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 very briefly 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!
Equipment
- Stainless Steel Skillet or Cast Iron
Ingredients
For the potatoes:
- 2 Large Russet Potatoes scrubbed, diced into bite-sized pieces
- 1 ½ tbsp Olive Oil
- ¾ tsp Salt
- ¼ tsp Black Pepper
For the pork chops:
- 2 Large Thick Cut Bone-In Pork Chops or 4 boneless, about 1.75 lbs
- 1 tbsp Olive Oil
- ¾ tsp Salt
- ½ tsp Paprika
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Black Pepper
For the asparagus:
- 1 lb Asparagus ends trimmed
- 1 tbsp Olive Oil
- ¼ tsp Salt
- ¼ tsp Black Pepper
For the garlic butter:
- 3 tbsp Butter
- 3 Garlic Cloves minced
- 3 Thyme Sprigs minced
For serving:
- Parsley minced
Instructions
To prep and roast the potatoes:
- Preheat the oven to 425℉.
- Add all of the spices and oil for the potatoes to a large bowl and toss with your hands.
- Add to a large baking sheet cut side down and bake for 20 minutes, flipping halfway through.
- Pro Tip: I used a tong for this and individually flipped each one, cut side down. 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 the pork chops for 1 minute per side, then pick them up with a tong and kiss that fat layer on the sides for a minute or so.
- Move to a plate, loosely tent with foil, and set pork chops 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 5 minutes.
- While that bakes, let's prep the asparagus!
To prep and bake the asparagus:
- Add asparagus and all other ingredients for asparagus to a large bowl.
- 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 10-12 minutes more, until asparagus is tender and pork chops have reached an internal temperature of 165℉.
To make the garlic butter:
- 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 garlic is fragrant, 1 minute.
- Remove from heat.
To serve:
- Spoon the garlic butter over everything and serve with freshly minced parsley scattered on top! Enjoy!
Nutrition
Serving: 1.75cupsCalories: 610kcalCarbohydrates: 32gProtein: 43gFat: 5gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 115mgSodium: 1100mgPotassium: 1050mgFiber: 5gSugar: 3gVitamin A: 1200IUVitamin C: 16mgCalcium: 50mgIron: 2.2mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
