Description
This recipe features pork chops and potatoes cooked on a single sheet pan for a convenient meal.
Ingredients
- 1 1/2 lbs small potatoes, halved
- 1 tbsp olive oil
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 bone-in or boneless pork chops, about 1 inch thick
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chicken broth
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Toss halved potatoes with 1 tablespoon olive oil, rosemary, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a large sheet pan.
- Roast potatoes for 15 minutes.
- While potatoes roast, pat pork chops dry with paper towels.
- Rub pork chops with 1 tablespoon olive oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Remove sheet pan from oven. Push potatoes to one side.
- Place pork chops on the empty side of the sheet pan.
- Pour chicken broth over the potatoes.
- Return sheet pan to oven and roast for another 15-20 minutes, or until pork chops reach an internal temperature of 145°F (63°C) and potatoes are tender.
- Let pork chops rest for 5 minutes before serving.
- Garnish with fresh parsley.
Notes
- Adjust cooking time for pork chops based on thickness.
- Use a meat thermometer to ensure pork is cooked through.
- For extra flavor, add sliced onions or bell peppers to the pan with the potatoes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American