Sheet Pan Rosemary Pork Chops and Potatoes

This Sheet Pan Rosemary Herb Pork Chops and Roasted Potatoes is a deliciously easy meal for busy nights. Made entirely on one pan and seasoned to perfection with fresh rosemary and herbs, this simple dish is sure to be a dinnertime favorite all year long!

Course Main Course

Cuisine American

Keyword pork chop recipe, roasted potato recipe, sheet pan recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 262

Author Gayle

Ingredients

4 tablespoons olive oil
4 teaspoons fresh rosemary , chopped
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon dried oregano
½ teaspoon dried thyme
Salt and pepper , to taste
4 medium boneless pork chops
2 pounds baby potatoes , halved

Instructions

Preheat oven to 400°F. Line a large baking pan with parchment paper or grease well with non-stick cooking spray. Place pork chops on one side of pan.
In a medium bowl, combine olive oil, rosemary, garlic powder, Italian seasoning, oregano, thyme, salt, and pepper. Mix well.
Brush herb mixture onto each pork chop. Set aside.
Add potatoes to bowl and toss to coat, ensuring each potato is covering in herb mixture. Spread potatoes in an even layer on other side of pan, cut side up. Sprinkle with additional rosemary, if desired.
Bake for 25-28 minutes, or until pork chops reach an internal temperature of 145F and potatoes are fork tender. Remove from oven and let cool for 5 minutes before serving.

Notes

See my tips and tricks for making Sheet Pan Rosemary Herb Pork Chops above the recipe box.

Nutrition