Baked Pork Chops and Potatoes: Easy Weeknight Dinner Recipe

Baked Pork Chops and Potatoes is a classic one-pan recipe that delivers juicy pork, tender potatoes, and savory flavor with minimal effort. This comforting dish features pork chops seasoned with salt, pepper, and a touch of smoked paprika. They’re layered over sliced potatoes and onions in a baking dish.

A rich beef broth, enhanced with garlic and thyme, brings everything together. It’s a full meal that’s honestly perfect for any night of the week.

What makes this recipe a winner? The prep is simple, and the results usually please just about everyone. With only a few basic steps, you can get a hearty dinner on the table without much fuss.

What Are Baked Pork Chops and Potatoes?

Baked pork chops and potatoes is a cozy, satisfying dish that brings juicy pork and comforting potatoes together in a single pan. It’s an easy meal with tender meat, flavorful seasonings, and soft veggies—great for families or gatherings.

Defining the Classic One-Pan Meal

Most versions use pork chops, potatoes, onions, and a handful of herbs. Everything cooks together in one dish or on a sheet pan.

This style means less cleanup and lets the flavors mingle as they bake. Pork chops get seasoned with salt, pepper, and spices like thyme and smoked paprika.

People often sear the chops in butter to keep them moist. Potatoes and onions go at the bottom of the baking dish, sliced up and ready to soak in flavor.

A simple sauce of beef broth, garlic, and cornstarch gets poured over the top. It all bakes together and fills the kitchen with a savory aroma.

• Uses simple, everyday ingredients
• Designed for easy weeknight dinners
• Combines protein, vegetables, and sauce in one pan

This recipe’s practical and filling. No wonder it sticks around in so many homes.

Origins and Popularity of the Dish

Baked pork chops and potatoes probably goes back to European and American home kitchens. Pork’s been a staple for ages, and potatoes are about as classic as it gets.

Making both in one pan helped families save time and stretch their groceries. The “one-pan meal” trend in recent decades made dishes like this even more popular.

Busy households love the method since it cuts down on both cooking and cleanup. You can swap out seasonings or toss in different veggies if you want.

For a lot of folks, this dish is pure comfort food. It’s a go-to, especially when the weather turns chilly or you’ve got a hungry family to feed.

Essential Ingredients for the Best Results

High-quality pork chops, fresh potatoes, and simple seasonings make all the difference. Each ingredient really shapes the texture and taste of the whole meal.

Pork Chops: Choosing the Right Cut

The pork chop you pick matters. Bone-in pork chops are usually the best bet—they stay juicy and flavorful in the oven.

The bone helps keep things tender, even if you bake them a little longer. Go for chops that are at least ¾ to 1 inch thick. Thin ones dry out fast.

Both rib and loin chops work. Trim off extra fat if you like, but leaving just a bit adds flavor.

Before you cook, season the pork chops with salt, pepper, and smoked paprika for more depth. Searing them in butter first gives a golden crust and locks in moisture.

Selecting and Preparing Potatoes

Potatoes bring heartiness and soak up all those pork juices. Yukon Gold potatoes are a favorite for their creamy, buttery centers, but sweet potatoes work if you want a touch of sweetness.

Cut potatoes into 1 to 1½-inch chunks so they cook evenly. Peeling is optional—leaving the skin on Yukon Golds adds nutrients and a bit of texture.

Spread potatoes out in the bottom of the dish. Add sliced onion for extra sweetness and a nice aroma.

This helps the potatoes stay moist and get that tender, fluffy bite everyone likes.

The Role of Olive Oil, Salt, and Pepper

Olive oil, salt, and pepper keep things simple and tasty. Drizzle everything with olive oil before baking to help it brown and keep it from sticking.

Extra-virgin olive oil is best—its mild, fruity flavor pairs well with pork and potatoes. Use ½ teaspoon of salt and ½ teaspoon of pepper, but honestly, adjust it to your taste.

Salt brings out the natural flavors, and pepper adds just a little heat. When you get the balance right, you end up with a classic, comforting flavor that works for just about any meal.

Seasoning and Flavor Enhancements

Building flavor happens in layers here. The right spices and herbs can turn basic ingredients into a cozy, savory meal that stands out on its own.

Paprika and Garlic Powder for Depth

Paprika and garlic powder are the backbone of most pork chop recipes. Smoked paprika gives a gentle, smoky kick that pairs perfectly with roasted potatoes and savory pork.

Just a teaspoon, sprinkled over the meat and potatoes, adds color and a rich flavor. Garlic powder brings a mellow, rounded taste without taking over.

If you have fresh garlic, use it too. It deepens the aroma and adds a little complexity. This mix of spices is quick to use—just sprinkle and toss.

• Season pork with salt, pepper, and smoked paprika before searing.
• Add fresh minced garlic while sautéing, or use garlic powder if that’s what you’ve got.

Even with a short ingredient list, these two seasonings deliver a savory punch that works for weeknights or casual get-togethers.

Herbs: Rosemary and Thyme Combinations

Rosemary and thyme are a classic combo for pork and potatoes. Thyme brings a subtle lemony vibe, while rosemary adds a piney freshness.

Together, they balance out the richness of the pork and the starchiness of the potatoes. In this recipe, 1 teaspoon of dried thyme goes into the broth before baking.

You can add a few sprigs of fresh rosemary to the pan, or use 1/2 teaspoon dried. The herbs infuse the whole dish as it bakes, especially if you cover it with foil to trap steam and flavor.

• Mix thyme into the broth and pour it over the dish to season every layer.
• If you’re using fresh rosemary, tuck the sprigs around the edges so the oils release as it bakes.

This blend of rosemary and thyme makes every bite fragrant and flavorful. It works with the richness of the pork and the softness of the potatoes in a way that’s honestly hard to beat.

Step-by-Step Guide to Baking Pork Chops and Potatoes

Baking pork chops with potatoes creates a cozy, one-pan meal that’s pretty easy to pull off. If you follow each step, you’ll get juicy pork, crispy roasted potatoes, and rich flavors in every bite.

Preparation and Layering Techniques

Gather your ingredients: 2 pounds of potatoes, 4 to 6 pork chops (about 2 pounds), 2 onions, 3 garlic cloves, 2 cups beef broth, 1 tablespoon cornstarch, 2 tablespoons butter, 1 teaspoon thyme, ½ teaspoon each salt and pepper, and 1 teaspoon smoked paprika.

• Chop the potatoes into small, even pieces.
• Slice the onions and spread both potatoes and onions in a single layer on the bottom of your baking dish.
• Season the pork chops with salt, pepper, and smoked paprika.

In a skillet, melt butter and sear the pork chops on each side until browned. This adds flavor and locks in moisture.

Set the seared pork chops aside. In the same skillet, sauté the garlic for about a minute to bring out its aroma.

Mix the beef broth, cornstarch, and thyme, then pour into the pan. Let it bubble for a couple minutes to thicken up a bit.

Arrange the pork chops over the potatoes and onions. Pour the sauce evenly over everything so the flavors soak in as they cook.

Baking Times and Temperature Control

Preheat your oven to 375°F (190°C). Cover the baking dish tightly with foil.

• Bake for 45 minutes so the pork and potatoes can start cooking through and absorb the flavors.

After 45 minutes, take off the foil. Return the dish to the oven and bake uncovered for about 15-20 more minutes.

This step helps the top brown up and gives the potatoes some crisp. Use a meat thermometer in the thickest pork chop to check for doneness.

Pork is good to go at 145°F (63°C). The potatoes should be fork-tender and a little golden on top.

Keep an eye on the liquid. If the sauce evaporates too fast, cover the dish loosely so it doesn’t dry out.

Tips for Juicy Pork and Crispy Potatoes

Searing the pork chops before baking really does seal in the juices. You’ll taste the difference in both flavor and moisture.

Cut your potatoes evenly so they roast at the same pace. For extra crisp, go with waxy potatoes like Yukon Golds and don’t crowd the pan.

If the potatoes need more color, pop the dish under the broiler for the last 2–3 minutes. Keep the pork near the center to avoid overcooking.

Let everything rest for about five minutes before serving—this helps the juices settle in the pork. Garnish with fresh thyme for a little extra aroma and color.

Serve with extra sauce from the pan to keep every bite moist and flavorful. Having a meat thermometer on hand helps make sure the pork stays juicy and never dries out.

Variations and Customizations

You can easily customize this dish to suit different tastes or dietary needs. Swap out the veggies or change up the cooking method if you’re in the mood for something new.

Using Sweet Potatoes or Other Vegetables

Sweet potatoes work well as a substitute for regular potatoes in baked pork chops and potatoes. They bring a little sweetness and extra vitamin A to the table.

Cut sweet potatoes into even chunks so everything cooks at the same pace as the pork chops.

You can toss in roasted vegetables like carrots, bell peppers, or green beans for more color and texture. If you want a heartier meal, try adding parsnips, turnips, or butternut squash.

These veggies hold up during baking and soak up all the good flavors from the broth and spices. Mixing different vegetables adds fiber and a nice variety of flavors.

Try a combo of white and sweet potatoes, or maybe throw in some cherry tomatoes for a pop of brightness.

Vegetable	Prep Tip	Cooking Time
Sweet Potatoes	Peel and cube	40-45 mins
Carrots	Slice into coins	40-45 mins
Bell Peppers	Cut into strips	30-35 mins
Green Beans	Trim ends, keep whole	30-35 mins

Making it a Sheet Pan or One-Pan Meal

Lots of folks like to make baked pork chops and potatoes as a sheet pan or one-pan meal. It’s just easier to clean up, and everything cooks evenly.

Spread the potatoes and onions on the bottom of a sturdy, rimmed baking sheet. Sear the pork chops so they get a bit of color, then lay them right on top of the veggies.

Pour the seasoned broth and garlic mixture over the whole thing. If you’re using a sheet pan, make sure it has a rim to catch all those tasty juices.

Cover it tightly with foil to trap the steam—this helps soften the potatoes without drying out the chops. If you’re using just one pan, pick one that fits everything in a single layer.

This way, each pork chop can get a little golden, and every potato bit roasts up nicely. Near the end, take off the foil to let the top caramelize a bit.

Serving Suggestions and Storage

Baked pork chops and potatoes make a filling meal and pair up with all kinds of sides. Storing and reheating leftovers isn’t tricky, but there are a few things to keep in mind for the best results.

Serving Baked Pork Chops and Potatoes

These are best hot, straight from the oven. Let the dish rest about five minutes so the juices settle and the pork stays moist.

If you want to jazz it up, sprinkle on chopped parsley or green onions. A drizzle of gravy made from pan juices never hurts.

Some people like a side of steamed green beans or a simple salad to round out the plate.

Popular Serving Ideas:

Side Dish	Why It Works
Steamed Broccoli	Adds color and nutrients
Garlic Bread	Great for soaking up sauce
Coleslaw	Offers crunch and tang

A squeeze of lemon or a little Dijon mustard can really wake up the flavor. Serving on a warm plate helps keep everything just right.

How to Store and Reheat Leftovers

Let pork chops and potatoes cool to room temperature before you store them. Use an airtight container, and they’ll keep in the fridge for up to 3 days.

For longer storage, freeze leftovers in a freezer-safe bag or container. They’ll last about 2 months that way. Don’t forget to label with the date.

To reheat, set your oven to 325°F (165°C). Put the food in a covered dish and add a splash of broth or water to help everything stay moist.

Heat for about 15 minutes or until it’s hot. You can use the microwave, too—just do it in short bursts and stir the potatoes halfway through.

Try not to reheat more than once, since that can mess with the texture and safety. Always make sure leftovers reach at least 165°F (74°C) before eating.

Frequently Asked Questions

Baked pork chops and potatoes are classic comfort food, no doubt about it. There are a few things people ask about—like how long to cook them, what temperature to use, and how to get the best flavor.

What is the ideal temperature to bake pork chops and potatoes together?

Most folks bake pork chops and potatoes at 375°F (190°C). This lets the pork cook through while the potatoes get nice and tender.

Covering the dish with foil at first keeps things moist.

How long does it take to bake pork chops and potatoes in the oven?

Usually, it takes 45 to 60 minutes. If your pork chops are thick or your potato chunks are big, it might take a little longer.

After about 45 minutes, take off the foil so everything can brown up and finish cooking.

What seasoning works best for baked pork chops and potatoes?

A simple blend of salt, pepper, thyme, smoked paprika, and garlic does the trick. Butter adds a rich, savory touch.

Beef broth as a base keeps things moist and brings more flavor.

Can you bake boneless pork chops and potatoes at the same time, and how does this affect cooking time?

Sure, you can bake boneless pork chops with potatoes. Boneless chops usually cook a bit faster than bone-in, so check them after 35-40 minutes.

Just make sure both the pork and potatoes are cooked through before serving.

What are some tips for ensuring pork chops and potatoes are fully cooked but not dry?

Sear the pork chops before baking to help lock in moisture. Keep the dish covered with foil for most of the baking time so the steam stays in.

Use a thermometer to check for doneness—pork should hit 145°F (63°C).

How can you incorporate vegetables into a baked pork chops and potatoes dish?

Toss in vegetables like carrots, green beans, or bell peppers right into the pan with your potatoes and onions. Just chop them up small so they’ll actually cook through with everything else.

If you mix the veggies with the broth, they’ll soak up a ton of extra flavor. It’s a simple trick, but it really works.