Kitchen notes · a little help before you start
Sheet Pan Pork Chops with Potatoes and Broccoli
Seasoned pork chops with Parmesan potatoes and broccoli make a dinner that's easy to look forward to. The smoky paprika and herbs give the pork plenty of savory appeal. A plate with a little of each has enough different textures to keep the meal interesting.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted · Sheet pan · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Give the potatoes their head start
The potatoes go in first because they need longer than the pork and broccoli. Use that first bake to season the chops, and you’ll keep the whole dinner moving without crowding the pan at the start.
2. Use the pan in thirds
Keep the potatoes, pork chops, and broccoli in their own sections as you add them. It helps each part cook as written and makes it easier to check what’s tender at the end.
3. Check the pork before serving
The vegetables should be fork-tender, but the pork has its own doneness cue. If you’re using a meat thermometer, look for 145 degrees in the center, then let the chops rest briefly.
Get to know the ingredients
Thick-cut boneless pork chops
Thick-cut chops are the ones called for here, and they’re seasoned all over before going onto the center of the pan. That generous coating is where most of the pork’s flavor comes from.
Baby gold or red potatoes
Halve the baby potatoes before seasoning so they can cook through on the sheet pan. They also get the parmesan from the start, which gives them a salty, savory edge as they roast.
Dry ranch seasoning
Ranch seasoning is part of the pork chop rub, along with garlic powder, herbs, and smoked paprika. If you’re using the Dijon sauce option noted on the recipe, leave the ranch off the pork.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Sheet Pan Pork Chops with Potatoes and Broccoli
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Let the chops rest
Once the pan comes out, give the pork 3-5 minutes before serving. That short pause is the last little job, and it happens while the potatoes and broccoli are already ready to go.
A little more help as you go
Broccoli goes in last
The broccoli isn’t on the pan from the beginning. Toss it with oil, salt, and pepper while the pork gets its first oven time, then add it for the final bake so it finishes with the rest.
Grease the baking sheet first
Start with a greased baking sheet before anything goes on it. The potatoes, pork, and broccoli all spend time directly on the pan, so this small step matters for the roasting stage.
A few questions you might have
Do the potatoes need to be cooked before they go on the sheet pan?
No. They start raw, but they’re cut in half, seasoned, and baked for 5-10 minutes before the pork chops are added. That head start helps them finish with everything else.
Where should I put the pork chops on the pan?
Add them to the center third of the sheet pan after the potatoes have had their first bake. The potatoes stay on one side, and the broccoli will take the remaining third later.
Can I use Herbs de Provence instead of Italian seasoning?
Yes. The seasoning listed for the pork chops can be Italian herb seasoning blend or Herbs de Provence, so use either one with the garlic powder, smoked paprika, and ranch seasoning.
When do I add the broccoli?
Add the broccoli after the pork chops have baked for 10 minutes. Toss it with oil, salt, and pepper first, then spread it over the open third of the pan for the final bake.
How do I know the pork chops are done?
If you’re using a meat thermometer, the center of the pork should read 145 degrees. The recipe also has you rest the chops for 3-5 minutes before serving.
Any more cooking tips?
Dijon sauce option : omit the dry ranch seasoning from the pork chops and use my favorite dijon cream sauce.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.