Looking for a complete meal without the time commitment? Let these sheet pan pork chops with potatoes and broccoli come to your rescue! All you need is one pan and a few easy ingredients and in less than one hour dinner is done!
Why this Recipe Works
Simple, easy, delicious, nutritious…one-pan dinners are LIFE!
Fast — Getting pork chops, roasted potatoes and broccoli all cut, seasoned, cooked, and plated could take a couple hours OR you could cut that time in half by baking it all on one sheet pan, now that’s just good time management!
Nutritious — Pork is a source of lean protein, broccoli is so good for you and has fiber and vitamins galore, and potatoes aren’t bad for you either if they’re lightly seasoned and baked like they are here. That’s one well-rounded meal!
Tender — using thicker cuts of pork, seasoning, cooking, and allowing them a few minutes to rest means a lovely, tender, tasty cut of pork, bite after bite.
Easy clean up — One pan also means you won’t have loads of different pots and pans to wash after dinner…everything bakes in one sheet pan, so that’s all you’ll have to clean up! Make cleaning even easier by lining the pan with foil first if you like!
How to Make Sheet Pan Pork Chops
Making sheet pan pork chops in the oven is fairly straight forward. All you need to do is season the pork, place it on a sheet pan, and bake until the internal temperature reads 145 degrees.
If you want to add side dishes to your pork chop meal, such as potatoes and a vegetable, you’ll want to make sure that each element of the dish is cooked properly. Broccoli will take less time to cook through than potatoes and pork will. Leaving empty space on your sheet pan and then adding the second and third elements to the pan part way through the cooking process is an easy way to get your protein, starch, and vegetable all cooked on the same pan!
Here’s How you Make it
Ingredients You’ll Need
- Pork Chops – I prefer to use boneless pork chops. More meat per chop and you don’t have to cut around the bone! Plus they tend to stay juicier in the center and less prone to getting dried out as they cook.
- Garlic Powder – Any well known spice brand will do the trick!
- Dried Herbs – Italian seasoning works well here, but my favorite swap for Italian Seasoning is Herbs de Provence. Try it! You’ll love the aromatic flavor combination in this herb blend.
- Paprika – Try smoked paprika for added depth of flavor!
- Salt and Pepper – I used a pepper grinder for freshly cracked black pepper, and I always use pink Himalayan salt instead of iodized table salt. It makes a huge difference in flavor – trust me on this one!
- Dry Ranch Seasoning – Tip: look for it in the shaker can!
- Broccoli – Look for pre-cut broccoli florets to save some prep time in the kitchen.
- Potatoes – I love to use baby gold or baby red potatoes. If you only have regular sizes of these potatoes, no worries. Simply cut them down to 1/2 inch pieces and you’ll be good to go!
- Oil – I prefer extra virgin olive oil, but you can also use vegetable oil.
- Parmesan cheese – I usually advocate for freshly grated, but in this case I love to use the kind that comes in a shaker can, it browns up in the oven beautifully and adds the perfect crispy, cheesy exterior to the potatoes.
Step By Step Directions
- Preheat the oven to 425 degrees and grease a baking sheet (or line a baking sheet with aluminum foil and then grease).
- Put the seasoned potato halves on a ⅓ of the baking sheet and put them in the oven to bake for 5-10 minutes while you prepare the pork chops.
- For the pork chops, go head and season them all over on both sides with salt, pepper, garlic powder, Italian herb blend, paprika, and ranch dressing.
- When the potatoes have cooked for 5-10 minutes, take them out and add the pork chops to the center third of the pan and put it back in the oven for another 10 minutes.
- While that bakes again, in a large bowl toss the broccoli with oil and season with salt and pepper. Add the broccoli to the remaining ⅓ of the sheet pan and put it back into the oven for another 10-15 minutes.
- When the broccoli and potatoes are easily pierced with a fork, they are done. To ensure the pork is also done cooking, you can insert a meat thermometer and if it reads 145, you’re good to go.
- Take everything out of the oven and allow the pork to rest for 3-5 minutes before serving with the potatoes and broccoli.
Ideas for Customizing this Dish
- Swap out the broccoli for another hearty veggie like cauliflower, brussels sprouts, or green beans.
- Consider seasoning the potatoes with dry ranch mix or another favorite seasoning if you prefer.
- You can use bone-in pork chops if you like but be careful to not overcook them as they usually tend to be on the thinner side.
- If you don’t have baby gold or red potatoes, you can use whatever potatoes you have on hand or enjoy. Sweet potatoes would also be delicious!
- If you’d like to omit the dry ranch seasoning and use a sauce instead, I recommend my Dijon Cream Sauce. It’s so easy and delicious on pork chops.
- I like to get thicker cuts of pork chops because they cook more slowly and are less likely to dry out and be tough to chew. Another key to juicy, tender pork chops is to let them rest for 3-5 minutes after baking to really lock in those juices.
- To ensure your pork is cooked perfectly, use a meat thermometer to check the center temperature. It should read 145 degrees when it’s done!
- There’s no reason to rinse pork before cooking it. This can spread more bacteria around your kitchen, the opposite of what you want. Instead, pat the pork dry before seasoning it if you want to get the excess moisture off of it after removing it from the packaging.
- You could also marinade the pork instead of using a dry rub if you prefer. Try my Quick Pork Marinade, it won’t add too much extra time to your meal at all.
Best One Pan Meals
- Chicken and Potatoes with Dijon Cream Sauce
- Sheet Pan Cajun Shrimp and Potatoes
- Sheet Pan Sausage and Veggies with Spanish Rice
- One Pan Garlic Herb Chicken and Asparagus
- Sheet Pan Gnocchi and Sausage
- Chipotle Glazed Pork Chops with Peach Salsa
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Sheet Pan Pork Chops with Potatoes and Broccoli
for the pork chops
- 4 thick-cut boneless pork chops
- salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian herb seasoning blend - or Herbs de Provence
- ½ teaspoon smoked paprika
- 2 teaspoons dry ranch seasoning - see note
for the broccoli
- 3 cups broccoli florets
- 1 tablespoon olive oil
- salt and pepper
for the potatoes
- 1 pound baby gold - or red potatoes, cut in half
- 2 tablespoons olive oil
- salt and pepper
- 2 teaspoon garlic powder
- ⅓ cup grated parmesan cheese
- Preheat oven to 425 degrees and grease a baking sheet.
- Arrange potatoes on 1/3 of the sheet pan. Bake for 5-10 minutes while you prepare the pork chops.
- Season pork chops generously all over with salt and pepper, then season with garlic powder, Italian herb blend, paprika, and ranch seasoning.
- Add pork chops to the pan, arranging them in the center third of the pan. Return to oven for 10 minutes. Meanwhile move on with preparing the broccoli.
- Toss broccoli with oil and season with salt and pepper. Arrange on remaining 1/3 of the baking pan.
- Return pan to oven and bake for another 10-15 minutes until broccoli and potatoes are easily pierced with a fork. Pork center should read 145 degrees if using a meat thermometer.
- Allow pork to rest for 3-5 minutes before serving with potatoes and broccoli. Enjoy!