This simple Sheet Pan Pork Chops recipe delivers a complete, satisfying meal on a single pan. Use boneless or bone-in pork chops—the marinade keeps the meat juicy—while crispy parmesan potatoes and seasoned green beans roast alongside for an easy weeknight dinner the whole family will enjoy.
This post is sponsored by the Ohio Pork Council; all opinions are my own. Thanks for supporting pork farmers!
Sheet pan dinners are perfect when you want a full meal with minimal cleanup. Everything cooks together on one baking sheet for an efficient, flavorful dinner.
This recipe features tender, marinated pork chops, golden parmesan potatoes, and bright green beans—an easy, balanced meal that works well for busy nights.
Why You Will Love This Sheet Pan Pork Chops Dinner
- One pan, minimal cleanup. Meat, potatoes, and vegetables all roast together for an effortless dinner and easy cleanup.
- Quick and simple prep. Whisk the marinade, toss the ingredients, and arrange them on a sheet pan—then bake.
- Nutritious and satisfying. Pork contributes protein and nutrients like B12, iron, zinc, selenium, and choline, while potatoes and green beans add fiber and vitamins.
Ingredient Notes
- Pork chops: Bone-in or boneless chops both work. Bone-in chops usually take a bit longer to cook; if using boneless, choose chops at least 1 inch thick so they stay juicy.
- Dijon mustard: Adds brightness and depth to the marinade. If you don’t have dijon, a pinch of ground mustard can help mimic the flavor.
- Balsamic vinegar: A good-quality balsamic boosts flavor without needing much—use what you have on hand.
- Olive oil: Extra virgin is preferred for flavor and roasting.
- Honey: Balances the tangy marinade; maple syrup can be used as an alternative.
- Garlic: Freshly minced garlic gives the best aroma and flavor.
- Potatoes: Petite gold or red potatoes work well and crisp nicely. Sweet potatoes are an optional swap.
- Parmesan: Freshly grated parmesan on the potatoes (and a little on the green beans) adds savory crispness.
- Green beans: Fresh trimmed green beans roast well; asparagus or broccoli are good substitutions.
Step-By-Step Instructions:
Step 1: Whisk the marinade ingredients in a small bowl until combined.
Step 2: Toss the pork chops with the marinade and let rest about 30 minutes. If marinating longer, refrigerate and bring to room temperature before cooking.
Step 3: Preheat the oven to 425°F. Toss the potatoes with olive oil, garlic, parmesan, salt, and pepper.
Step 4: Spread the potatoes in a single layer on a large baking sheet (use parchment if you like).
Step 5: Roast the potatoes 20–25 minutes until beginning to brown. Exact time depends on the chop type and potato size.
Step 6: While the potatoes roast, toss the green beans with olive oil, garlic, parmesan, salt, and pepper so they’re ready to add to the pan.
Step 7: For bone-in pork chops: add the pork chops and green beans to the pan together and roast 18–20 minutes, or until the pork reaches 145°F and the green beans are tender.
For boneless pork chops: Add the green beans first and roast 5 minutes, then add the pork chops and roast another 12–15 minutes until the pork reaches 145°F.
Step 8: Let the pork rest about 5 minutes before serving to retain juices. If you want extra-crispy potatoes, broil them a few minutes at the end.
Recipe Tips
- Use an instant-read thermometer. Cook pork chops to an internal temperature of 145°F for safe, juicy results; a slight blush of pink is fine.
- Watch cooking time. Thickness and bone-in versus boneless affect roasting time—start checking doneness when about 10 minutes remain.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. For best texture, keep components separate when possible.
To freeze, cool completely and transfer to a freezer-safe container. Freeze up to 3 months and reheat gently; consider making single-serve portions for convenience.
Other Pork Recipes:
Instant Pot
Instant Pot Pork Tenderloin
Dinner
Maple Bacon Wrapped Pork Chops
Dinner
Cream of Mushroom Pork Chops
Tacos
Ground Pork Tacos with Pineapple Salsa
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Sheet Pan Pork Chops
Ingredients
For the Pork:
- 4 pork chops, 1 inch thickness, bone-in or boneless
- 3 T olive oil
- 1 tsp dijon mustard
- 2 T honey
- 1 T balsamic vinegar
- 2 garlic cloves, minced
- ½ – 1 tsp sea salt
- ½ tsp pepper
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
Instructions
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Whisk the marinade, toss with pork chops, and let marinate about 30 minutes. If marinating longer, refrigerate and bring to room temperature before cooking.
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Preheat oven to 425°F. Toss potatoes with oil, garlic, parmesan, salt, and pepper. Spread in a single layer on a baking sheet.
-
Roast potatoes 20–25 minutes. While they roast, toss green beans with oil, garlic, parmesan, salt, and pepper.
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Bone-in: Add pork chops and green beans together and roast 18–20 minutes until pork reaches 145°F and green beans are tender.
-
Boneless: Add green beans and roast 5 minutes, then add pork chops and roast 12–15 minutes until pork reaches 145°F. Let pork rest about 5 minutes before serving.
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Optional: broil potatoes a few minutes at the end for extra crispiness. Allow pork to rest before serving.
Notes
Adjust timing as needed. Thickness and bone-in versus boneless affect cook time—monitor the oven as the end of cooking approaches.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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