Sheet Pan Pork Chops

Key Ingredients For This Recipe

• Potatoes: Use either yellow or red skinned baby potatoes cut into large bite-sized chunks
• Extra-Virgin Olive Oil
• Seasonings: Kosher salt, ground black pepper and paprika
• Bone-in Pork Chops: I prefer bone-in chops for my pork chop recipes, but you could also try boneless.
• Frozen Raspberries: Frozen raspberries are great for making ketchup because they are naturally juicier from thawing. This trait makes them perfect for making sauces and Raspberry Almond Vinaigrette.
• Pantry Staples: Honey and red wine vinegar
• Vegetables: Garlic clove, shallot and green beans

Step-by-Step Instructions to Make These Sheet Pan Pork Chops

Step 1: Preheat sheet pan

Start with a hot oven. 425 degrees is just right. The reason you want the oven so hot, is it encourages browning, and prevents the pork from simmering in its own juices too much. At this point, you can also put one of your sheet pans into the oven. That will pre-heat it, so when you place your pork on it, the pork will sear better.

Step 2: Roast potatoes

Next get the potatoes roasting asap. Just toss them in a tablespoons of olive oil, salt and pepper and pop them into the preheated oven in a single layer on the baking sheet. Once the potatoes go in you have 10 or 15 minutes to prep the pork and green beans.

Step 3: Season pork chops & green beans

The green beans, just need to be trimmed (stem-end removed) and then tossed with a little olive oil, salt and pepper. The pork does need a bit of help in the flavor department. That’s how I came up with the garlic oil and spice combo. Just mix together minced garlic, olive oil, salt, pepper and paprika in a small bowl and brush it over the pork. It will add a world of flavor to the final dish.

Step 4: Roast pork chops

When there is about 20 minutes left on your timer, that’s when you’ll pull that preheated prepared baking sheet out of the oven and arrange the pork and green beans in an even layer. Get them roasting too. The internal temperature should read 145 degrees F on a meat thermometer (stick it into the thickest part of the pork chop).

Step 5: Make raspberry ketchup

Then it’s time to make the ketchup. The frozen raspberries work really well in this recipe because as they melt, they let out a lot of liquid, which helps to create the sauce. No need to break them down or mash them! Just stir every so often. I simmered the ketchup until the mixture was thick enough so when I was stirring you could see the bottom of the saucepan.

Once the ketchup is thick, strain out the seeds through a fine mesh sieve. Note: you can see what this looks like in my video. Just be patient. Work the mixture through with your spatula. You should end up with about ½ cup to 2/3 cup ketchup depending on how much you simmered it down.

Step 6: Serve pork chop sheet pan dinner

Let the pork chops rest a few moments before serving. It’s okay if the juices from the pork get on the green beans, it’ll taste great!

Variations To Try

• Instead of the raspberry ketchup serve with our Garlic Greek Yogurt Aioli Sauce.
• You could also make this recipe using boneless chops. When doing so, try to purchase thicker cuts as they will be more juicy.
• Consider seasoning the potatoes with a dry seasoning blend before roasting for added flavor.
• Swap out the potatoes for sweet potatoes and green beans for brussels sprouts.
• Sprinkle potatoes with Parmesan cheese right on the baking pan.
• Play around with the pork marinade by adding soy sauce, maple syrup, brown sugar, balsamic vinegar, or dijon mustard.