With Sheet Pan Pork Chops and Potatoes, you'll get savory Dijon-crusted pork, crispy green beans, and buttery potatoes baked to golden brown perfection in under an hour.
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Sheet Pan Pork Chops: What You Need to Know
It's a complete, hands-off dinner on a single baking sheet! With this easy sheet pan pork chops recipe, you'll get juicy Dijon-crusted pork, green beans, and potatoes roasted to golden perfection in under an hour. If you love the cleanup of one-pan meals like my sheet pan sausage and potatoes, this savory Dijon-ified pork dinner is definitely going to earn a spot in your weeknight meal prep rotation.
Cook Time: 40 minutes
Serves: 4
Cooking difficulty: easy
This is one of our go-tos for a busy night that needs a hearty meal - hope you love it!
Ingredients for Sheet Pan Pork Chops
(See recipe card at the bottom of the post for exact ingredient measurements and a full ingredient list.)
- Thick, Bone-In Pork Chops: Bone-in cuts insulate the meat, keeping it super juicy while baking. You can use boneless pork chops if that's what you have on hand, but keep a close eye on them - they cook much faster and dry out easily!
- Dijon Mustard: Adds this tangy, savory bite and helps all those seasonings stick to the meat. If you want a sweeter flavor profile, feel free to swap this out for honey mustard.
- Fresh Green Beans: Skip the canned or frozen kinds here, or they'll get mushy. Just wash them, trim off the ends, and dry them completely before tossing them on the pan.
- Red Potatoes: If you've ever had my Air Fryer Red Potatoes, this recipe is going to give you a very similar result. These hold their shape perfectly in a hot oven. Scrub them clean and dice them into uniform, bite-sized pieces so they crisp up evenly.
- Olive Oil: This is the secret to getting those gorgeous, crispy, golden edges on your roasted veggies. Avocado oil or even melted butter work great, too.
Variations & Additions
One of the best things about a sheet pan dinner is how easy it is to mix and match ingredients based on what's in your fridge. Here are a few delicious ways to switch things up:
- Swap the Veggies: Instead of green beans, you can use broccoli, asparagus, trimmed brussels sprouts, or carrots. Just make sure to chop them into similar (bite-sized) pieces so they roast evenly alongside everything else.
- Change Up the Potatoes: If you don't have red potatoes on hand, Yukon Gold potatoes have a great buttery texture, while sweet potatoes pair perfectly with the savory Dijon mustard.
- Make it Low-Carb: Going low-carb or keto? Skip the potatoes entirely and use cauliflower or radishes.
- Play with the Seasonings: Give your sheet pan pork chops a flavor twist by switching up the herbs. A sprinkle of herbes de Provence, dried rosemary, or thyme tastes so amazing when mixed right into the garlic seasoning.
How to Make Sheet Pan Pork Chops & Potatoes
- Par-Bake the Potatoes. Mix the garlic powder, black pepper, and salt in a small bowl. Place your diced red potatoes on one-third of a lined sheet pan, toss with olive oil, and season liberally. Pop just the potatoes in the oven for 5 to 10 minutes. This quick head start ensures your potatoes get perfectly tender and crisp without overcooking the meat!
- Season and Layer the Pan. While the potatoes bake, coat both sides of your pork chops with the spice mix, then brush them generously with Dijon mustard. Remove the pan from the oven and place the pork chops on the middle third. Add your fresh, trimmed green beans to the remaining space, drizzle them with olive oil, and sprinkle with a bit more seasoning.
- Roast to Juicy Perfection. Bake the full sheet pan for 30 to 35 minutes. Halfway through, give the veggies a quick toss, flip the pork chops, and carefully drain off any excess pan liquids so things roast instead of steam. Dinner is ready when the veggies are beautifully browned and your digital thermometer reads exactly 145°F in the thickest part of the pork!
Step-by-Step Recipe Video
Boneless vs. Bone-In Pork Chops: Cooking Time Adjustments
While I absolutely love thick, bone-in pork chops for keeping things nice and tender, you can totally make this work with boneless cuts if that's what you have on hand. Just keep in mind that without the bone to slow things down, boneless cuts cook incredibly fast!
If you're using boneless chops, pull the pan out around the 18-22 minute mark during your final bake. Use your digital meat thermometer to check them early so you can pull them the exact second they hit 145°F - otherwise, they can dry out quickly.
How to Reheat Sheet Pan Pork Chops Without Drying Them Out
I'm not a big fan of microwaving these leftovers. To keep your lunch tasting just as fresh as dinner last night, try one of these methods instead:
- The Oven Method (My Favorite!): Preheat your oven to 350°F. Pop your pork and veggies back onto a lined sheet pan, splash a tablespoon of chicken broth or water over the pork, and cover the whole thing tightly with foil. Bake for 10-12 minutes until it's warmed through and perfectly steamed.
- The Skillet Method: Toss your leftover potatoes and green beans into a skillet over medium heat with a little splash of olive oil to get them crispy again. Move them to a plate, drop your pork chop in the same pan with a tablespoon of water, put a lid on top, and let it steam for 3-4 minutes per side.
Leslie's Helpful Tips & Tricks
- Make sure to line your sheet pan before cooking your meal. Aluminum foil or parchment paper both work, but I'm personally a fan of reusable silicone baking mats. They make cleanup a breeze!
- I use the half-sheet pan for my sheet pan meals. It's the perfect size to fit all of the meal elements. If you opt to use a smaller pan, make sure your meat and veggies are in a single layer on your pan to make sure they crisp up correctly.
- Make sure to check the temperature of your pork before serving. The internal temperature of the chops needs to be at least 145 degrees.
FAQs & Troubleshooting
More One-Pan Dinners
Let me know what you think of this sheet pan dinner! You can rate and review below, or you can tag me on Instagram (@lambertslately) with your thoughts.
Sheet Pan Dijon Pork Chops with Potatoes & Green Beans
Equipment
- 1 half sheet pan
Ingredients
- 4 bone-in pork chops
- 2 tablespoon salt
- 2 tablespoon black pepper
- 2 tablespoon garlic powder
- ⅓ cup dijon mustard
- 2 tablespoon olive oil
- 1 lb green beans ends removed
- 1 lb red potatoes quartered
Instructions
- Preheat oven to 425 degrees.
- In a small bowl, mix salt, pepper, and garlic powder.
- On a lined sheet pan, place the cut red potatoes on about ⅓ of the pan. Toss in olive oil and season liberally with the seasoning mixture.
- Pop the potatoes in the oven for 5-10 minutes while you prep the rest of the meal.
- While the potatoes are cooking, cover both sides of the pork chops with salt, pepper, and garlic powder, then brush both sides with dijon mustard.
- After the first round of cooking for the potatoes is complete, remove the pan from the oven and add pork chops on ⅓ of the pan. Add cut green beans to the last third of the pan; cover green beans in olive oil and season liberally with seasoning blend.
- Bake the entire sheet pan of food for 30-35 minutes, until veggies are browned and pork has an internal temperature of 145 degrees. Check the meal halfway through cooking; flip pork chops, toss veggies, and drain off any excess cooking liquid on the pan.
Notes
- Thick, Bone-In pork chops are highly recommended because the bone insulates the meat and keeps it tender during oven roasting.
- If substituting boneless pork chops, reduce the final bake time to 18-22 minutes so they do not dry out quickly.
- Use fresh green beans instead of canned or frozen varieties to prevent them from turning mushy on the sheet pan.
- Arrange all ingredients in a single layer on your pan; overcrowding will trap steam and cause your vegetables to get soggy.
- Always check the internal temperature in the thickest part of the meat using a digital thermometer - pork is safe and juicy at 145°F.
- Let the meat rest for 3 to 5 minutes after baking to lock in the juices before slicing.
- To reheat, pop the sheet pan pork chops and potatoes back into a 350°F oven covered tightly with foil for 10-12 minutes to steam them back to life.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
I wanted you to know how much these recipes meant to me. My mother is 83 and she has gotten to where she doesn't cook anymore because she would have to throw half of it away or eat it for a week. I went home to see her this summer and we made your freezer meals and divided them into 2 meals each. I told her because they are smaller she would have to check on them as the time might not take as long. She calls me all excited because they were delicious and just the right size for her to enjoy! You might do some single meals.
Oh this absolutely makes my night! This is exactly why I do these packs - to make it easier for everyone to enjoy food at home. I have had a few requests for single meal packs - I've definitely got that on my future post list. Thanks for the recommendation and the sweet words!