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Baked pork chops and potatoes – a perfect sheet pan meal after a long and busy day. A super easy recipe for baking pork chops in the oven. Rub them with spices, and bake together with potatoes and onions.
Oven-Baked Pork Chops and Potatoes (Sheet Pan)
It really can’t get any easier. And the result? Juicy, spicy, and tender baked pork chops and potatoes.
Which pork chops to use?
- I definitely prefer bone-in pork chops to make this recipe.
- I’ve tried it with boneless chops as well and I think that the bone-in version is superior. The boneless sort tends to become drier, while bone-in pieces remain juicy and nice.
- For a saucier recipe like the roasted pork in tomato sauce, I don’t mind using boneless chops, the fact that they are being cooked in so much sauce keeps them moist and tender, but for these simple oven-baked version, I prefer the bone-in version.
- When cooking pork chops you always have to consider their weight and thickness. The slices I get weigh about 200 g/ 7 oz and are about 1,3 cm/ ½ inch thick.
How to make the rub?
- Making a good rub for pork chops is actually pretty easy, meaning that this meat can take just about anything.
- I don’t have a strict formula for making this kind of rub, sometimes I use more garlic, sometimes I go for soy sauce, sometimes I make them sweet, sometimes hot and sometimes some salt would be enough.
- And talking about salty pork chops, you have to give this recipe from The Wednesday Chef a try, I have made it like a zillion times already and it is sooooo good! Just a pan, coarse sea salt, and the pork chops.
- Today’s oven-roasted pork chops are first rubbed with a mixture of olive oil, garlic, cumin, cayenne pepper, sweet paprika and some Worcestershire sauce. (Amazon affiliate links)
- To that I added a little bit of zest and juice from ½ a lime, just to make things a bit more interesting.
- By the way lemon would be fine as well, about 1 to 2 tablespoons.
- To ensure that they are coated in the rub all over, you can place the chops and the rub in a freezer bag, close it well and rub them while inside the bag. This will guarantee a perfect coating and less dirty fingers.
- However, the old fashion way of rubbing the meat with your bare hands works as well. 🙂
Should you marinate the pork chops?
- You don’t necessarily have to marinate them, they will be delicious even if you don’t have the time to do it.
- But marinating meat can never be wrong, the flavors will deepen and the meat will be more tender.
- So, I do recommend marinating the slices, if you have the time.
- Once rubbed with the spices, keep them in the fridge for up to 8 hours. Remove them from the refrigerator about 30 minutes before baking, so that they have the time to reach room temperature.
How long to cook pork chops in the oven?
- You will have to start roasting the potatoes at a higher temperature before you place the meat in the oven, as they will need a bit more time. About 15 to 20 minutes should be OK, the potato wedges should be about half cooked at this point.
- Make some room on the baking tray by pushing some of the potatoes and onions around. Place the meat slices on the tray and return the tray to the oven for another 15-20 minutes depending on the thickness of the meat.
- As my chops are usually only about 1,3 cm/ ½ inch thick, 15-16 minutes are enough.
- If you have a meat thermometer, you could check the internal temperature of the pork by inserting the thermometer into the thickest part of the meat.
- The internal temperature should be about 58-62 degrees Celsius/ 136-145 degrees Fahrenheit. This temperature will make sure that the meat will remain juicy and slightly pink.
- However, if you prefer the chops to be cooked through, then the internal temperature should reach 66 degrees Celsius/ 150 degrees Fahrenheit. The meat will be white, but less tender than above.
- Do not overcook, it is not nice chewing on a dry piece of meat!
How to serve?
- Well, you already have the potatoes and the onions and that makes dealing with side dishes for the baked pork chops so much easier.
- A fresh green salad with yogurt dressing or vinaigrette would make a great addition to the roasted potatoes.
- Cooked vegetables, such as broccoli, cauliflower, green beans or carrots and peas would be perfect as well.
- Or roasted vegetables, if your oven allows you to cook multiple trays.
- Oven-roasted Brussels sprouts, cauliflower, or carrots are my favorites.
- Or a mixture of roasted carrots, onions, and red bell peppers. All of them coated with a little olive oil and spices of choice and baked until tender, but still retaining a bite.
More delicious pork recipes?
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- Chops and potatoes:
- 800 g/ 1.6 lbs potatoes
- 200 g/ 7 oz red onions
- 2 tablespoons olive oil
- ½ teaspoon sweet paprika powder
- ½ teaspoon dried rosemary
- fine sea salt and pepper
- 4 pork chops, of about 200 g/ 7 oz and about 1,3 cm/ ½ inch thick
- 2 tablespoons olive oil
- 4 garlic cloves
- 1 tablespoon Worcestershire sauce
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper, more or less to taste
- ½ teaspoon sweet paprika powder
- ½ lime, the juice and a few gratings of the zest (See note)
- 1 teaspoon salt
- ½ teaspoon ground pepper
If you choose to marinate the pork chops, start with making the rub and rubbing the pork chops. Keep refrigerated for up to 8 hours. Remove from the fridge 30 minutes prior to cooking.
Potatoes and onions:
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Clean the potatoes and peel them, if desired. Place them on a baking tray. Cut the peeled red onions into wedges and place them on the tray as well.
- Pour 2 tablespoons olive oil, paprika, rosemary and some salt and pepper over the vegetables. Rub them well with your hands to coat all over with the spice and oil mixture. Arrange them on the tray in a single layer.
- Bake for about 15 to 20 minutes or until half-cooked.
- In the meantime, mix together the olive oil, grated garlic cloves, Worcestershire sauce, cumin, cayenne pepper, sweet paprika, lime zest and juice, salt, and pepper in a small bowl. Rub the pork chops. You can either do it with the hands in a shallow casserole dish or place the chops and the rub in a freezer bag, close it well and rub until the pork chops are evenly coated.
- Take the tray out of the oven. Make some room on the tray for the meat by pushing the potatoes and onions around. Place the pork chops there and roast for 15 to 20 minutes depending on the thickness of the pork chops. Do not overcook or the meat will be dry.
- To check if the meat is done (or better said still slightly pink) you can use a meat thermometer to check the internal temperature. Stick the thermometer into the thickest part of the chop. For a juicy and slightly pink pork chop, the internal temperature should be of about 58-62 degrees Celsius/ 136-145 degrees Fahrenheit.
- If you like the meat well done, give it a few more minutes but do not over cook it. The internal temperature should reach 66 degrees Celsius/ 150 degrees Fahrenheit. The meat will be white, but less tender than above.
- Let the meat rest for about 5 minutes, then serve as suggested above.
Or lemon zest and 2 tablespoons freshly squeezed lemon juice.
Nutrition Information:Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 647Total Fat: 31gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 132mgSodium: 945mgCarbohydrates: 45gFiber: 5gSugar: 3gProtein: 46g
Nutrition information isn’t always accurate.