You only need a handful of ingredients to make this delicious oven baked bone-in pork chops with potatoes. It’s flavorful, easy, and comes together on a single sheet pan! You’ll love how juicy the tender bone-in pork chops are and how irresistibly crispy the potatoes get.

Made with kitchen staples, this oven baked bone-in pork chops recipe is a flavorful sheet pan meal that is one of my favorite things to make on a busy weeknight. It comes together so quickly and easily! Trust me, you’re going to want to make this regularly.

A close up view of a plate with an oven baked bone-in pork chop with potatoes, broccoli, and a bowl of herby sauce.

Why You’ll Love This Recipe

I’m all about recipes that can be made with pantry staples. I hate running out to the store to get a specific spice that I won’t be using often so the pork chops and potatoes are seasoned with staples.
Everything comes together on one sheet pan so cleaning up is easy and quick.
The pork chops come out so juicy and tender which pairs nicely with the super crispy potatoes. You’ll want to make this again and again.

Ingredients You’ll Need

Ingredients needed to make oven baked bone-in pork chops with potatoes.

oil — I use olive oil, but you can use any neutral oil, such as avocado oil.
seasoning — I use a combination of paprika, garlic powder, onion powder, salt, and pepper. I also use brown sugar and fresh thyme for the potatoes and bone-in pork chop.
pork chops — this recipe uses bone-in pork chops. Bone-in pork chops are slightly fattier than boneless pork chops so they’re richer in flavor and juicier. I use center-cut loin chops.
baby potatoes — I use little yellow potatoes for a creamy, buttery taste.

How to Make Oven Baked Bone-In Pork Chops & Potatoes

set of two photos showing potatoes seasoned and placed cut-side down on a sheet pan.

Heat the oven to 425F.
Toss the halved potatoes in olive oil, paprika, garlic powder, onion powder, salt, and pepper.
Place the seasoned potatoes cut-side down evenly on a large sheet pan, add a few sprigs of thyme on top, and bake for 15 minutes.

set of two photos showing pork chops with seasoning added and potatoes pushed to the side of the sheet pan.

Meanwhile, season the pork chops with oil, brown sugar, garlic powder, onion powder, paprika, thyme leaves, salt, and pepper.
Once the potatoes have been baked for 15 minutes, push them to the side of the sheet pan to make room for the pork chops.

set of two photos showing pork chops and thyme added to the sheet pan and baked.

Add the pork chops onto the sheet pan in an even layer. Place any leftover sprigs of thyme on top.
Bake for 15 minutes or until the pork chops’ internal temperature has reached 145F/63C.
Discard the sprigs of thyme and rest for 5 minutes before serving.

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

Get it Now!

A close up view of a plate of oven baked bone-in pork chop with potatoes.

Recipe Tips and Notes

Placing the baby potatoes cut-side down will ensure that the potatoes become super crispy!
If you have the time, I highly recommend seasoning the pork chops ahead of time and allowing the pork chops to marinate. This will make for more flavorful pork chops!
The cooking time for the pork chops will vary based on their thickness. Do not use pork chops that are thicker than 1 inch.
Don’t skip resting the pork chops. When you rest the meat, you give the muscle fibers time to relax and allow the juices to redistribute throughout the cut. If you cut into the pork chops immediately, all the juices will end up on your plate.
If you’d like to roast some quick-cooking vegetables alongside the pork chops and potatoes, you can add them when there are around 10 minutes left. Try asparagus, broccoli, or green beans!
In the photo, the pork chops and potatoes are served with this creamy mint yogurt sauce.

Make Ahead Tips

Meal prep: once cooled, store the pork chops and potatoes in an airtight container for up to 4 days in the fridge.
Freezer: let cool before transferring to an airtight container before storing in the freezer for up to 3 months.

Oven Baked Bone In Pork Chops

You only need a handful of ingredients to make this delicious oven baked bone-in pork chops with potatoes. It's flavorful, easy, and comes together on a single sheet pan! You'll love how juicy the tender bone-in pork chops are and how irresistibly crispy the potatoes get.

5 from 2 votes

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Ingredients

For the Potatoes

1½ pound baby potatoes, washed and halved
1 tablespoon oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon pepper
2 to 3 sprigs fresh thyme

For the Pork Chops

4 bone-in pork chops
1 tablespoon oil
1½ tablespoon brown sugar
1½ teaspoon garlic powder
1½ teaspoon onion powder
1½ teaspoon paprika
2 teaspoon fresh thyme leaves, plus more sprigs
1 teaspoon salt
½ teaspoon pepper

Equipment

sheet pan

Instructions

Heat the oven to 425F.
Toss the halved potatoes in olive oil, paprika, garlic powder, onion powder, salt, and pepper.
Place the seasoned potatoes cut-side down evenly on a large sheet pan, add a few sprigs of thyme on top, and bake for 15 minutes.
Meanwhile, season the pork chops with oil, brown sugar, garlic powder, onion powder, paprika, thyme leaves, salt, and pepper.
Once the potatoes have been baked for 15 minutes, push them to the side of the sheet pan to make room for the pork chops.
Add the pork chops onto the sheet pan in an even layer. Place any leftover sprigs of thyme on top.
Bake for 15 minutes or until the pork chops’ internal temperature has reached 145F/63C. Discard the sprigs of thyme and rest for 5 minutes before serving.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Main Course

Cuisine: American

Nutrition Disclaimer

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