Sheet Pan Pork Chops & Potatoes

by Susan on December 11, 2017

sheet pan pork & potatoes

It’s been a long time since I cooked a new dinner for my family that they not only all willingly ate, but also all seemed to LOVE. I was quite pleased to buck that trend last night, however, when I tried out this new (and easy!) sheet pan recipe.

The pork rub is loaded with flavor, and it really helped locked a lot of juiciness into the meat. I served this with a simple salad and it was the perfect meal for a chilly December night!

I’m sure you could make this with boneless pork chops, but I was lucky enough to get some delicious bone-in chops on special at a local butcher.

As written this recipe is gluten, grain and dairy-free.

Sheet Pan Pork Chops & Potatoes

pork rub:
1 tsp. Worcestershire Sauce
2 tbs. organic ketchup
1 tbs. gluten-free soy sauce or coconut aminos
2 tbs. packed palm or brown sugar
1 tbs. olive oil 
2 minced garlic cloves
1 tsp. apple cider vinegar

4 bone-in pork chops (mine weighed about 1.5 lbs. total)
1 tbs. olive oil
1.5 lbs. organic red potatoes, quartered
salt & pepper, to taste
minced fresh parsley

Preheat oven to 400. Mix all ingredients for the pork in a small bowl and rub all over both sides of the chops. Set aside, reserving excess rub.

Meanwhile, toss potatoes with olive oil, salt and pepper in a large bowl. Spread in an even layer on a baking sheet and bake for 10 minutes.

Add pork chops to sheet and bake for an additional 10 minutes. Baste chops with remaining rub and flip. Toss potatoes and bake pork and potatoes for another 10 minutes.

Remove pan and switch pan to broil. Place sheet under broiler for 2-3 minutes or until the potatoes are just beginning to get quite brown. Sprinkle with minced parsley before serving.

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