crispy parmesan potatoes and green beans make for a simple weeknight dinner the whole family will love!

Sheet pan with baked pork chops, potatoes and green beans topped with chopped fresh parsley.
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This post is sponsored by the Ohio Pork Council, all opinions are my own. Thanks for supporting pork farmers!

Sheet pan recipes are my jam! I love any recipe that is a whole dinner cooked completely on one dish–easy clean up and a delicious meal!

This recipe includes crispy parmesan potatoes, tender pork chops, and vegetables. A complete dinner that the whole family is going to love!

Love pork chops? We also make this Cream of Mushroom Pork Chops as well as these Lemon Pepper Pork Chops!

Why You Will Love This Sheet Pan Pork Chops Dinner:

  • An entire meal on one pan! Always a win when you can get it all on one dish. The ease of any sheet pan meal is minimal cleanup. You get meat, potatoes and veggies all cooked in one spot! Add some yeast free dinner rolls for a quick, simple addition as well.
  • Simple to prep. Marinade the pork chops and everything else is a matter of tossing ingredients together and adding to a sheet pan. Bake and you are all set!
  • Great for your body! Pork provides nutrients that are hard to get from plant-based diets alone. This meal packs in the things you need like vitamin B12, iron, zinc and essential fatty acids. It’s packed with protein, selenium and choline to keep you going and energized.

Recipe Ingredients:

  • pork chops: you can use bone-in or boneless pork chops for this sheet pan dinner–the recipe gives modifications for both options. Cook times sync up a bit more when using bone in chops since they take a bit longer to cook, however, either will work well! If using boneless, make sure to get at least one inch thick chops.
  • seasoning: a simple combination of sea salt, black pepper and paprika
  • dijon mustard: whenever I make any form of pork, I always use some form of mustard. It rounds out the pork’s flavor so perfectly. A touch of dijon mustard adds that pop in this marinade. If you don’t have any, you could add a bit of ground mustard so you can at least have some of that flavor.
  • balsamic vinegar: a really nice balsamic vinegar if you can get your hands on it. You don’t have to go all out–but a good balsamic goes a long way.
  • olive oil: extra virgin olive oil is our preference.
  • honey: can’t have honey garlic pork chops without it! You could use maple syrup if needed.
  • garlic cloves: freshly minced garlic for the most flavor
  • potatoes: we use petite gold potatoes. Red potatoes are great as well. They cook up nice and crispy. You could use sweet potatoes as well if you would like!
  • parmesan cheese: add freshly grated parmesan to the potatoes and the green beans.
  • green beans: fresh green beans. If you prefer another vegetable, asparagus or broccoli work well.

Step-By-Step Instructions:

  • In a small bowl, whisk together the marinade ingredients. Toss the marinade with with the pork chops. Allow to marinate for about 30 minutes. If you plan to let it sit for more than 30 minutes, place in the refrigerator, but you will want to let them sit out for a bit to bring the meat to room temperature before cooking.
  • Preheat the oven and toss the potato ingredients together. Arrange the potatoes in a single layer on a large baking sheet (lined with parchment paper if desired).
  • Bake for about 20-25 minutes–the amount of time you do this will depend on the type of pork chops you have.
  • Just before the potatoes are ready, toss the green bean ingredients together.
  • For bone in pork chops: if using bone-in pork chops, add the green beans and pork to the pan at the same time and cook for about 18-20 minutes or until the internal temperature of the pork reaches 145°F and green beans are nice and tender.
  • For boneless bork chops: Add just the green beans to the pan and cook for 5 minutes before adding the pork chops and cook for about 12-15 minutes until the pork is cooked.
  • Allow the pork to rest about 5 minutes before serving up

Recipe Tips

  • Make sure and have an instant-read meat thermometer handy. Pork cuts like tenderloin and chops should always be cooked to an internal temperature of 145°F no matter what cooking technique you use! They’re safe to eat with a blush of pink.
  • Cooking time will vary based on the thickness of the pork chops and whether they are boneless or bone-in. Make sure to keep a close eye on the oven when you get about 10 minutes and plan accordingly.
Marinated pork chop on plate with roasted potatoes and cooked green beans.

Storage:

Store leftovers in an airtight container in the refrigerator for 3-4 days. I prefer to store everything in separate containers versus all together.

To freeze leftovers, allow to cool completely before transferring to a freezer safe container. Freeze for up to 3 months. You can make single serve meals if desired.

Other Pork Recipes:

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5 from 1 vote

Sheet Pan Pork Chops

This simple Sheet Pan Pork Chops dinner recipe is a whole meal on one pan! Use boneless or bone in pork chops and cook up the most juicy, delicious marinated pork chops, crispy parmesan potatoes and green beans make for a simple weeknight dinner the whole family will love!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Ingredients 

For the Pork:

For the Potatoes:

  • 1½ lb petite potatoes, cut in bite sized pieces, red or gold
  • 1-2 T olive oil
  • ¼ c grated parmesan cheese
  • 1 garlic clove, minced
  • ½ tsp sea salt and pepper, adjust as desired

Green beans:

  • 1 lb fresh green beans, trimmed
  • 1 T olive oil
  • 1 garlic clove, minced
  • 1-2 T grated parmesan cheese
  • salt and pepper, to taste
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Instructions 

  • In a small bowl, whisk together the marinade ingredients. Toss the marinade with with the pork chops. Allow to marinate for about 30 minutes. If you plan to let it sit for more than 30 minutes, place in the refrigerator, but you will want to let them sit out for a bit to bring the meat to room temperature before cooking.
  • Preheat the oven to 425°F and toss the potato ingredients together. Arrange the potatoes in a single layer on a large baking sheet.
  • Bake for about 20-25 minutes–the amount of time you do this will depend on the type of pork chops you have. Just before the potatoes are ready, toss the green bean ingredients together.
  • For bone in pork chops: if using bone-in pork chops, add the green beans and pork to the pan at the same time and cook for about 18-20 minutes or until the internal temperature of the pork reaches 145°F and green beans are nice and tender.
  • For boneless bork chops: Add just the green beans to the pan and cook for 5 minutes before adding the pork chops and cook for about 12-15 minutes until the pork is cooked. Allow the pork to rest about 5 minutes before serving up
  • You can broil the potatoes for a few minutes in the end for extra crispiness if desired. Allow the pork to rest about 5 minutes before serving up

Notes

Make sure and have a meat thermometer handy. Pork cuts like tenderloin and chops should always be cooked to an internal temperature of 145°F no matter what cooking technique you use! They’re safe to eat with a blush of pink.
Cooking time will vary based on the thickness of the pork chops and whether they are boneless or bone-in. Make sure to keep an eye on the oven when you get about 10 minutes and plan accordingly.

Nutrition

Calories: 589kcal, Carbohydrates: 46g, Protein: 37g, Fat: 29g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 0.1g, Cholesterol: 96mg, Sodium: 540mg, Potassium: 1554mg, Fiber: 6g, Sugar: 15g, Vitamin A: 867IU, Vitamin C: 29mg, Calcium: 144mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question?Leave a comment below!
5 from 1 vote

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1 Comment

  1. Lorie says:

    5 stars
    These sheet pan pork chops are my husband’s new favorite dinner –he licked his plate clean!