Go Back
–+ servings
Oven-Baked Pork Chops and Potatoes

Oven-Baked Pork Chops and Potatoes Recipe

You can make a delicious, complete meal right in your oven with this recipe for oven-baked pork chops and potatoes. Getting that perfect balance of crispy potatoes and juicy pork chops doesn't need to be complicated when you use the right steps. This method shows you how to put together a satisfying, home-cooked dinner that everyone will ask for again. It is perfect for busy weeknights when you want great flavor without too much work.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 bone-in pork chops about 1 to 1¼ inches thick
  • 1½ pounds baby potatoes cut into ¾-inch chunks
  • 1 medium yellow onion sliced
  • 3 cloves garlic minced
  • 3 tablespoons olive oil
  • 2 tablespoons butter cut into small pieces
  • ⅓ cup chicken broth or water
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • chopped parsley optional (for serving)
  • lemon wedges optional (for serving)

Instructions
 

  • Preheat oven to 400°F. Line a large sheet pan with parchment or foil and lightly grease it.
  • In a large bowl, toss potatoes with olive oil, paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper. Spread potatoes on the sheet pan in an even layer.
  • Bake potatoes for 20 minutes.
  • Pat pork chops dry. Season both sides with salt, pepper, paprika, garlic powder, and onion powder.
  • Remove pan from oven. Add onion and garlic to the potatoes and toss quickly. Dot with butter.
  • Place pork chops on top of the potato mixture. Pour broth around the chops.
  • Bake 15 to 20 minutes, until pork reaches 145°F and potatoes are tender.
  • Rest pork chops for 5 minutes before serving. Spoon pan juices over top and garnish with parsley and lemon if desired.

Notes

  • If potatoes are tender but you want them crispier, remove pork chops to rest and broil potatoes for 2–3 minutes.
  • Boneless pork chops cook faster; start checking temperature early.
  • For best results, use a meat thermometer and don’t cook past 145°F before resting.