Bone-In Pork Chop Sheet Pan

When things get busy, I love making sheet pan dinners! They’re just so easy! Toss everything onto a pan and let the oven do the hard work! This Bone-In Pork Chop Sheet Pan recipe was the perfect family dinner! The pork chops were seared before baking to achieve this gorgeous, crispy caramelized crust! The asparagus was tender and flavorful, and the roasted potatoes gave such a hearty feel! Those herbs and spices totally made everything shine! And the garlic butter finish was a restaurant worthy upgrade that had me going back for seconds!

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What is the main difference between bone-in pork chops compared to boneless – besides of course, the bone?

The bone inside bone-in pork chops almost acts as like a little heat shield! Because of the bone, these chops need to be cooked longer than their boneless siblings. The bone also tends to create a juicer chop since it reduces the moisture lost during cooking and deepens the flavor of the pork!

Boneless pork chops are more commonly purchased and consumed due to their practicality and lower amount of cook time required. They’re also more affordable than bone-in chops and smaller, making it easier to cook a whole bunch at once!

So, what kind of pork chop is better? Neither! Both have their time to shine and instances where one may be favored over the other! For more of a classic, rustic vibe – a bone-in chop is the move! Juicy, easy, flavorful! For a quick meal including a flavorful sauce, for stuffing, or slicing for kids – boneless chops would appear superior! Beauty is in the eye of the beholder, and our circumstances are always changing!

Did you know?

Asparagus is one of the world’s oldest cultivated veggies, it’s been around for 2,500 years! These perennials will produce for 15-20 years, which is pretty wild considering most vegetables are annuals, meaning they need to be replanted every year! Asparagus is also super low maintenance to grow in a garden! They just hang out and do their thing! And if you don’t harvest them, they just keep growing – turning into tall feathery plants almost resembling a fern, growing up to 5 feet tall! Ever come across asparagus flourishing in a ditch!?

Asparagus contains a ton of folate which supports cell growth, DNA repair, and human babies in the making! These plants are also jam packed with prebiotics, which promote a healthy and balanced digestive system!

What ingredients do I need to make this?

For the potatoes:

Potatoes
Olive Oil
Salt
Black Pepper

For the pork chops:

Bone-In Pork Chops
Olive Oil
Salt
Paprika
Black Pepper
Garlic Powder
Onion Powder

For the asparagus:

Asparagus
Olive Oil
Salt
Black Pepper

For the garlic butter:

Garlic
Butter
Thyme

For serving:

Parsley

What equipment do I need?

• Large Baking Sheet
• Mixing Bowls
• Cutting Board
• Chef Knife
• Measuring Cups and Spoons
• Stainless Steel Skillet or Cast Iron
• Whisk
• Tongs
• Meat Thermometer

How do I make this?

To prep and roast the potatoes:

To get started on this recipe, first preheat the oven to 425F. Next, wash, scrub, and dice the potatoes into bite-sized pieces, then add them to a mixing bowl. Add all of the spices and oil for the potatoes and toss with your hands.

Add potatoes to a large baking sheet cut side down and bake for a while, flipping halfway through.

Pro Tip: I used a tong and individually flipped each one, putting them cut side down again. This takes just a little bit more time but enhances the texture and flavor SO much!

While those roast, let’s work on the pork chops!

To prep and sear the pork chops:

Pat the pork chops dry with paper toweling on both sides. Set aside on a plate. Next, in a small bowl, whisk all of the spices for the pork chops until combined.

Coat the chops with the seasonings, using your hands to massage those in, then add back to the plate until ready to cook.

Next, in a stainless-steel skillet or cast iron, heat oil for the pork chops on medium high heat. Sear for a minute per side, then sear the side of the chops for a minute or so, using a tong to hold them up and kiss that fat layer. This helps the fat render down!

Move to a plate, loosely tent with foil, and set aside until ready to bake. Set the skillet aside to use again later.

To make the bone-in pork chop sheet pan:

At this point the potatoes should be done roasting. Take them out of the oven, push to the side, then add the seared pork chops to the middle of the baking pan. Push the potatoes around the chops, bake a few minutes more.

While that bakes, let’s prep the asparagus!

To prep and bake the asparagus:

Wash and trim the ends off of the asparagus. Next, add to a large bowl, along with all of the other ingredients for the asparagus. Use your hands to toss and coat.

Take the bone-in pork chop sheet pan out of the oven, flip the pork chops, and scatter the asparagus on the outer edge of the pan. Bake several minutes more, until asparagus is tender and pork chops have reached an internal temperature of 165F.

To make the garlic butter:

Mince the garlic and thyme sprigs, then set aside. In that same skillet that we seared the chops in, add butter and melt on medium heat. Toss the garlic and the thyme into the pan, stir, and cook until fragrant. Remove from heat.

To serve:

Spoon the garlic butter over everything and serve with freshly minced parsley scattered on top! Enjoy!

Tips:

• All ovens and pork chops are different, especially when featuring the bone! Make sure to temp your meat, test your veggies for hardness, and watch closely! Potatoes are tricky and tend to take forever to roast, pork chops can dry out – especially when seared prior, and asparagus is delicate! While this recipe is easy, stick around and monitor with love!
• This recipe will definitely work with boneless pork chops too! Just bake for 2-4 minutes less!
• The leftovers will keep for 3-4 days if stored in an airtight container in the refrigerator.

Craving some more pork chop recipes?

• Cranberry Onion Pork Chops
• Mushroom Swiss Pork Chop

Looking for some more easy sheet pan dinners? Check these out!

• Caprese Chicken Sheet Pan
• Shrimp Boil Sheet Pan